Description

Indulge in the vibrant flavors of the Easy Street Corn Chicken Rice Bowl, where juicy chicken, sweet corn, and a zesty Greek yogurt dressing come together on a fluffy bed of basmati rice. This dish is perfect for any occasion, whether it’s a busy weeknight or a fun family gathering. Each bite offers a delightful mix of spice, sweetness, and crunch that will keep you coming back for more.

Ingredients

Scale

3 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup fresh sweet corn (or 1 can)
1 cup basmati rice
1 medium red bell pepper, chopped
3 green onions, sliced
1/2 cup Greek yogurt
Juice of 1 lime
2 tbsp olive oil
Salt and pepper to taste

Instructions

1. Marinate the chicken: In a bowl, mix olive oil, salt, pepper, and spices of your choice. Add chicken and let marinate for at least 15 minutes.
2. Cook the rice: Rinse basmati rice under cold water. Cook according to package instructions (approximately 15–20 minutes).
3. Sauté the vegetables: In a skillet over medium heat, add olive oil and sauté red bell pepper for about 5 minutes. Stir in corn and heat through.
4. Cook the chicken: In another skillet over medium-high heat, cook marinated chicken for about 6–7 minutes per side until it reaches an internal temperature of 165°F (75°C). Let rest before slicing.
5. Assemble the bowls: Layer cooked rice in bowls topped with sautéed vegetables and sliced chicken. Drizzle with Greek yogurt mixed with lime juice before serving.

Nutrition

Serving Size: 1 bowl (approx. 400g)
Calories: 520
Sugar: 4g
Sodium: 450mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 6g
Protein: 40g
Cholesterol: 120mg

Keywords: - For extra flavor, consider marinating the chicken for up to an hour. - Use fresh corn when possible for better taste. - Customize your bowl with additional toppings like avocado or cilantro.