Description
A flavorful chicken rice bowl topped with street-style corn and crispy potato wedges.
Ingredients
Scale
- 1 cup cooked rice
- 1 chicken breast, diced
- 1/2 cup corn kernels
- 1 medium potato, cut into wedges
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
Instructions
- Preheat oven to 400°F.
- Toss potato wedges with olive oil, paprika, salt, and pepper. Bake for 20 minutes.
- Cook diced chicken in a pan over medium heat until browned.
- Add corn to the pan and cook for 3 minutes.
- Mix lime juice and cilantro into the corn and chicken.
- Assemble rice in a bowl, top with chicken-corn mixture and potato wedges.
Notes
- Use leftover rice for quicker prep.
- Adjust spices to your preference.
- Serve immediately for best texture.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken rice bowl, street corn, potato wedges, easy dinner