Grilled Chicken Rice Bowl with Creamy Corn Sauce
Ingredients:
For the Bowl:
1 cup rice, cooked
2 chicken breasts, grilled and sliced
1/2 cup corn kernels (fresh, frozen, or canned)
For the Creamy Corn Sauce:
1/2 cup corn kernels
1/4 cup heavy cream (or milk for a lighter version)
1/4 cup chicken or vegetable broth
1 tablespoon butter
1 garlic clove, minced
Salt and pepper to taste
Fresh parsley or chives for garnish (optional)
Instructions:
1. Cook the Rice:
Prepare rice according to package instructions, and set aside.
2. Grill the Chicken:
Season chicken breasts with salt and pepper (you can add other spices like paprika, garlic powder, or Italian seasoning).
Grill the chicken over medium-high heat until cooked through, about 6-8 minutes per side. Slice into strips once done.
3. Prepare the Creamy Corn Sauce:
In a skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant.
Add 1/2 cup of corn kernels and cook for 3-4 minutes, until they start to soften and caramelize.
Pour in the heavy cream and broth, stirring well. Let it simmer for 5-7 minutes until it thickens slightly. Season with salt and pepper to taste.
4. Assemble the Bowl:
Place a portion of rice in a bowl.
Arrange sliced grilled chicken and additional corn kernels on top.
Drizzle the creamy corn sauce over everything.
