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Street Corn Chicken Rice Bowl with grilled chicken and fresh corn

Street Corn Chicken Rice Bowl

A delicious and colorful bowl combining juicy chicken, fragrant rice, and sweet corn, topped with creamy avocado and cheese, perfect for a quick weeknight dinner or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Protein
  • 1 pound Boneless, skinless chicken breast Substitute with turkey or tofu for a protein alternative.
Grains
  • 1 cup Rice Jasmine or basmati rice works best.
Vegetables
  • 1 cup Corn Fresh or frozen corn adds sweetness.
  • ¼ cup Cilantro, chopped Use parsley for a milder alternative.
  • 1 large Avocado Swap with guacamole if desired.
  • 1 Lime, juiced Fresh lime juice adds acidity.
Dairy
  • ½ cup Cheese Cotija or feta cheese is traditional.
Spices
  • 1 teaspoon Chili Powder Adjust to taste or use paprika for slower flavor.
Seasoning
  • Salt and Pepper To taste.

Method
 

Preparation
  1. Cook the rice according to the package instructions.
  2. Season the chicken breasts with salt, pepper, and chili powder.
  3. Heat a skillet over medium heat and add a splash of olive oil. Cook the chicken for about 5-7 minutes on each side until cooked through.
Cooking
  1. Add the corn to the same skillet and sauté for about 3-5 minutes.
  2. Chop the chicken into bite-sized pieces and combine it in a large bowl with the cooked rice, sautéed corn, cilantro, and lime juice.
Serving
  1. Divide into serving bowls and top with avocado slices and a sprinkle of cheese.

Notes

Use the freshest ingredients possible. Customize toppings to personal preference. Great for meal prep.