Description
This Street Corn Chicken Rice Bowl hits every note—zesty, creamy, smoky, and satisfying. Whether you’re meal-prepping or feeding a hungry crowd, this bowl is a colorful, crave-worthy option that delivers every time.
Ingredients
Scale
- 1 lb chicken breast, boneless and skinless
- 1 cup jasmine or basmati rice (or cauliflower rice for low-carb)
- 1 cup corn, fresh or frozen (canned in a pinch)
- 1 large avocado, sliced
- ¼ cup chopped fresh cilantro
- 1 fresh lime, juiced
- ½ cup cotija or feta cheese (or dairy-free alternative)
- 1 tsp chili powder
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Prepare rice according to package directions. While it cooks, move on to the rest.
- Rub chicken with chili powder, salt, and pepper. Heat a skillet with olive oil over medium heat. Cook chicken for 5–7 minutes per side until golden and cooked through. Remove and let rest.
- In the same skillet, add corn and sauté for 3–5 minutes until slightly charred. This gives it that irresistible street corn vibe.
- Chop the rested chicken into bite-sized pieces. In a large bowl, combine cooked rice, corn, chopped chicken, cilantro, and fresh lime juice.
- Divide into bowls. Top with avocado slices and crumbled cheese. Sprinkle with extra chili powder if desired.
Notes
Store in the fridge for up to 3 days in airtight containers. Reheat with a splash of water to keep rice fluffy. Add avocado just before serving to avoid browning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Fat: 15g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 30g
Keywords: chicken, rice bowl, street corn, avocado, healthy, quick meals