Description
Street Corn Chicken Rice Bowl is a vibrant, flavorful dish combining tender, spiced chicken with sweet corn kernels and fluffy cooked rice. Topped with creamy avocado, crumbly feta, and fresh cilantro, this bowl offers a perfect balance of textures and zesty flavors enhanced by lime wedges. It’s a quick, healthy meal ideal for lunch or dinner.
Ingredients
- 1 pound boneless chicken breast, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked rice (white or brown)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 avocado, sliced
- ½ cup crumbled feta cheese (or queso fresco)
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Cook the Rice: Prepare rice according to package instructions and set aside.
- Sauté the Chicken: Heat olive oil in a skillet over medium heat. Add diced chicken and season with chili powder, cumin, garlic powder, salt, and pepper. Cook for 6-8 minutes until browned and cooked through.
- Add Corn: Stir in corn kernels and cook for an additional 2-3 minutes until heated through.
- Combine Ingredients: Turn off the heat, add cooked rice to the skillet, and stir well to evenly combine.
- Prep for Serving: Divide the chicken, corn, and rice mixture into bowls. Top each with sliced avocado and crumbled feta cheese.
- Garnish and Serve: Sprinkle chopped cilantro over each bowl and serve immediately with lime wedges.
Notes
Substitute chicken breast with thigh for juicier meat or use grilled chicken leftovers to save time. Corn can be fresh, frozen, or canned as preferred. This bowl can be prepared ahead by cooking chicken and rice separately and combining before serving. Store leftovers in an airtight container for up to 3 days, reheat gently. Ensure chicken is fully cooked to avoid dryness and add seasoning gradually to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican-inspired