Description
Street Corn Chicken Rice Bowl combines smoky sautéed corn, juicy seasoned chicken breast, fluffy rice, creamy avocado, fresh cilantro and tangy lime juice for a vibrant, nutritious meal. Each bowl is brought together with a sprinkle of cheese and chili powder, creating a satisfying, flavor-packed dish that’s quick and easy for lunch or dinner, perfect for busy weeknights or meal prep.
Ingredients
- 1 pound chicken breast
- 1 cup rice
- 1 cup corn
- 1 large avocado
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1/2 cup cheese
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the rice according to the package instructions.
- Season the chicken with salt, pepper, and chili powder. Cook the chicken for 5 to 7 minutes on each side until fully cooked.
- Sauté the corn in a pan for 3 to 5 minutes.
- Chop the cooked chicken into bite-sized pieces.
- In a bowl, combine the cooked rice, sautéed corn, chopped chicken, cilantro, and lime juice. Mix well.
- Serve the mixture in bowls, topped with avocado slices and cheese.
Notes
Substitute brown rice, quinoa, or cauliflower rice for a healthier or low-carb base. Use rotisserie chicken for a faster meal, or swap chicken for beans or tofu for a vegetarian version. Cotija, feta, or shredded cheddar all work as cheese options. Bowls can be assembled ahead; keep toppings like avocado and cheese separate until serving. If rice is too sticky, let it rest uncovered after cooking. Store bowls in airtight containers for up to 3 days; reheat without avocado for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Street Corn Chicken Rice Bowl