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Delicious Street Corn Chicken Rice Bowl with tender chicken and vibrant corn.

Street Corn Chicken Rice Bowl

A vibrant and satisfying dish combining grilled corn, tender chicken, and fluffy rice, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Chicken Breast (boneless, skinless) Substitute with turkey or tofu for a protein alternative.
  • 1 cup Rice (Jasmine or basmati) Quinoa or cauliflower rice can be used for a healthier or low-carb option.
  • 1 cup Corn Fresh or frozen corn adds sweetness; canned corn can be used in a pinch.
  • 1 large Avocado Creamy avocado enhances texture; swap with guacamole if desired.
  • ¼ cup Cilantro (chopped) Use parsley for a milder alternative.
  • 1 Lime (juiced) Fresh lime juice is recommended; bottled lime juice can suffice.
  • ½ cup Cheese (Cotija or feta) Use dairy-free cheese for a vegan option.
Seasonings and Extras
  • 1 teaspoon Chili Powder Adjust to taste; use paprika for a milder flavor.
  • to taste Salt and Pepper
  • 2 tablespoons Sour Cream
  • 1 tablespoon Mayo
  • squeeze Fresh Lime Juice

Method
 

Cooking the Rice
  1. Start by cooking the rice according to the package instructions. While it cooks, prepare the rest of your ingredients.
Preparing the Chicken
  1. Season the chicken breasts with salt, pepper, and chili powder. Heat a skillet over medium heat and add a splash of olive oil.
  2. Once hot, add the chicken and cook for about 5-7 minutes on each side, or until no longer pink.
Sautéing the Corn
  1. In the same skillet, add the corn when the chicken is almost done. Sauté for about 3-5 minutes until it achieves a slightly smoky flavor.
Chopping and Mixing
  1. Once the chicken is cooked, allow it to rest for a few minutes before chopping into bite-sized pieces.
  2. In a large bowl, combine the rice, sautéed corn, chopped chicken, cilantro, and lime juice.
Serving
  1. Divide the mixture into serving bowls and top with slices of avocado and a sprinkling of cheese.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat ingredients together on the stove or microwave. Avoid mixing in the avocado until ready to serve.