Street Corn Chicken Rice Bowl
Experience a fiesta of flavors with the Street Corn Chicken Rice Bowl! Tender chicken, sweet corn, zesty lime, and creamy avocado come together over fluffy rice, creating a delightful dish bursting with freshness. Perfect for gatherings or a cozy night in, this recipe is simple to prepare and sure to impress your friends and family.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1 lb)
- 1 cup sweet corn (fresh or frozen)
- 1 cup long-grain white rice
- 1 ripe avocado
- 2 tbsp freshly squeezed lime juice
- ½ cup crumbled queso fresco
- ¼ cup chopped fresh cilantro
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Rinse 1 cup of rice under cold water until clear. Combine with 2 cups water in a pot, bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- In a skillet over medium heat, add olive oil. Toss in diced chicken seasoned with cumin and chili powder. Cook until golden brown and cooked through (7-10 minutes).
- Stir in corn during the last few minutes of cooking until heated through.
- Squeeze lime juice over the chicken-corn mixture before removing from heat.
- Start with rice as a base, then top with the chicken-corn mix, diced avocado, queso fresco, and cilantro.
- Serve & enjoy!
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 550
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 70mg
Keywords: Marinate the chicken for at least 30 minutes for extra flavor. Substitute grilled shrimp or tofu for a different protein option. Store leftovers in an airtight container; reheat gently in the microwave.