Print

Street Corn Chicken Rice Bowl

Save Recipe
Save Recipe

Experience a burst of vibrant flavors with the Street Corn Chicken Rice Bowl. This delightful dish brings together tender grilled chicken, sweet charred corn, and creamy avocado, all drizzled with zesty lime juice. It’s a perfect blend of textures and tastes that encapsulates the essence of Mexican street food in a single bowl. Whether you’re hosting a casual gathering or looking for an easy weeknight dinner, this recipe is not only simple to prepare but also fully customizable to suit your preferences. With its colorful presentation and satisfying components, this Street Corn Chicken Rice Bowl will quickly become a go-to favorite for family and friends alike.

Ingredients

Scale
  • 1 pound boneless skinless chicken breasts
  • 2 cups cooked rice (white or brown)
  • 1 cup corn kernels (fresh or frozen)
  • 1 avocado, diced
  • Juice of 2 limes
  • 1 tablespoon chili powder
  • Salt and pepper to taste
  • Optional: crumbled feta cheese and chopped cilantro for garnish

Instructions

  1. Marinate chicken in lime juice, chili powder, salt, and pepper for at least 30 minutes.
  2. Grill the marinated chicken over medium-high heat for 6-7 minutes per side until fully cooked (internal temperature should reach 165°F). Allow to rest before slicing.
  3. In a skillet, sauté corn kernels over medium heat for about 5 minutes until slightly charred.
  4. In a large bowl, combine cooked rice, sliced grilled chicken, sautéed corn, and diced avocado. Drizzle with lime juice and toss gently.
  5. Serve immediately; garnish with optional feta cheese and cilantro if desired.

Nutrition

Keywords: For extra flavor, cook rice in broth instead of water. Customize your bowl by adding toppings like jalapeños or black beans for added spice and protein. Store leftovers in airtight containers in the refrigerator for up to three days.

Find it online: https://masonrecipes.com/street-corn-chicken-rice-bowl/