Street Corn Chicken Rice Bowl
A high-protein rice bowl topped with smoky corn, seasoned chicken, avocado, cilantro, and cheese—full of bold Mexican-inspired flavor.
- Prep Time: 10 Minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 portions
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: American, Mexican
- Diet: Gluten Free
Ingredients
1 pound boneless, skinless chicken breast
1 cup jasmine or basmati rice
1 cup fresh or frozen corn
1 large avocado
0.25 cup fresh cilantro, chopped
1 lime, juiced
0.5 cup cotija or feta cheese
1 teaspoon chili powder
1 splash olive oil (for cooking)
Salt and pepper, to taste
Instructions
Cook rice according to package instructions. Set aside once done.
Season chicken with salt, pepper, and chili powder.
Heat a skillet over medium heat with a splash of olive oil.
Cook chicken for 5–7 minutes per side, or until internal temperature reaches 165°F.
In the same skillet, add corn and sauté for 3–5 minutes until slightly charred.
Let chicken rest for a few minutes, then chop into bite-sized pieces.
In a large bowl, combine cooked rice, sautéed corn, chicken, cilantro, and lime juice.
Divide into serving bowls. Top each with avocado slices and crumbled cheese.
Notes
Use a meat thermometer to ensure chicken reaches 165°F.
Fresh lime juice is recommended for best flavor.
Substitute turkey or tofu for alternative protein options.
For meal prep, store rice, chicken, corn, and toppings separately to maintain freshness—especially the avocado.
Find it online: https://allrecipesmade.com/street-corn-chicken-rice-bowl/
