Street Corn Chicken Rice Bowl

Savor the vibrant flavors of summer with this Street Corn Chicken Rice Bowl. This delightful dish features juicy chicken seasoned to perfection, complemented by sweet corn, creamy avocado, and zesty lime, all served over a bed of fluffy rice.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Cuisine: Mexican Keyword: Feel free to customize your bowl by adding ingredients like black beans or jalapeños. Allowing the chicken to rest keeps it juicy. Use fresh corn for the best flavor. Servings: Serves 4 Calories: 520kcal Author: Tisha

Ingredients

1 pound boneless, skinless chicken breasts
2 cups cooked rice (white or brown)
2 cups corn (fresh, frozen, or canned)
1 ripe avocado, diced
1 lime, juiced
¼ cup cotija cheese, crumbled
Fresh cilantro

Instructions

Heat a large skillet over medium-high heat. Season chicken with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper. Cook for 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Let rest before slicing.
In the same skillet, sauté corn for 3-4 minutes until slightly charred. Remove from heat and stir in lime juice.
In a large bowl, layer cooked rice on the bottom. Top with sliced chicken, sautéed corn, and diced avocado.
Garnish with cotija cheese and fresh cilantro. Serve immediately.

Nutrition