Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl is a delightful, vibrant dish that brings the flavors of summer to your table any time of the year. This bowl is filled with tender chicken, sweet corn, creamy avocado, and fresh herbs, all tossed in a zesty lime dressing. It’s not just a meal; it’s an experience that will brighten your day and satisfy your taste buds.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 480
• Protein: 30 grams
• Carbohydrates: 42 grams
• Fat: 22 grams
• Fiber: 7 grams
• Sugar: 2 grams
• Sodium: 480 mg

Why Make This Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is the perfect answer to your busy weeknight dinner dilemma. It’s quick, easy, and filled with nutritious ingredients. The combination of textures—from the crunchy corn to the creamy avocado—adds excitement to every bite. Plus, you can customize the dish by adjusting spices or adding your favorite toppings. It’s a great way to incorporate fresh veggies and lean protein into your diet, making it a wholesome choice for families and meal preppers alike.

How to Make Street Corn Chicken Rice Bowl

Making this delicious dish is straightforward and fun. Just follow these steps to bring this colorful rice bowl to life!

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)

Directions:

• Step 1: Cooking the Rice

  Start by cooking the rice according to package instructions. This is a great time to multitask and prepare the other components of your bowl.

• Step 2: Seasoning the Chicken

  Season the chicken breasts generously with salt, pepper, and chili powder, ensuring even coverage for maximum flavor.

• Step 3: Sautéing the Chicken

  Heat a skillet over medium heat and add a splash of olive oil. Once hot, place the seasoned chicken in the skillet and cook for about 5-7 minutes on each side, or until the chicken is fully cooked and no longer pink (internal temperature should reach 165°F).

• Step 4: Adding the Corn

  When the chicken is almost done, add the corn to the same skillet. Sauté for about 3-5 minutes until it develops a slightly smoky flavor and warms through.

• Step 5: Resting the Chicken

  Once the chicken is cooked, remove it from the skillet and allow it to rest for a few minutes. Then chop it into bite-sized pieces.

• Step 6: Combining Ingredients

  In a large bowl, combine the cooked rice, sautéed corn, chopped chicken, fresh cilantro, and lime juice. Toss everything together until well mixed.

• Step 7: Serving

  Divide the mixture into serving bowls. Top each bowl with slices of avocado and a sprinkle of feta or cotija cheese for added creaminess and flavor.

How to Serve Street Corn Chicken Rice Bowl

This dish can be served warm or at room temperature, making it ideal for meal prep or a quick lunch. You could pair it with tortilla chips for a crunchy side or serve it alongside a simple green salad for added freshness.

How to Store Street Corn Chicken Rice Bowl

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave for a couple of minutes until heated through. If you plan to store for longer, consider freezing the chicken and corn mixture separately from the rice and avocado, which are best fresh.

Expert Tips for Perfect Street Corn Chicken Rice Bowl

• Use a meat thermometer to accurately check the chicken’s doneness and avoid overcooking.
• Adjust the amount of chili powder based on your heat preference; you can add a pinch of cayenne if you like extra spice.
• Feel free to add extra veggies like bell peppers or zucchini for more color and nutrition.

Delicious Variations

• Swap the chicken breast for grilled shrimp or tofu for a vegetarian option.
• Substitute quinoa or cauliflower rice for the jasmine or basmati rice for a low-carb alternative.
• Mix in black beans for an extra protein boost and flavor richness.

Frequently Asked Questions

• Can I use frozen corn instead of fresh?
  Yes, frozen corn works well and cooks quickly, making it a convenient option.

• What can I substitute for cotija cheese?
  Feta cheese is a great substitute if you can’t find cotija. It has a similar texture and flavor.

• Can this recipe be made ahead of time?
  Yes, you can prepare the chicken and corn mixture in advance and store it in the fridge. Assemble the bowls right before serving.

• Is this rice bowl gluten-free?
  Absolutely! As long as you use gluten-free seasonings and ingredients, this dish is gluten-free.

• What to do with leftovers?
  Leftovers can be enjoyed cold in a salad or heated up as a quick meal.

Conclusion

The Street Corn Chicken Rice Bowl is a celebration of flavors that mixes sweetness, creaminess, and zesty freshness. It’s a versatile dish that caters to many dietary needs and preferences, making it easy to adapt for family meals or casual get-togethers. Whether you’re looking for a quick weeknight dinner or a flavorful lunch, this rice bowl is sure to impress. Give it a try, and let the vibrant flavors brighten your table!

Street Corn Chicken Rice Bowl

---

• Author: lydia
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Pin Recipe

Description

A delightful rice bowl filled with tender chicken, sweet corn, creamy avocado, and fresh herbs, all tossed in a zesty lime dressing.

---

Ingredients

Scale 1x2x3x

• 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)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Start by cooking the rice according to package instructions.
2. Season the chicken breasts generously with salt, pepper, and chili powder.
3. Heat a skillet over medium heat, add olive oil, and cook the seasoned chicken for 5-7 minutes on each side until fully cooked.
4. Add the corn to the skillet and sauté for 3-5 minutes until warmed through.
5. Remove the chicken from the skillet and let it rest before chopping into bite-sized pieces.
6. In a large bowl, combine the cooked rice, sautéed corn, chopped chicken, fresh cilantro, and lime juice; toss well.
7. Divide the mixture into serving bowls and top with slices of avocado and feta or cotija cheese.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave as needed.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 2g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 75mg