Description
This Street Corn Chicken Rice Bowl is a vibrant, flavorful meal inspired by classic Mexican street corn. Juicy chicken breast, sweet corn, creamy avocado, and tangy cheese come together over fluffy rice, topped with fresh cilantro and lime for a balanced, delicious dish.
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 cup jasmine or basmati rice
- 1 cup fresh or frozen corn
- 1 large avocado, diced
- 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 and set aside.
- Heat olive oil in a skillet over medium heat. Season chicken with chili powder, salt, and pepper, then cook 6–8 minutes per side until fully cooked and golden brown. Slice into strips.
- In the same skillet, sauté corn for 3–4 minutes until slightly charred.
- Assemble bowls: start with rice, then top with chicken slices, sautéed corn, diced avocado, cotija cheese, and fresh cilantro.
- Drizzle with lime juice and serve immediately. Enjoy!
Notes
- Use any preferred cheese or leave out for dairy-free.
- Add black beans for extra protein and fiber.
- Meal-prep friendly: store components separately and assemble before eating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Skillet
- Cuisine: Mexican-Inspired