Street Corn Chicken Rice Bowl
A vibrant and flavorful bowl filled with grilled chicken, aromatic rice, sweet corn, creamy avocado, and tangy lime juice, topped with crumbled cheese and fresh cilantro.
Ingredients
Chicken Breast
- 1 pound Chicken Breast Boneless, skinless chicken breast is ideal. Substitute with turkey or tofu for a protein alternative.
Rice
- 1 cup Rice Jasmine or basmati rice works best for its aroma. Quinoa or cauliflower rice can be used for a healthier or low-carb option.
Corn
- 1 cup Corn Fresh or frozen corn adds sweetness. Consider using canned corn in a pinch.
Avocado
- 1 large Avocado Creamy avocado enhances texture. Swap with guacamole if desired for added flavor.
Cilantro
- ¼ cup Cilantro Fresh cilantro brightens the dish. Use parsley for a milder alternative.
Lime
- 1 lime Lime Fresh lime juice adds acidity. Bottled lime juice can suffice, but fresh is always better!
Cheese
- ½ cup Cheese Cotija or feta cheese is traditional. Use dairy-free cheese for a vegan twist.
Chili Powder
- 1 teaspoon Chili Powder This brings warmth and slight heat. Adjust to taste or use paprika for a milder flavor.
Salt and Pepper
- Salt and Pepper To taste
Instructions
- Cook the rice according to package instructions.
- Season chicken with salt, pepper, and chili powder. Cook in a skillet over medium heat for 5-7 minutes per side until cooked through.
- Sauté corn in the same skillet for 3-5 minutes until slightly smoky.
- Chop cooked chicken into bite-sized pieces. Combine rice, corn, chicken, cilantro, and lime juice in a large bowl.
- Divide mixture into bowls. Top with avocado slices and cheese.
Notes
Customize with hot sauce, additional lime wedges, or your favorite toppings for extra flavor!