Are you ready to spice up your weeknight dinners with a vibrant and delicious meal? I know I am! Today, I’m excited to share my recipe for a Street Corn Chicken Rice Bowl that you can whip up in just 30 minutes. This dish is not only bursting with flavor but also packed with fresh ingredients that will make your taste buds dance. Plus, it’s perfect for those hot summer days when you want something light yet satisfying. Let’s dive in!
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for busy weeknights.
- Fresh ingredients that are both nutritious and delicious.
- Versatile—customize it with your favorite toppings!
- Great for meal prep or serving at summer picnics.
- Kid-friendly and sure to please the whole family!
Ingredients
To make this delightful Street Corn Chicken Rice Bowl, you’ll need the following ingredients:
- 1 pound Chicken Breast (boneless, skinless)
- 1 cup Rice (Jasmine or basmati works best)
- 1 cup Corn (fresh or frozen)
- 1 large Avocado
- ¼ cup Cilantro (chopped)
- 1 Lime (juiced)
- ½ cup Cheese (Cotija or feta)
- 1 teaspoon Chili Powder
- Salt and Pepper to taste
- 2 tablespoons sour cream
- 1 tablespoon mayo
- A squeeze of fresh lime juice
- A pinch of chili powder
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get cooking! Follow these simple steps to create your Street Corn Chicken Rice Bowl:
- Step 1: Cook the Rice
Start by cooking the rice according to the package instructions. While it cooks, you can multitask and prepare the rest of your ingredients—talk about efficiency! - Step 2: Prepare the Chicken
Season the chicken breasts with salt, pepper, and chili powder, ensuring even coverage for maximum flavor. Heat a skillet over medium heat and add a splash of olive oil. Once hot, add the chicken and cook for about 5-7 minutes on each side, or until the chicken is cooked through and no longer pink. - Step 3: Sauté the Corn
In the same skillet, add the corn when the chicken is almost done. Sauté for about 3-5 minutes until it achieves a slightly smoky flavor. This step elevates the flavor profile of your dish and adds a nice crunch! - Step 4: Chop and Mix
Once the chicken is cooked, allow it to rest for a few minutes before chopping it into bite-sized pieces. In a large bowl, combine the rice, sautéed corn, chopped chicken, cilantro, and lime juice. - Step 5: Serve and Garnish
Divide the mixture into serving bowls and top with slices of avocado and a sprinkling of cheese.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Street Corn Chicken Rice Bowl turns out perfectly:
- For a healthier option, substitute rice with quinoa or cauliflower rice.
- If you’re short on time, use pre-cooked chicken or rotisserie chicken.
- Feel free to adjust the chili powder to your spice preference—add more for a kick!
- Don’t skip the lime juice; it really brightens up the flavors!
- For a creamy twist, mix in some sour cream or guacamole.
How to Serve
This Street Corn Chicken Rice Bowl is perfect for a quick family dinner or a summer picnic. Serve it in colorful bowls and let everyone customize their toppings. You can also pair it with a refreshing salad or some tortilla chips for a complete meal. It’s a fantastic way to enjoy fresh ingredients and bold flavors!
Make Ahead and Storage
If you want to prepare this dish in advance, you can cook the chicken and rice ahead of time. Store them separately in airtight containers in the fridge for up to 3 days. When you’re ready to eat, simply reheat and add the fresh toppings. This makes it a great option for meal prep or busy weeknights!
So there you have it! A delicious and vibrant Street Corn Chicken Rice Bowl that’s perfect for any occasion. I hope you enjoy making this dish as much as I do. And if you’re in the mood for something sweet afterward, don’t forget to check out my Decadent Chocolate Cake or the Ultimate Chocolate Indulgence Cake for a delightful treat. Happy cooking!
Street Corn Chicken Rice Bowl
Ingredients
Method
- 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.
- In the same skillet, sauté corn for 3-5 minutes until slightly smoky.
- Rest chicken, then chop into bite-sized pieces. Mix rice, corn, chicken, cilantro, and lime juice in a bowl.
- Divide mixture into bowls, top with sliced avocado, cheese, and a squeeze of lime. Garnish with chili powder if desired.