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Street Corn Chicken Rice Bowl

A vibrant and flavorful bowl combining tender chicken, sweet corn, creamy avocado, and aromatic rice, perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-inspired
Calories: 550
Ingredients Method Notes

Ingredients
  

Protein
  • 1 pound Chicken Breast Boneless, skinless
  • 1 cup Rice Jasmine or basmati
  • 1 cup Corn Fresh or frozen
  • 1 large Avocado Creamy texture
  • 0.25 cup Cilantro Chopped
  • 1 unit Lime Juiced
  • 0.5 cup Cheese Cotija or feta
  • 1 teaspoon Chili Powder Adjust to taste
  • to taste Salt and Pepper
  • 2 tablespoons Sour Cream
  • 1 tablespoon Mayo
  • 1 squeeze Lime Juice Fresh
  • a pinch Chili Powder For garnish

Method
 

  1. Cook the rice according to package instructions.
  2. Season chicken with salt, pepper, and chili powder. Cook in a skillet over medium heat for 5-7 minutes per side until cooked through.
  3. In the same skillet, sauté corn for 3-5 minutes until slightly smoky.
  4. Rest chicken, then chop into bite-sized pieces. Mix rice, corn, chicken, cilantro, and lime juice in a bowl.
  5. Divide mixture into bowls, top with sliced avocado, cheese, and a squeeze of lime. Garnish with chili powder if desired.

Notes

For a vegan version, substitute chicken with tofu and dairy cheese with vegan cheese.