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Close-up of a delicious street corn chicken rice bowl with grilled chicken, corn, cilantro, and a creamy sauce.

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
  • ¼ cup Cilantro Chopped
  • 1 juiced Lime Fresh lime juice
  • ½ cup Cheese Cotija or feta
  • 1 teaspoon Chili Powder Adjust to taste
  • to taste Salt and Pepper For seasoning
  • 2 tablespoons Sour Cream
  • 1 tablespoon Mayo
  • a squeeze of lime Fresh Lime Juice
  • a pinch of chili powder Chili Powder

Method
 

  1. Cook the rice according to package instructions.
  2. Season chicken with salt, pepper, and chili powder; cook in a skillet until done. Sauté corn in the same skillet for 3-5 minutes.
  3. Rest chicken, then chop into bite-sized pieces. Mix rice, corn, chicken, cilantro, and lime juice in a bowl.
  4. Divide mixture into bowls, top with sliced avocado and cheese, then drizzle with sour cream and mayo. Garnish with extra lime and chili powder if desired.

Notes

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