Description

A flavorful and vibrant Street Corn Chicken Rice Bowl combining tender seasoned chicken, smoky sautéed corn, fragrant jasmine rice, creamy avocado, fresh cilantro, tangy lime, and crumbly cotija cheese for a refreshing and satisfying meal perfect for any day of the week.

Ingredients

Scale

Protein

1 pound boneless, skinless chicken breast

Grains

1 cup jasmine or basmati rice

Vegetables & Fruits

1 cup fresh or frozen corn
1 large avocado
0.25 cup fresh cilantro, chopped
1 lime, juiced

Dairy

0.5 cup cotija or feta cheese

Spices & Oils

1 teaspoon chili powder
1 splash olive oil (for cooking)
Salt and pepper, to taste

Instructions

Cook the rice: Follow the package instructions to cook 1 cup of jasmine or basmati rice. This will serve as the base of the bowl while you prepare the other ingredients.
Season the chicken: Pat dry the boneless skinless chicken breasts and season evenly with salt, pepper, and 1 teaspoon of chili powder to infuse the meat with a flavorful kick.
Cook the chicken: Heat a splash of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side until they reach an internal temperature of 165°F and are no longer pink inside.
Sauté the corn: When the chicken is nearly done, add 1 cup of fresh or frozen corn to the same skillet to pick up the smoky flavors. Sauté for 3-5 minutes until slightly caramelized and smoky.
Rest and chop the chicken: Remove the chicken from the skillet and let it rest for a few minutes to retain its juices. Then chop into bite-sized pieces.
Combine the ingredients: In a large bowl, mix the cooked rice, sautéed corn, chopped chicken, chopped cilantro, and lime juice. Toss gently to combine all the vibrant flavors.
Assemble the bowls: Divide the mixture into serving bowls and top each with slices of fresh avocado and a generous sprinkling of cotija or feta cheese for a creamy, tangy finish.

Notes

You can substitute jasmine rice with brown rice or quinoa for a healthier twist.
For extra heat, add a dash of cayenne pepper or sprinkle with sliced jalapeños.
Frozen corn works well if fresh corn is not in season; just thaw before sautéing.
Use lime zest along with juice for an additional citrusy aroma.
This bowl can be easily meal prepped and stored in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing and Boiling
Cuisine: American with Mexican influences

Nutrition

Serving Size: 1 bowl (approximately 1/4 of recipe)
Calories: 450 kcal
Sugar: 3 g
Sodium: 380 mg
Fat: 14 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 7 g
Protein: 35 g
Cholesterol: 75 mg

Keywords: street corn chicken bowl, chicken rice bowl, corn rice bowl, easy dinner recipe, healthy chicken bowl, Mexican-style chicken bowl