Description
This Street Corn Chicken Rice Bowl recipe is a delightful combination of flavors and textures that come together in a satisfying and nutritious meal. Tender chicken, sweet corn, creamy avocado, and zesty lime make this dish a winner for lunch or dinner.
Ingredients
Scale
Chicken:
- 1 pound Boneless, skinless chicken breast
Rice:
- 1 cup Jasmine or basmati rice
Corn:
- 1 cup Fresh or frozen corn
Avocado:
- 1 large Avocado
Cilantro:
- ¼ cup Fresh cilantro, chopped
Lime:
- 1 Lime, juiced
Cheese:
- ½ cup Cotija or feta cheese
Chili Powder:
- 1 teaspoon Chili powder
Salt and Pepper to taste
Instructions
- 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!
- Prepare the Chicken: Season the chicken breasts with salt, pepper, and chili powder. Cook in a skillet over medium heat until done.
- Sauté the Corn: Add corn to the skillet and sauté until slightly smoky.
- Chop and Mix: Allow the chicken to rest before chopping it. Combine with rice, corn, cilantro, and lime juice.
- Serve and Garnish: Divide into bowls, top with avocado slices and cheese.
Notes
- You can customize this bowl with additional toppings like salsa, hot sauce, or sour cream.
- Feel free to add black beans or grilled veggies for extra nutrients and flavors.
- This recipe is great for meal prep as the components can be stored separately and assembled when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Street Corn Chicken Rice Bowl, Mexican bowl recipe, chicken and rice bowl, corn avocado bowl
