Description
Savor the vibrant flavors of summer with our Street Corn Chicken Rice Bowl! This delightful dish combines juicy, seasoned chicken with sweet corn, creamy avocado, and zesty lime, all served over a bed of fluffy rice. Perfect for any meal—whether it’s a quick weeknight dinner or a gathering with friends—this recipe captures the essence of Mexican street corn in an easy-to-make bowl that everyone will love. The colorful presentation and rich textures make it not only delicious but also visually appealing.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups cooked rice (white or brown)
- 2 cups corn (fresh, frozen, or canned)
- 1 ripe avocado, diced
- Juice of 1 lime
- Cotija cheese and cilantro for garnish
Instructions
- Preheat a skillet over medium-high heat. Season chicken with olive oil and spices. Cook for 6-7 minutes per side until the internal temperature reaches 165°F. Let rest before slicing.
- In the same skillet, sauté corn for 3-4 minutes until charred; stir in lime juice.
- In a bowl, layer rice, sliced chicken, sautéed corn, and diced avocado.
- Top with cotija cheese and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pan-Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg