Description
This Street Corn Chicken Rice Bowl is everything you want in a weeknight dinner: quick, easy, healthy, and bursting with flavor.
Ingredients
- 2 medium chicken breasts (boneless and skinless)
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons olive oil
- 1 small red onion (diced)
- 2 cloves garlic (minced)
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 cup Greek yogurt (or sour cream)
- 1/4 cup Cotija cheese or feta (crumbled)
- 1/4 cup fresh cilantro (chopped)
- 1 avocado (sliced)
- Salt and pepper to taste
Instructions
1. Cook the rice: Prepare the rice according to package directions. Keep warm and set aside.
2. Season the chicken: Rub chicken breasts with salt, pepper, chili powder, and cumin. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side until golden brown and cooked through. Rest for 5 minutes, then slice.
3. Cook the corn mixture: In the same skillet, add 1 tablespoon olive oil if needed. Sauté corn and red onion until lightly charred and fragrant. Add garlic and cook for 1-2 minutes more.
4. Mix the rice base: In a large bowl, combine rice, corn, and onion mixture. Squeeze in lime juice and toss to coat.
5. Assemble the bowls: Divide rice mixture into bowls. Top with sliced chicken, avocado, Greek yogurt, and crumbled cheese.
6. Finish with garnish: Sprinkle with fresh cilantro and serve with extra lime wedges.
Notes
Slice chicken after resting to keep juices locked in.
Use a cast iron skillet for better sear and smoky flavor.
Make it spicy with jalapeños or a drizzle of hot sauce.
Double the batch for weekly meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American with Mexican inspiration
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 32g