Why Make This Recipe

This Delicious Street Corn Chicken Rice Bowl is a fun and flavorful meal that brings the taste of summer right to your kitchen. It’s easy to make and mixes fresh ingredients with hearty protein. Perfect for busy days, this dish is packed with nutrients and great for satisfying your hunger. You can enjoy it as a quick lunch or a delightful dinner.

How to Make Delicious Street Corn Chicken Rice Bowl

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

Directions:

1. Cook the Rice: Prepare the rice according to package instructions. Once cooked, set it aside and keep warm.
2. Season and Cook the Chicken: Season the chicken breasts with salt, pepper, chili powder, and cumin. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-8 minutes on each side until golden brown and fully cooked. Remove from heat and let rest for 5 minutes, then slice.
3. Prepare the Corn Mixture: In the same skillet, heat 1 tablespoon of olive oil if needed. Add the corn and red onion, sautéing until lightly charred and fragrant. Add the minced garlic and cook for an additional 1-2 minutes.
4. Combine Ingredients: In a large mixing bowl, combine the cooked rice, sautéed corn, and onion mixture. Add the juice of 1 lime and toss to combine.
5. Assemble the Bowls: Divide the rice mixture into serving bowls. Top each bowl with sliced chicken, avocado, Greek yogurt, and crumbled Cotija or feta cheese. Garnish with fresh cilantro.
6. Serve and Enjoy: Serve immediately with extra lime wedges for squeezing. Enjoy this healthy and flavorful meal!

How to Serve Delicious Street Corn Chicken Rice Bowl

Serve this delicious rice bowl warm, and offer lime wedges on the side for an extra burst of flavor. It pairs well with a refreshing drink like iced tea or lemonade.

How to Store Delicious Street Corn Chicken Rice Bowl

To store leftovers, place the rice bowl in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When ready to eat, reheat in the microwave until warm.

Tips to Make Delicious Street Corn Chicken Rice Bowl

• For added flavor, marinate the chicken for a few hours before cooking.
• Feel free to add extra toppings like jalapeños or black beans to customize it to your taste.
• If you’re in a hurry, use rotisserie chicken instead of cooking chicken breasts.

Variation

You can easily make this dish vegetarian by replacing the chicken with grilled vegetables, such as bell peppers and zucchini. You can also experiment with different grains, like quinoa or bulgur, instead of rice.

FAQs

1. Can I use frozen corn?

Yes! Frozen corn works perfectly well. Just make sure to thaw it before cooking.

2. Is this recipe gluten-free?

Yes, it is gluten-free as long as you use gluten-free rice and check your yogurt and cheese for gluten content.

3. Can I make this dish ahead of time?

You can prep the ingredients in advance and store them separately. However, it’s best to assemble and serve the dish just before eating to keep the ingredients fresh.

Don’t Miss These Tasty Dinner Recipes

• Million Dollar Spaghetti
• Cheesy Chicken Bacon Ranch Pasta
• How to Make Air Fryer Hot Chicken and Cheese Wraps in Just 15 Minutes!

Street Corn Chicken Rice Bowl

A fun and flavorful meal that mixes fresh ingredients with hearty protein, perfect for quick lunches or delightful dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course dinner, Main Course

Cuisine American, Mexican

Servings 4 servings

Calories 600 kcal

Ingredients

  

Main 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)
• 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 medium avocado (sliced)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

 

Preparation

• Prepare the rice according to package instructions. Once cooked, set it aside and keep warm.
• Season the chicken breasts with salt, pepper, chili powder, and cumin.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-8 minutes on each side until golden brown and fully cooked. Remove from heat and let rest for 5 minutes, then slice.
• In the same skillet, heat the remaining tablespoon of olive oil if needed. Add the corn and red onion, sautéing until lightly charred and fragrant. Add the minced garlic and cook for an additional 1-2 minutes.
• In a large mixing bowl, combine the cooked rice, sautéed corn, and onion mixture. Add the juice of 1 lime and toss to combine.
• Divide the rice mixture into serving bowls. Top each bowl with sliced chicken, avocado, Greek yogurt, and crumbled Cotija or feta cheese. Garnish with fresh cilantro.
• Serve immediately with extra lime wedges for squeezing.

Notes

For added flavor, marinate the chicken for a few hours before cooking. Feel free to add extra toppings like jalapeños or black beans to customize it to your taste. If you’re in a hurry, use rotisserie chicken instead of cooking chicken breasts. To store leftovers, place the rice bowl in an airtight container in the refrigerator for up to 3 days.

Keyword Chicken Recipe, Easy Dinner, Healthy recipe, Rice Bowl, Street Corn Chicken Rice Bowl