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