Description
Street Corn Chicken Rice Bowl is a vibrant, flavorful dish that captures the essence of summer in every bite. This delightful bowl features tender chicken, sweet corn, creamy avocado, and zesty lime, all served over fluffy rice. Perfect for busy weeknights, it’s a quick and satisfying meal that transforms any ordinary dinner into a festive experience. Gather your family and friends to enjoy this colorful dish that bursts with flavor and freshness.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1 lb)
- 2 cups fresh corn kernels (from about 2 ears of corn)
- 2 ripe avocados, diced
- 1/2 cup chopped fresh cilantro
- Juice of 2 limes
- 1–2 jalapeño peppers, diced (adjust for spice preference)
- 3 cups cooked rice (white or brown)
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- 1 tsp ground cumin
Instructions
- Chop chicken into bite-sized pieces and dice jalapeños while cooking rice according to package instructions.
- In a large skillet over medium heat, heat olive oil or melt butter. Add seasoned chicken pieces and cook until golden brown and fully cooked (about 5-7 minutes).
- Stir in corn and jalapeños; sauté until corn is slightly charred (approximately 3-4 minutes).
- Drizzle lime juice and add cumin; stir well to combine flavors and cook for another minute.
- Assemble bowls with a scoop of cooked rice topped with the chicken-corn-jalapeño mixture.
- Finish with diced avocado, chopped cilantro, and an extra squeeze of lime if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg