Description
This Easy Street Corn Chicken Rice Bowl combines juicy, spice-seasoned chicken with sweet sautéed corn, creamy avocado slices, and zesty lime-cilantro drizzle over a bed of fluffy rice. Ready in just 30 minutes, it’s a vibrant, flavorful dish perfect for a quick weeknight dinner or casual lunch.
Ingredients
Scale
Chicken and Seasoning
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
Vegetables and Toppings
- 2 cups fresh corn kernels (or 1 can corn, drained)
- 2 ripe avocados, sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
Base
- 3 cups cooked rice (white or brown)
Instructions
- Season and Cook Chicken: Season the chicken breasts with olive oil, garlic powder, cumin, salt, and pepper. Heat a skillet over medium heat and cook the chicken for about 6 minutes per side until golden brown and fully cooked through.
- Sauté Corn: If using fresh corn, cut the kernels off the cob. In the same skillet used for chicken, sauté the corn kernels for 3-5 minutes until tender and slightly caramelized.
- Warm Rice: Warm the cooked rice either in a pot on the stovetop or in the microwave until heated through.
- Prepare Lime-Cilantro Drizzle: In a small bowl, mix the chopped cilantro with the juice of 2 limes. This adds a fresh, tangy flavor to the dish.
- Assemble Bowls: In serving bowls, layer the warm rice first, then top with the chicken and corn mixture. Add sliced avocado on top.
- Serve: Drizzle the lime-cilantro mixture over the bowls and garnish with extra cilantro if desired. Serve immediately for the best taste.
Notes
- For a spicier version, add a pinch of chili powder or cayenne pepper to the chicken seasoning.
- You can substitute grilled chicken breasts for a smoky flavor.
- Brown rice adds extra fiber and nutrients compared to white rice.
- If fresh corn is not available, canned corn works fine—just drain well.
- Avocados should be ripe but firm to hold their shape in the bowl.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
