Street Corn Chicken Rice Bowl
A vibrant and flavorful dish combining juicy chicken, sweet corn, creamy avocado, and zesty lime, perfect for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 1 cup jasmine or basmati rice
- 1 cup fresh or frozen corn
- 1 large avocado
- 0.25 cup fresh cilantro (chopped)
- 1 lime (juiced)
- 0.5 cup cotija or feta cheese
- 1 teaspoon chili powder
- A splash of olive oil (for cooking)
- Salt and pepper (to taste)
Instructions
- Cook the rice according to package instructions.
- While the rice cooks, season the chicken breasts with salt, pepper, and chili powder.
- Heat a skillet over medium heat and add a splash of olive oil.
- Once the skillet is hot, add the chicken and cook for about 5-7 minutes on each side until cooked through (internal temperature of 165°F).
- When the chicken is nearly done, toss in the corn and sauté for another 3-5 minutes until it boasts a smoky flavor.
- Allow the chicken to rest for a few minutes before chopping it into bite-sized pieces.
- In a large bowl, combine the rice, sautéed corn, chopped chicken, cilantro, and lime juice.
- Serve the mixture in bowls and top each with slices of avocado and a sprinkle of cheese.
Notes
For an innovative twist, swap out the chicken for shrimp or tofu. Adding jalapeños or chipotle sauce can enhance the spiciness.
Find it online: https://www.mealbreeze.com/street-corn-chicken-rice-bowl/