Street Corn Chicken Rice Bowls
A fast, flavor-packed dinner featuring tender shredded chicken and sweet corn over steamed rice, topped with avocado, queso fresco, and a squeeze of lime.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 2 cups shredded cooked chicken (rotisserie or poached and shredded)
- 1 (15 oz) can corn, drained (or 1½ cups fresh kernels)
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/2 cup cilantro, chopped
- 1/2 cup queso fresco, crumbled (substitute cotija or feta)
- 1 lime, juiced
- 1 tablespoon chili powder (adjust to taste)
- Salt and pepper, to taste
- 1–2 tablespoons olive oil for sautéing
Instructions
- Heat a large skillet over medium heat. Add olive oil and swirl to coat.
- Add the drained corn and diced red bell pepper. Sauté 4–6 minutes until they begin to brown and the pepper softens.
- Add shredded cooked chicken to the pan. Sprinkle in chili powder, then season with salt and pepper. Stir to combine and cook 2–3 minutes until the chicken is heated through.
- Divide the cooked rice between bowls while the chicken mixture finishes.
- Spoon the corn and chicken mixture on top of the rice in each bowl.
- Add avocado slices, sprinkle with chopped cilantro and crumbled queso fresco.
- Finish with a generous squeeze of lime juice over each bowl just before serving.
Notes
Use rotisserie chicken to save time. Fresh corn adds a sweet-roasted note.
Find it online: https://www.mealbreeze.com/street-corn-chicken-rice-bowls/