Ever had a bowl so flavorful it could light up your taste buds on a gloomy day?
This Street Corn Chicken Rice Bowl is about to become your go-to weeknight wonder! Imagine tender chicken, sweet corn, creamy avocado, and a zesty lime kick all coming together in one dish. Yep, it’s that good and so easy to make, you’ll wonder why you haven’t whipped it up sooner!
Why make this recipe
- Time-saver alert! This dish comes together in a flash with minimal cleanup. Who has time for complicated recipes anyway?
- It’s family-friendly! Picky eaters? Not a problem here. Everyone loves the mix of flavors, and it’s customizable to suit your crew.
- Plus, it’s wallet-friendly! Grab a few essentials, and you’re ready to go—no fancy shopping required.
Ingredients:
You don’t need fancy stuff — just these basics!
- 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
- 1 splash olive oil (for cooking)
- Salt and pepper (to taste)
Directions:
- Prepare the rice according to package instructions. While it’s cooking, prep the other ingredients.
- Rub the chicken breasts with salt, pepper, and chili powder.
- Warm a skillet over medium heat and add a splash of olive oil.
- Cook the chicken for about 5-7 minutes per side until no longer pink.
- Toss in the corn and sauté for 3-5 minutes.
- Allow the chicken to rest, then chop it up.
- In a bowl, combine rice, corn, chicken, cilantro, and lime juice.
- Serve topped with slices of avocado and cheese.
How to make Street Corn Chicken Rice Bowl (Overview)
First, cook your rice. It’s the perfect base for this flavor explosion! While that’s bubbling away, season and pan-cook your chicken. Chop it up while the corn cooks for a bit of sweetness. Finally, throw it all together in a bowl, and don’t forget that avocado! Pro tip: squeeze a little extra lime juice on top for a burst of freshness—trust me, it’s a game-changer!
How to serve Street Corn Chicken Rice Bowl
Get ready to impress your taste buds! Serve your Street Corn Chicken Rice Bowl in a colorful bowl with vibrant green cilantro and creamy avocado slices on top. The contrasting textures of the tender chicken, crunchy sweet corn, and creamy cheese create a delicious experience in every bite. Your kitchen will smell divine too! 🌽✨
How to store Street Corn Chicken Rice Bowl
Store any leftovers in an airtight container in the fridge for about 3-4 days. Perfect for lunch the next day! If you want to keep it longer, freeze the chicken and rice mixture for up to 3 months. When you’re ready to chow down, simply reheat in the microwave or on the stove until warmed through.
Tips to make Street Corn Chicken Rice Bowl
- Double the corn if you really love that sweet crunch!
- Use brown rice for a healthier option if you’re feeling virtuous.
- Swap chicken for shrimp or even plant-based proteins for a fun twist.
- Add some hot sauce if you want a fiery kick!
Variation (if any)
Feeling adventurous? Try swapping out the chicken for grilled tofu for a delicious vegan option! And if you’re looking to change things up, add some black beans or sliced jalapeños for an extra flavor punch.
FAQs
- Can I use brown rice instead of jasmine or basmati? Absolutely! Just adjust the cooking time as brown rice takes a bit longer to cook.
- How do I make this dish ahead of time? Prepare everything separately and combine just before serving. This keeps the avocado fresh and decreases sogginess.
- Can I freeze leftovers? You sure can! Just make sure to separate the avocado and cheese before freezing, as they don’t freeze well.
📌 Pin this recipe for your next cozy dinner night!
Street Corn Chicken Rice Bowl
Ingredients
Method
- Prepare the rice according to package instructions. While it’s cooking, prep the other ingredients.
- Rub the chicken breasts with salt, pepper, and chili powder.
- Warm a skillet over medium heat and add a splash of olive oil.
- Cook the chicken for about 5-7 minutes per side until no longer pink.
- Toss in the corn and sauté for 3-5 minutes.
- Allow the chicken to rest, then chop it up.
- In a bowl, combine rice, corn, chicken, cilantro, and lime juice.
- Serve topped with slices of avocado and cheese.