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Delicious Street Corn Chicken Rice Bowl topped with fresh corn and spices

Street Corn Chicken Rice Bowl

Unlock the vibrant tastes of summer with this Street Corn Chicken Rice Bowl that combines grilled chicken, sweet corn, and colorful vegetables over a bed of fluffy rice, finished with fresh avocado and a zesty lime kick.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Base and Protein
  • 2 cups cooked rice Use white, brown or cauliflower rice.
  • 1 lb grilled chicken, sliced Season with spices before grilling.
Vegetables and Toppings
  • 1 cup grilled corn Can substitute with canned corn.
  • 1/2 cup diced red onion
  • 1/2 cup diced bell pepper
  • 1 avocado, sliced
  • 1/4 cup cilantro, chopped
  • lime wedges For serving.
  • Salt and pepper to taste

Method
 

Preparation
  1. Prepare the rice according to package instructions. Fluff it with a fork after cooking and set it aside to cool slightly.
  2. Season the chicken with your favorite spices, then grill until it’s fully cooked (approximately 6-8 minutes per side, depending on thickness). Once cooked, allow it to rest for a few minutes before slicing it into thin strips.
Assembly
  1. In a large mixing bowl, combine the cooked rice, sliced grilled chicken, grilled corn, diced red onion, and diced bell pepper. Toss gently to mix everything.
  2. Sprinkle salt and pepper over the mixture, adjusting the seasoning to your preference.
  3. Serve the mixture in bowls, elegantly topping each one with avocado slices, a handful of chopped cilantro, and a squeeze of lime juice.

Notes

For a quicker meal, use pre-cooked rotisserie chicken. Consider marinating the chicken before grilling for extra flavor. Add toasted pumpkin seeds or crushed tortilla chips for crunch.