Street Corn Chicken Rice Bowl: Easy, Flavorful Weeknight Delight
A deliciously easy recipe for a street corn chicken rice bowl that’s perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 1 cup corn, grilled
- 1 avocado, sliced
- 1 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
Instructions
- Heat olive oil in a skillet over medium heat, add diced chicken, and season with chili powder and paprika.
- Cook until chicken is browned and cooked through, about 7-10 minutes.
- In a bowl, combine cooked rice, grilled corn, and cooked chicken.
- Top with avocado, cotija cheese, and chopped cilantro.
- Squeeze fresh lime juice over the top before serving.
Notes
- For added flavor, marinate the chicken in lime juice and spices before cooking.
- Feel free to add more veggies like bell peppers or red onions.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Street Corn Chicken Rice Bowl