Street Corn Chicken Rice Bowl Recipe
A vibrant and flavorful Street Corn Chicken Rice Bowl featuring perfectly seasoned and sautéed chicken breasts paired with smoky fresh corn, fragrant jasmine rice, creamy avocado, tangy lime juice, and crumbled cotija cheese. This easy, balanced meal is perfect for a quick weeknight dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Rice Bowl
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless, skinless chicken breast
- 1 cup fresh or frozen corn
- 1 large avocado
- 0.25 cup fresh cilantro, chopped
Grains
- 1 cup jasmine or basmati rice
Seasonings and Condiments
- 1 teaspoon chili powder
- 1 lime, juiced
- 0.5 cup cotija or feta cheese
- 1 splash olive oil (for cooking)
- Salt and pepper, to taste
Instructions
- Cook the Rice: Prepare the jasmine or basmati rice according to the package instructions, either on the stovetop or in a rice cooker. While the rice is cooking, you can prepare the remaining ingredients.
- Season the Chicken: Season the boneless chicken breasts evenly with salt, pepper, and chili powder to enhance the flavor.
- Cook the Chicken: Heat a splash of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until the chicken is thoroughly cooked through and no longer pink inside (internal temperature should reach 165°F).
- Sauté the Corn: When the chicken is nearly done, add the fresh or frozen corn to the same skillet and sauté for 3-5 minutes until the corn develops a slightly smoky flavor and is heated through.
- Rest and Chop the Chicken: Remove the chicken from the skillet and allow it to rest for a few minutes to retain its juices. Then chop it into bite-sized pieces.
- Mix the Bowl Ingredients: In a large bowl, combine the cooked rice, sautéed corn, chopped chicken, chopped cilantro, and freshly squeezed lime juice. Toss gently to mix all the flavors.
- Assemble and Serve: Divide the mixture into serving bowls. Top each bowl with slices of ripe avocado and a generous sprinkling of cotija or feta cheese. Serve immediately and enjoy!
Notes
- For extra spice, add a pinch of cayenne pepper or hot sauce to the chicken seasoning.
- You can use frozen corn if fresh corn is not available; just thaw or cook directly in the skillet.
- Jasmine and basmati rice both work well; choose your preference for aroma and texture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
- To make it dairy-free, substitute the cotija/feta cheese with a plant-based cheese or omit entirely.
Keywords: street corn, chicken rice bowl, mexican chicken bowl, chili powder chicken, sautéed corn, avocado bowl, easy dinner recipe, weeknight meal
Find it online: https://cookwithruby.com/street-corn-chicken-rice-bowl-recipe/
