Description
This vibrant Street Corn Chicken Rice Bowl combines tender, spiced chicken with sweet corn, fresh bell peppers, and creamy avocado, all served over a bed of fluffy rice. Enhanced with zesty lime juice and fresh cilantro, it’s a flavorful and wholesome meal perfect for a quick lunch or dinner.
Ingredients
Scale
Protein and Vegetables
- 1 lb chicken breast, diced
- 1 cup sweet corn, grilled or canned
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/2 cup cilantro, chopped
Grains
- 2 cups cooked rice
Seasonings and Oils
- 2 tbsp olive oil
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lime, juiced
Instructions
- Heat oil: In a large skillet, heat the olive oil over medium heat until shimmering, preparing the base for cooking the chicken.
- Cook chicken: Add diced chicken to the skillet along with chili powder, salt, and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 7-8 minutes.
- Add vegetables: Stir in the sweet corn and diced red bell pepper. Continue cooking for an additional 3-4 minutes until the vegetables are heated through but still crisp.
- Combine with rice: In a large bowl, mix the cooked rice, the chicken and vegetable mixture, and the lime juice, tossing gently to blend flavors evenly.
- Garnish and serve: Top the rice bowl with sliced avocado and chopped cilantro just before serving to add freshness and creaminess to the dish.
Notes
- Use grilled corn for a smokier flavor or canned corn for convenience.
- Adjust chili powder to your preferred spice level.
- Can substitute chicken breast with turkey or tofu for variation.
- Serve with a side of black beans for extra protein and fiber.
- Leftovers can be refrigerated up to 3 days and reheated on the stovetop or microwave.
