Street Corn Chicken Rice Bowl (Print Version)
Juicy chicken, charred corn, and rice with fresh toppings create a vibrant, satisfying bowl full of bold flavors.
# Ingredients:
→ Main Ingredients
01 -
2 medium chicken breasts (boneless and skinless)
02 -
1 cup cooked rice (white, brown, or cauliflower rice)
03 -
1 cup corn kernels (fresh, frozen, or canned)
04 -
2 tablespoons olive oil
05 -
1 small red onion (diced)
06 -
2 cloves garlic (minced)
07 -
Juice of 1 lime
08 -
1 teaspoon chili powder
09 -
1 teaspoon cumin
10 -
1/4 cup Greek yogurt (or sour cream)
11 -
1/4 cup Cotija cheese or feta (crumbled)
12 -
1/4 cup fresh cilantro (chopped)
13 -
1 avocado (sliced)
14 -
Salt and pepper to taste
# Directions:
01 -
Prepare the rice according to package instructions. Once cooked, set it aside and keep warm.
02 -
Season the chicken breasts with salt, pepper, chili powder, and cumin. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-8 minutes on each side, until golden brown and fully cooked. Remove from heat and let rest for 5 minutes, then slice.
03 -
In the same skillet, heat 1 tablespoon of olive oil if needed. Add the corn and red onion, sautéing until lightly charred and fragrant. Add the minced garlic and cook for an additional 1-2 minutes.
04 -
In a large mixing bowl, combine the cooked rice, sautéed corn, and onion mixture. Add the juice of 1 lime and toss to combine.
05 -
Divide the rice mixture into serving bowls. Top each bowl with sliced chicken, avocado, Greek yogurt, and crumbled Cotija or feta cheese. Garnish with fresh cilantro.
06 -
Serve immediately with extra lime wedges for squeezing. Enjoy this healthy and flavorful meal!
# Notes:
01 -
For a vegetarian option, replace chicken with black beans or grilled tofu.
02 -
To add extra spice, include sliced jalapeños or a drizzle of hot sauce.
03 -
For a low-carb option, use cauliflower rice instead of regular rice.