Anti-Inflammatory Street Corn Chicken Rice Bowl
This flavorful rice bowl combines grilled chicken, turmeric rice, sweet corn, and avocado, topped with a light cilantro-lime drizzle.
Ingredients
For the Base
- 1 cup turmeric rice Cook according to package instructions.
For the Protein & Veggies
- 2 pieces grilled chicken breasts Use skinless for lean protein.
- 1 cup corn Fresh or canned; if canned, drain before adding.
- 1 piece avocado Slice just before serving to avoid browning.
For the Dairy-Free Drizzle
- 1/4 cup cilantro, chopped Fresh cilantro.
- 1 piece lime, juiced Adjust to taste.
- 1/4 cup olive oil Keeps the bowl dairy-free.
- to taste teaspoon salt and pepper Season to taste.
Instructions
Cooking the Rice
- Cook turmeric rice according to package instructions.
Grilling the Chicken
- Grill the chicken breasts until fully cooked, then slice.
- Let the chicken rest a few minutes after grilling before slicing.
Preparing the Corn
- If using fresh corn, grill or lightly cook it until tender; if using canned corn, drain and warm it briefly.
Making the Drizzle
- In a small bowl, whisk together chopped cilantro, lime juice, olive oil, salt, and pepper.
Assembling the Bowl
- In a serving bowl, layer the cooked turmeric rice, grilled chicken slices, corn, and avocado.
- Drizzle the cilantro-lime dressing over the top and serve.
Notes
The bowl can be enjoyed solo or as part of a family meal. Components store well separately for meal prep. Keep the avocado fresh to maintain texture.