Street Corn Chicken Rice Bowl
A bright and healthy chicken rice bowl featuring sweet corn, creamy avocado, and lime, perfect for weeknight dinners.
Ingredients
For the chicken
- 1 lb lean chicken breast, boneless and skinless Trim any fat.
For the bowl
- 2 cups cooked rice White, brown, or long-grain.
- 1 cup corn Fresh, frozen and thawed, or canned (drained).
- 1 avocado, diced Choose slightly firm but ripe.
- Juice of 1 lime Freshly squeezed.
- Salt and black pepper, to taste
- Chopped cilantro (optional)
- Chili powder (optional, to taste)
Instructions
Preparation of chicken
- Heat a large skillet over medium heat and add a tablespoon of oil.
- Pat chicken dry and season both sides with salt, pepper, and a pinch of chili powder if using.
- Place the chicken in the hot skillet and cook about 6–7 minutes per side until nicely browned and an instant-read thermometer reads 165°F (74°C) at the thickest part.
- Remove the chicken to a cutting board and let it rest for 5 minutes before slicing into strips.
Mixing the bowl
- In a large bowl combine the cooked rice, corn, diced avocado, and lime juice.
- Season with salt and pepper and toss gently to combine.
Assembly
- Divide the rice mixture into bowls.
- Top each bowl with sliced chicken and finish with chopped cilantro and extra lime wedges.
- Add a sprinkle of chili powder or hot sauce if you like heat.
Notes
For best results, store components separately. Add fresh avocado at serving to prevent browning. Store cooked chicken for up to 3 months in the freezer.