Description
A delicious and vibrant Street Corn Chicken Rice Bowl that combines tender chicken, sweet corn, and flavorful spices for a satisfying meal.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- 2 tbsp olive oil
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- In a skillet, heat olive oil over medium heat.
- Add diced chicken and season with chili powder, salt, and pepper. Cook until chicken is browned and cooked through.
- Add corn and red bell pepper to the skillet, cooking for an additional 5 minutes.
- In a bowl, combine cooked rice, chicken mixture, and lime juice.
- Top with sliced avocado and chopped cilantro before serving.
Notes
- For a spicier kick, add jalapeños or hot sauce.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to substitute quinoa for rice for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Street Corn Chicken Rice Bowl, Chicken Rice Bowl, Mexican Cuisine, Gluten Free Recipes