Description
This easy Street Corn Chicken Rice Bowl recipe is inspired by classic Mexican street corn (elote). It features juicy seasoned chicken, sautéed corn, creamy avocado, and tangy lime over a bed of fluffy rice. Perfect for lunch or dinner, this quick and satisfying bowl is bursting with flavor, texture, and wholesome ingredients—ready in just 30 minutes!
Ingredients
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1 pound boneless, skinless chicken breast
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1 cup jasmine or basmati rice
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1 cup fresh, frozen, or canned corn
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1 large avocado, sliced
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¼ cup chopped fresh cilantro
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1 fresh lime, juiced
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½ cup crumbled cotija or feta cheese (or dairy-free alternative)
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1 teaspoon chili powder (adjust to taste)
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Salt and pepper, to taste
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1 tablespoon olive oil (for cooking)
Instructions
1. Cook the Rice:
Prepare the rice according to the package directions. Set aside once done.
2. Season and Cook the Chicken:
Season chicken breasts with salt, pepper, and chili powder. Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5–7 minutes per side, or until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing into bite-sized pieces.
3. Sauté the Corn:
In the same skillet, add corn and cook for 3–5 minutes, stirring occasionally until it starts to brown slightly and develops a smoky flavor.
4. Combine Ingredients:
In a large mixing bowl, combine the cooked rice, sautéed corn, chopped chicken, fresh lime juice, and chopped cilantro.
5. Assemble and Serve:
Spoon the mixture into bowls. Top each with sliced avocado and a generous sprinkle of cheese. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
Nutrition
- Serving Size: 475