Print

Street Corn Chicken Rice Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and flavorful rice bowl featuring marinated chicken, sweet corn, creamy avocado, and zesty lime, perfect for summer meals.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast
  • 2 tablespoons lime juice (for marinade)
  • 0.5 teaspoon salt (for marinade)
  • 0.5 teaspoon black pepper (for marinade)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 0.5 teaspoon cumin
  • 1 cup uncooked rice (white or brown)
  • 2 cups water (for rice)
  • 0.5 teaspoon salt (for rice)
  • 2 cups sweet corn kernels (fresh or frozen)
  • 1 tablespoon butter or oil (for corn)
  • 0.25 teaspoon salt (for corn)
  • 0.25 teaspoon black pepper (for corn)
  • 0.25 cup fresh cilantro (chopped)
  • 1 ripe avocado (sliced or diced)
  • 1 lime (for juice)

Instructions

  1. Marinate the chicken by combining lime juice, salt, pepper, garlic powder, paprika, and cumin in a bowl, and coat the chicken well. Let it marinate for 30 minutes.
  2. Cook the marinated chicken in a heated grill pan or skillet for 6-7 minutes per side until golden brown and cooked through. Let it rest for 5 minutes before slicing.
  3. Prepare the rice by rinsing it under cold water, then cooking it in a saucepan with water and salt, simmering until fluffy.
  4. Char the corn by sautéing it in a skillet with butter or oil and seasoning until it develops charred spots.
  5. Assemble the bowls: divide rice among bowls, top with sliced chicken and corn, sprinkle with cilantro, avocado, and finish with lime juice.

Notes

Customize with your favorite toppings or proteins; delicious with crispy tortilla chips or a light salad.

Nutrition

Find it online: https://tashirecipez.com/street-corn-chicken-rice-bowl-3/

Scroll to Top