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Grilled chicken and corn rice bowl with creamy cilantro lime dressing.

Street Corn Chicken Rice Bowl

A vibrant and flavorful bowl combining tender chicken, sweet corn, creamy avocado, and aromatic rice, perfect for a quick and satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 550 kcal

Ingredients
  

Protein

  • 1 pound Chicken Breast Boneless, skinless
  • 1 cup Rice Jasmine or basmati
  • 1 cup Corn Fresh or frozen
  • 1 large Avocado Creamy texture
  • ¼ cup Cilantro Chopped
  • 1 unit Lime Juiced
  • ½ cup Cheese Cotija or feta
  • 1 teaspoon Chili Powder Adjust to taste
  • to taste Salt and Pepper
  • 2 tablespoons Sour Cream
  • 1 tablespoon Mayo
  • 1 squeeze Fresh Lime Juice
  • a pinch Chili Powder

Instructions
 

  • Cook the rice according to package instructions.
  • Season chicken with salt, pepper, and chili powder; cook in a skillet until done. Sauté corn in the same skillet for 3-5 minutes.
  • Rest chicken, then chop into bite-sized pieces. Mix rice, corn, chicken, cilantro, and lime juice in a bowl.
  • Divide mixture into bowls, top with sliced avocado and cheese, then drizzle with sour cream and mayo. Garnish with extra cilantro if desired.

Notes

For a healthier option, use cauliflower rice or turkey instead of chicken.

Nutrition

Calories: 550kcalCarbohydrates: 70gProtein: 40gFat: 20gSodium: 800mg
Keyword Chicken, corn, rice
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