Want a tasty and filling supper in under 30 minutes? This Street Corn Chicken Rice Bowl is loaded with flavor thanks to smoky corn, juicy chicken, creamy avocado, and fluffy rice—all in one healthy, colorful bowl. It’s quick, simple, and perfect for busy weeknights.
🛒 Ingredients
- Chicken breast (1 lb) – Boneless and skinless. Substitute with tofu or turkey for a protein alternative.
- Rice (1 cup) – Jasmine or basmati preferred. For a healthier choice, try quinoa or cauliflower rice.
- Corn (1 cup) – Fresh or frozen. Canned corn also works in a pinch.
- Avocado (1 large) – Creamy and rich. Guacamole works too.
- Cilantro (¼ cup, chopped) – Fresh flavor; use parsley if needed.
- Lime (1, juiced) – Adds brightness. Fresh is best.
- Cheese (½ cup) – Cotija or feta. Use dairy-free cheese for a vegan version.
- Chili Powder (1 tsp) – Adds warmth. Use paprika for a milder flavor.
- Salt & Pepper – To taste.
⏱️ Timing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
👩🍳 Instructions
Step 1: Cook the Rice
Cook rice according to package directions. While it simmers, prep your remaining ingredients.
Step 2: Cook the Chicken
Season chicken with salt, pepper, and chili powder. In a skillet over medium heat, sauté in olive oil for 5–7 minutes per side, or until fully cooked (165°F internal temperature).
Step 3: Sauté the Corn
In the same skillet, add corn and sauté for 3–5 minutes until slightly charred and smoky.
Step 4: Chop and Mix
Let the chicken rest, then chop it into bite-sized pieces. In a large bowl, combine the rice, corn, chopped chicken, cilantro, and lime juice.
Step 5: Serve and Garnish
Top with sliced avocado and sprinkle with cheese. Serve immediately.
🥗 Nutritional Information (Per Serving)
- Calories: 450–500
- Protein: 30g
- Carbohydrates: 55g
- Fat: 15g
- Fiber: 6g
💡 Healthier Alternatives
- Use brown rice or quinoa to increase fiber and nutrients.
- Add vegetables like bell peppers, zucchini, or spinach.
- Choose grilled chicken instead of pan-fried.
- Make it vegan with plant-based chicken and dairy-free cheese.
🌮 Serving Suggestions
- Serve inside warm tortillas for a taco twist.
- Layer over greens to make a hearty salad bowl.
- Meal prep for the week—just store ingredients separately for freshness.
❌ Common Mistakes to Avoid
- Overcooking chicken – Target 165°F internal temp to keep it juicy.
- Under-seasoning – Season each ingredient well for full flavor.
- Skipping rest time – Let the chicken rest before slicing.
🧊 Storing Tips
- Refrigerate leftovers in airtight containers for up to 4 days.
- Freeze rice and chicken separately (avoid freezing avocado).
- Prep ahead by marinating chicken and chopping vegetables in advance.
📝 Conclusion
The Street Corn Chicken Rice Bowl is flavorful, fast, and flexible. Whether you’re meal prepping or just need a quick dinner, this easy dish delivers on taste and nutrition—no stress required!
❓ FAQs
Can I use leftover chicken?
Yes! Rotisserie or pre-cooked chicken works great.
Is this recipe gluten-free?
Yes—just confirm all ingredients are certified gluten-free.
How do I reduce the spice?
Cut back or skip the chili powder altogether.
Is this good for meal prep?
Absolutely. Store ingredients separately and assemble when ready to eat.
📋 Recipe Summary
- Author: Laura
- Total Time: 30 minutes
- Yield: 2–3 servings
- Dish Type: Dinner, Main Course
- Description: Juicy chicken, smoky grilled corn, and creamy lime sauce over rice—this Street Corn Chicken Rice Bowl is a fast and flavorful dinner.
