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Street Corn Chicken Rice Bowl

A flavor-packed dish featuring juicy chicken, creamy toppings, and fresh corn on a bed of rice, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Rice
  • 2 cups cooked white or brown rice Prepare according to package instructions
For the Chicken
  • 1 pound boneless, skinless chicken breast
  • 1 tablespoon olive oil For cooking the chicken
  • 1 teaspoon chili powder For seasoning the chicken
  • Salt to taste Salt
  • Pepper to taste Pepper
For the Bowl
  • 1 cup corn (canned or frozen) Add during the cooking process
  • 1 avocado diced avocado Fresh topping
  • 1 cup cherry tomatoes, halved Fresh topping
  • 1/2 cup feta cheese, crumbled Fresh topping
  • 1/4 cup fresh cilantro, chopped For garnish
  • 2 tablespoons lime juice For drizzling

Method
 

Preparation
  1. Prepare 2 cups of rice according to package instructions. Set aside once cooked.
  2. In a bowl, mix olive oil, chili powder, salt, and pepper. Coat the chicken breasts in this mixture.
Cooking
  1. In a skillet over medium heat, cook the seasoned chicken for about 6-7 minutes on each side or until it’s fully cooked. (Internal temperature should reach 165°F).
  2. While the chicken is cooking, add the corn to the skillet to heat through, stirring frequently.
Assembly
  1. Once the chicken is done, slice it into strips.
  2. In a bowl, layer the rice, corn, sliced chicken, diced avocado, halved cherry tomatoes, and crumbled feta cheese.
  3. Drizzle with lime juice and sprinkle with fresh cilantro. Enjoy!

Notes

If short on time, pre-cooked rotisserie chicken can be used. Consider marinating the chicken overnight for better flavor.