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Street Corn Chicken Rice Bowls

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Delightful and easy to make Street Corn Chicken Rice Bowls perfect for quick weeknight dinners, combining grilled chicken, sweet corn, and creamy avocado.

Ingredients

Scale
  • 1 lb Chicken Breast (boneless, skinless)
  • 2 cups Sweet Corn (fresh or frozen)
  • 2 cups Cooked Rice (white or brown)
  • 1/4 cup Fresh Cilantro (chopped)
  • 1 Avocado (ripe, sliced or diced)
  • Juice of 1 Lime
  • For the Chicken Marinade:
  • 2 tbsp Lime Juice
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1/2 tsp Cumin
  • For the Corn:
  • 1 tbsp Butter or Oil
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • For the Rice:
  • 1 cup Uncooked Rice (yields about 2 cups cooked)
  • 2 cups Water
  • 1/2 tsp Salt

Instructions

  1. Marinate the chicken in lime juice, salt, pepper, garlic powder, paprika, and cumin for 30 minutes. Heat a grill pan over medium-high heat and cook for 6-7 minutes per side until golden brown. Let it rest before slicing.
  2. Prepare the sweet corn by steaming fresh cobs for 5 minutes, then cut off the kernels. Heat butter or oil in a skillet, add the corn, season with salt and pepper, and sauté for 5-6 minutes until slightly charred.
  3. Cook the rice by rinsing under cold water, adding it to a pot with water and a pinch of salt. Bring to a boil, cover, and simmer for 18-20 minutes for white rice or 35-40 minutes for brown. Fluff with a fork once done.
  4. Assemble the bowls with a base of rice, sliced grilled chicken, sautéed sweet corn, cilantro, avocado, and a squeeze of lime juice.

Notes

Let the chicken rest after grilling to keep it juicy. Use frozen corn for convenience. Add toppings like cheese or salsa for extra flavor.

Nutrition

Find it online: https://recipesunfolded.com/street-corn-chicken-rice-bowls/

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