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Street Corn Chicken Rice Bowl with seasoned chicken, corn, avocado and cheese in white bowl

Street Corn Chicken Rice Bowl

High-protein rice bowl with smoky corn, seasoned chicken, and Mexican-inspired elote flavors
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 portions
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breast
  • 1 cup jasmine or basmati rice
  • 1 cup fresh or frozen corn
  • 1 large avocado
  • 0.25 cup fresh cilantro chopped
  • 1 lime lime juiced
  • 0.5 cup cotija or feta cheese
  • 1 teaspoon chili powder
  • 1 splash olive oil for cooking
  • salt and pepper to taste

Equipment

  • Large skillet
  • Large bowl
  • Rice cooker or pot for rice

Method
 

  1. Cook the rice according to package instructions. While it cooks, you can multitask and prepare the rest of your ingredients.
  2. Season the chicken breasts with salt, pepper, and chili powder, ensuring even coverage for maximum flavor. Heat a skillet over medium heat and add a splash of olive oil.
  3. Once hot, add the chicken and cook for about 5-7 minutes on each side, or until the chicken is cooked through and no longer pink (internal temperature of 165°F).
  4. In the same skillet, add the corn when the chicken is almost done. Sauté for about 3-5 minutes until it achieves a slightly smoky flavor.
  5. Once the chicken is cooked, allow it to rest for a few minutes before chopping it into bite-sized pieces.
  6. In a large bowl, combine the rice, sautéed corn, chopped chicken, cilantro, and lime juice.
  7. Divide the mixture into serving bowls and top with slices of avocado and a sprinkling of cheese.

Notes

Use a meat thermometer to ensure chicken reaches 165°F internal temperature. Fresh lime juice is preferred over bottled for best flavor. Can substitute turkey or tofu for protein alternatives. Store components separately for meal prep, especially avocado.