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Street Corn Chicken Rice Bowl

A flavorful combination of tender chicken, creamy avocado, and smoky street corn, making it perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Latin American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice (any variety)
  • 1 lb boneless, skinless chicken thighs or breasts, diced
  • 2 cups corn (fresh, canned, or frozen)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • 1 avocado diced
  • 1 lime juiced
  • to taste Fresh cilantro, chopped, for garnish
  • Crumbled feta or cotija cheese (optional) For added flavor

Method
 

Preparation
  1. Cook your rice according to the package instructions. Set aside.
  2. In a medium bowl, combine diced chicken, olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper. Toss to coat the chicken evenly with the spices.
Cooking
  1. In a skillet over medium heat, add the seasoned chicken. Cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and golden brown. Remove from heat and set aside.
  2. In the same skillet, add the corn and sauté for 3-4 minutes until warm and slightly charred. Pour in the lime juice and stir, allowing it to mix well with the corn.
Assembly
  1. In serving bowls, layer the cooked rice first, followed by the sautéed chicken and charred corn. Top with diced avocado, chopped cilantro, and cheese, if using.
  2. Add an extra squeeze of lime over the top if you'd like, and dig in!

Notes

You can swap chicken for grilled shrimp or roasted veggies. Prepare the rice in advance to save time. Be careful not to overcook the chicken; 165°F is the ideal internal temperature.