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Street Corn Chicken Rice Bowl

A vibrant and satisfying bowl featuring grilled chicken, sweet corn, and a variety of toppings, inspired by the flavors of Mexican street corn.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Use chicken broth for more flavor.
  • 1 cup corn (fresh or canned) Grill fresh corn or use frozen/canned corn.
  • 1 lb chicken breast, grilled and sliced Season with salt and pepper before grilling.
  • 1/2 cup diced red onion
  • 1 unit avocado, sliced
  • 1/4 cup cilantro, chopped
  • 1 unit lime, juiced
  • to taste Salt and pepper
  • 1 cup crumbled feta cheese (optional) Adds creaminess to the bowl.

Method
 

Cooking Process
  1. Cook the rice following the package instructions. For more flavor, use chicken broth instead of water.
  2. Season the chicken breast with salt, pepper, and olive oil. Grill for 5-7 minutes on each side until fully cooked, then slice into strips.
  3. Grill the corn until charred if using fresh; otherwise, frozen or canned corn can be used directly.
  4. In a bowl, mix the grilled corn, diced red onion, lime juice, and chopped cilantro until evenly combined.
  5. Assemble the bowls starting with a base of cooked rice, followed by sliced chicken, the corn mixture, sliced avocado, and optionally, crumbled feta cheese.
  6. Serve immediately, with an extra squeeze of lime on top.

Notes

Substitutions: For a vegetarian version, replace chicken with grilled shrimp or tofu. | Ensure chicken and rice finish cooking at the same time for an easier assembly. | Avoid overcooking chicken to keep it juicy.