Street Corn Chicken Rice Bowl
A hearty and creamy bowl featuring seasoned chicken, sweet corn, and tangy lime, served over fluffy rice, inspired by traditional street corn.
Ingredients
Main Ingredients
- 2 cups cooked rice (white, brown, or your choice)
- 1 lb. chicken breast (diced)
- 1 can (15 oz) sweet corn (drained)
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
- Juice of 1 lime
- 1 cup crumbled feta cheese or cotija cheese
- 1 unit avocado (sliced)
- Fresh cilantro for garnish
- Creamy sauce (store-bought or homemade)
Instructions
Preparation
- Cook the rice according to package instructions. You can use a rice cooker or stovetop method. Once cooked, fluff it with a fork and set aside.
- In a skillet over medium heat, add a splash of oil. Season the diced chicken with chili powder, garlic powder, salt, and pepper. Cook the chicken for about 7-10 minutes, stirring occasionally, until golden brown and cooked through.
- Stir in the drained sweet corn and lime juice to the skillet. Cook for another 2-3 minutes until the corn is heated through.
- In a serving bowl, layer the cooked rice first, then top with the chicken and corn mixture. Sprinkle crumbled cheese on top and add avocado slices.
- Drizzle your creamy sauce over the top and garnish with fresh cilantro. Replace the lid to allow the flavors to meld for a few minutes before enjoying.
Notes
Substitute cooked shrimp or tofu for chicken. For a spicier dish, add cayenne or jalapeños. Ensure chicken is tender and juicy by not overcooking.