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Street Corn Chicken Rice Bowl

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A vibrant bowl featuring tender chicken, sweet corn, creamy avocado, and a zing of lime, making it an easy and balanced weeknight meal.

Ingredients

Scale
  • 1 lb lean chicken breast (about 2 medium breasts)
  • 2 cups corn (fresh or canned)
  • 2 cups cooked rice (brown or white)
  • 1 avocado, diced
  • Juice of 2 limes
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Pat chicken dry, season both sides with salt and pepper, and heat a skillet over medium.
  2. Add a tablespoon of oil to the skillet and cook chicken 5–7 minutes per side until cooked through (165°F/74°C). Rest for 5 minutes.
  3. While chicken cooks, prepare rice according to package directions or reheat leftover rice.
  4. If using fresh corn, cut kernels from cob; if canned, drain and rinse.
  5. In the same skillet, sauté corn over medium heat for 4–5 minutes until browned and tender, seasoning lightly with salt.
  6. In a large bowl, combine cooked rice, sautéed corn, diced avocado, and lime juice; gently fold to coat.
  7. Slice rested chicken and arrange on top of the bowl mixture; toss gently or serve deconstructed.
  8. Adjust seasoning with more salt, pepper, or lime, garnish with cilantro, and serve warm.

Notes

For a spicier meal, add sliced jalapeños or a spoonful of chipotle crema. Keep avocado separate if prepping for picnic to avoid browning.

Nutrition

Find it online: https://www.simplefamilydishes.com/street-corn-chicken-rice-bowl-3/