Ever taken a bite of something so vibrant and delicious that it transports you straight to a lively street market?
This Street Corn Chicken Rice Bowl does just that! With its vibrant colors and rich flavors, it’s a meal that dances on your palate. Plus, it’s quick to whip up and made in just one pan, making clean-up a breeze. Who wouldn’t love a dish that screams comfort while keeping it simple?
Why make this recipe
You’ll adore this recipe for a few irresistible reasons:
- Easy Cleanup: One-pan meals for the win! You’ll spend less time scrubbing dishes and more time savoring your creation.
- Budget-Friendly: With just a handful of ingredients, you won’t break the bank making this hearty delight.
- Family Favorite: It’s packed with goodness and flavor that even picky eaters can’t resist—and let’s be honest, everyone loves avocado!
Ingredients
You don’t need fancy stuff — just these basics!
- 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 (juiced)
- 0.5 cup cotija or feta cheese
- 1 teaspoon chili powder
- 1 splash olive oil (for cooking)
- Salt and pepper (to taste)
Directions
It’s easier than you think! Just follow these simple steps:
- Cook the Rice: Prepare the rice according to package instructions. While it’s cooking, multitask and prep the other ingredients.
- Season the Chicken: Rub the chicken breasts with salt, pepper, and chili powder for maximum flavor.
- Heat the Skillet: Warm a skillet over medium heat and add a splash of olive oil.
- Cook the Chicken: Place the seasoned chicken in the hot skillet, cooking for about 5-7 minutes per side until it’s cooked through and no longer pink (aim for an internal temp of 165°F).
- Sauté the Corn: Right before the chicken wraps up, toss in the corn and sauté for 3-5 minutes until it takes on a slightly smoky flavor.
- Rest & Chop: Allow the chicken to rest, then chop it into bite-sized pieces.
- Mix It All Together: In a large bowl, combine the cooked rice, sautéed corn, chopped chicken, cilantro, and lime juice.
- Serve It Up: Divide the delicious mixture into serving bowls, topping with slices of creamy avocado and a sprinkle of cheese.
How to make Street Corn Chicken Rice Bowl (Overview)
Making this bowl is like a dance, with flavors twirling together for the perfect harmony. Start by cooking that rice; it’s your base and comfort. While it’s bubbling away, spice up your chicken and get it searing in the skillet. Don’t forget to throw in that corn at the right moment to lock in that smoky goodness! Once everything’s cooked and mingled, it’s like you’ve sculpted a feast ready for the Instagram stage. Pro tip: Don’t skip letting the chicken rest—this keeps it juicy!
How to serve Street Corn Chicken Rice Bowl
Serving this bowl can be an art! Picture the bright gold corn peeking out among the fluffy rice, drizzled with zesty lime juice, and topped with vibrant avocado slices. 📸 Add a sprinkle of crumbled cheese for that rich contrast, and you’ll want to dive right in. Pair with a refreshing drink or some tortilla chips for that extra crunch.
How to store Street Corn Chicken Rice Bowl
Got leftovers? No problem! Store any extra in an airtight container in the fridge for up to 3-4 days. You can reheat in the microwave for a quick meal or enjoy it as a cold bowl the next day—it’s a versatile gem! Want to make it earlier? Definitely—this bowl is great for meal prep!
Tips to make Street Corn Chicken Rice Bowl
Here are some insider tricks for elevating your dish:
- Adjust Spices: You can dial up the chili powder if you like it hot or tone it down for the kiddos.
- Swap the Cheese: No cotija? Feta works beautifully, too!
- Add Texture: Toss in some toasted nuts or seeds for an amazing crunch.
- Make It Veggie-Heavy: Feel free to load it up with more veggies, like bell peppers or zucchini!
Variation
Want to switch things up? Replace the chicken with black beans or grilled shrimp for a fun twist. To make it vegan, use tofu or tempeh instead of chicken and skip the cheese—drizzle with some cashew cream for extra creaminess.
FAQs
1. Can I use frozen corn?
Absolutely! Just sauté it a bit longer to warm it through.
2. How can I make this meal in advance?
You can prep the rice, chicken, and corn ahead of time and combine them when you’re ready to eat.
3. Can I freeze this dish?
Yes! Just store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
📌 Pin this recipe for your next cozy dinner night!
Street Corn Chicken Rice Bowl
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breast
- 1 cup jasmine or basmati rice Cooked according to package instructions
- 1 cup fresh or frozen corn Sautéed
- 1 large avocado Sliced for serving
- 0.25 cup fresh cilantro Chopped
- 1 lime Juiced
- 0.5 cup cotija or feta cheese For topping
- 1 teaspoon chili powder
- 1 splash olive oil For cooking
- Salt and pepper To taste
Instructions
Preparation
- Prepare the rice according to package instructions. While it’s cooking, multitask and prep the other ingredients.
- Rub the chicken breasts with salt, pepper, and chili powder for maximum flavor.
- Warm a skillet over medium heat and add a splash of olive oil.
- Place the seasoned chicken in the hot skillet, cooking for about 5-7 minutes per side until it’s cooked through and no longer pink (aim for an internal temp of 165°F).
- Right before the chicken wraps up, toss in the corn and sauté for 3-5 minutes until it takes on a slightly smoky flavor.
- Allow the chicken to rest, then chop it into bite-sized pieces.
- In a large bowl, combine the cooked rice, sautéed corn, chopped chicken, cilantro, and lime juice.
- Divide the delicious mixture into serving bowls, topping with slices of creamy avocado and a sprinkle of cheese.
Notes
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.