Street Corn Chicken Rice Bowl
A vibrant, one-pan dish featuring chicken, rice, corn, avocado, and cheese, perfect for quick meals with easy cleanup.
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
Store leftovers in an airtight container in the fridge for 3-4 days. You can reheat in the microwave or enjoy it as a cold bowl. Great for meal prep!