Street Corn Chicken Rice Bowl
A quick and flavorful one-pan dish combining creamy avocado, smoky grilled corn, and juicy chicken, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked rice Use any rice of your choice.
- 1 lb grilled chicken breast, sliced Can use leftover rotisserie chicken.
- 1 cup grilled corn kernels Frozen corn can be used; make sure to thaw it first.
- 1 avocado, diced Sprinkle with lime juice to prevent browning.
- 1/4 cup lime juice Freshly squeezed lime juice is best.
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish Adds freshness and color.
Instructions
Preparation
- In a large bowl, combine the cooked rice and grilled chicken slices.
- Add the grilled corn and diced avocado.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Drizzle the lime dressing over the rice bowl and toss gently to combine.
- Garnish with fresh cilantro before serving.
Notes
For extra flavor, marinate chicken in lime juice before cooking. Quinoa can be used instead of rice for a different texture. Optional additions: black beans for protein, or hot sauce for spice. Best eaten fresh, but can be stored in the fridge for 3-4 days in an airtight container.