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Street Corn Chicken Rice Bowl

Savor the vibrant flavors of summer with this Street Corn Chicken Rice Bowl. Tender, seasoned chicken combines with sweet charred corn and zesty lime, all served over fluffy rice. This quick and easy dish is perfect for busy weeknights or casual gatherings. With its colorful presentation and customizable ingredients, it’s sure to become a family favorite!

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 cups fresh corn (or 1 can, drained)
  • 1 medium red bell pepper, diced
  • 1 ripe avocado, sliced
  • Juice of 2 limes
  • 1 cup plain Greek yogurt
  • ¼ cup fresh cilantro, chopped
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Cooked rice (or quinoa) for serving

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Season chicken breasts with salt, pepper, and chili powder; bake for 20-25 minutes until cooked through.
  3. In a skillet, heat olive oil over medium-high heat. Sauté corn and bell pepper until slightly charred (5-7 minutes).
  4. In a bowl, mix Greek yogurt, lime juice, cilantro, and additional chili powder until smooth.
  5. Slice the chicken and layer over cooked rice in bowls. Top with sautéed corn mixture.
  6. Garnish each bowl with avocado slices and drizzle with the creamy sauce.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (approx. 450g)
  • Calories: 540
  • Sugar: 6g
  • Sodium: 690mg
  • Fat: 19g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 8g
  • Protein: 36g
  • Cholesterol: 90mg

Keywords: - For added flavor, marinate chicken for at least 30 minutes before cooking. - Swap chicken for turkey or beef for variety; add black beans for extra protein. - Store leftovers in an airtight container in the fridge for up to three days.