Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

Indulge in the vibrant flavors of our Street Corn Chicken Rice Bowl, a delightful fusion inspired by the beloved Mexican elote. This dish features tender marinated chicken paired with smoky grilled corn, creamy lime sauce, and fluffy rice. Perfect for lunch or dinner, this bowl is not only quick to prepare—ready in just 30 minutes—but also customizable to suit your dietary preferences. Each bite offers a satisfying mix of textures and flavors that will leave your taste buds dancing. Whether you’re meal prepping for the week or looking for a quick weeknight dinner, this recipe is sure to impress.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast
  • 1 cup jasmine rice (or quinoa)
  • 1 cup corn (fresh or frozen)
  • 1 large avocado
  • ¼ cup chopped cilantro
  • Juice of 1 lime
  • ½ cup cotija cheese (or dairy-free alternative)
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Cook the Rice: Prepare rice according to package instructions. Set aside once done.
  2. Season Chicken: Season chicken breasts with salt, pepper, and chili powder. Heat olive oil in a skillet over medium heat and cook chicken for 5-7 minutes on each side until cooked through (165°F).
  3. Sauté Corn: In the same skillet, add corn when chicken is nearly done and sauté for about 3-5 minutes until slightly smoky.
  4. Combine Ingredients: Let chicken rest before chopping it into bite-sized pieces. In a large bowl, mix cooked rice, sautéed corn, chopped chicken, cilantro, and lime juice.
  5. Serve: Divide into bowls and top with avocado slices and cheese.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Skillet
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl (approximately 350g)
  • Calories: 540
  • Sugar: 3g
  • Sodium: 680mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 66g
  • Fiber: 8g
  • Protein: 32g
  • Cholesterol: 85mg

Keywords: For added protein and fiber, consider mixing in black beans or swapping rice for quinoa. Experiment with toppings such as jalapeños or sour cream for an extra kick. This dish stores well; refrigerate leftovers for up to three days or freeze portions for two months.