Street Corn Chicken and Rice Bowls
A flavorful bowl inspired by street corn, featuring juicy chicken, sweet corn, and fluffy rice, topped with creamy avocado and cotija cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Healthy
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/2 cup cotija cheese, crumbled
- 1 lime, juiced
- 1 tablespoon chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the skillet: In a skillet, heat the olive oil over medium heat. Add the diced chicken and season with chili powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 7-10 minutes.
- Add the colors: Once the chicken is beautifully golden, add the corn and diced red bell pepper to the skillet. Stir and cook for another 2-3 minutes until the peppers soften.
- Assemble the bowl: In a bowl, layer the cooked rice as your base. Top it with the chicken and corn mixture, followed by generous slices of creamy avocado, and sprinkle crumbled cotija cheese over the top.
- Finish with freshness: Drizzle lime juice over your creation and garnish it with fresh cilantro. Serve immediately to enjoy all the vibrant colors and flavors at their peak!
Notes
Great to serve with black beans or a simple garden salad. For a spicy version, drizzle with homemade spicy mayo or hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 70mg
Find it online: https://www.nailzspa.com/street-corn-chicken-rice-bowls/