Street Corn Chicken Rice Bowl

why make this recipe

Street Corn Chicken Rice Bowl brings together delicious flavors in one easy meal. It’s perfect for busy weeknights or a fun weekend dinner. You get juicy chicken, sweet corn, creamy avocado, and fluffy rice all in one bowl. It’s filling, refreshing, and has a hint of spice. Plus, it’s simple to make, so you don’t need to be a master chef to impress your family or friends.

how to make Street Corn Chicken Rice Bowl

Ingredients:

• 1 pound boneless, skinless chicken breast
• 1 cup jasmine or basmati rice
• 1 cup fresh or frozen corn
• 1 large avocado
• 0.25 cup fresh cilantro (chopped)
• 1 lime (juiced)
• 0.5 cup cotija or feta cheese
• 1 teaspoon chili powder
• 1 splash olive oil (for cooking)
• salt and pepper (to taste)

Directions:

1. Cook the rice according to package instructions. While it cooks, you can multitask and prepare the rest of your ingredients.
2. Season the chicken breasts with salt, pepper, and chili powder, ensuring even coverage for maximum flavor.
3. Heat a skillet over medium heat and add a splash of olive oil.
4. Once hot, add the chicken and cook for about 5-7 minutes on each side, or until the chicken is cooked through and no longer pink (internal temperature of 165°F).
5. In the same skillet, add the corn when the chicken is almost done. Sauté for about 3-5 minutes until it achieves a slightly smoky flavor.
6. Once the chicken is cooked, allow it to rest for a few minutes before chopping it into bite-sized pieces.
7. In a large bowl, combine the rice, sautéed corn, chopped chicken, cilantro, and lime juice.
8. Divide the mixture into serving bowls and top with slices of avocado and a sprinkling of cheese.

how to serve Street Corn Chicken Rice Bowl

Serve the Street Corn Chicken Rice Bowl warm and fresh. You can add extra lime wedges on the side for those who like a tangy kick. It’s great as a standalone dish, but you can also pair it with tortilla chips or a simple salad for a more satisfying meal.

how to store Street Corn Chicken Rice Bowl

To store leftovers, place the Street Corn Chicken Rice Bowl in an airtight container. It will keep well in the fridge for up to three days. When ready to eat, reheat in the microwave until hot. If you want to keep the avocado fresh, it’s best to add that right before serving.

tips to make Street Corn Chicken Rice Bowl

• If you want more flavor, marinate the chicken in lime juice, olive oil, and spices for a few hours before cooking.
• Cook the rice in chicken broth instead of water for added flavor.
• Feel free to add other toppings like diced tomatoes, jalapeños, or hot sauce to suit your taste.

variation

You can make this bowl vegetarian by substituting the chicken with grilled zucchini or mushrooms. Also, replacing the cheese with a dairy-free option can cater to those with dietary restrictions.

FAQs

1. Can I use another type of rice?
Yes, you can use any rice you prefer, such as brown rice or cauliflower rice for a low-carb option.

2. Is it possible to make this recipe in advance?
Absolutely! You can prepare the chicken and corn ahead of time and reheat them when ready to serve.

3. What can I do if I don’t have cotija cheese?
If you can’t find cotija cheese, crumbled feta or even shredded cheddar can work well as a substitute.

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