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–+ servings
Isabella

Street Corn Chicken Rice Bowl: Discover a Flavorful Recipe!

A delicious and flavorful Street Corn Chicken Rice Bowl that combines tender chicken, sweet corn, and creamy avocado, perfect for a satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked white rice
  • 1 lb boneless skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/2 cup crumbled feta cheese
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 avocado sliced
  • Lime wedges for serving

Method
 

  1. In a large skillet, heat olive oil over medium heat. Add diced chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook for about 6-8 minutes, or until the chicken is cooked through and no longer pink. Remove from heat and set aside.
  2. In the same skillet, add corn and sauté for 3-4 minutes until heated through and slightly charred. Remove from heat.
  3. In a small bowl, mix together mayonnaise and lime juice. Set aside.
  4. To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the cooked chicken, sautéed corn, crumbled feta cheese, and sliced avocado.
  5. Drizzle the lime mayonnaise over the top and garnish with chopped cilantro. Serve with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 80mgSodium: 600mgFiber: 4gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the chicken while cooking.
  • Substitute quinoa or brown rice for a healthier grain option, or use cauliflower rice for a low-carb alternative.

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