Description
Street Corn Chicken Rice Bowl is a vibrant and delicious dish that brings together succulent chicken, sweet corn, zesty lime, and creamy avocado in a single bowl. Perfect for busy weeknights or casual gatherings, this customizable meal is not only visually appealing but also packed with flavor. Enjoy every colorful layer of this fiesta-inspired creation that will leave your family and friends asking for seconds!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh corn kernels (or frozen)
- 1 small red onion, finely chopped
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup freshly squeezed lime juice
- 2 tbsp extra virgin olive oil
- 2 tsp chili powder
- Salt and pepper to taste
Instructions
- Marinate chicken breasts with salt, pepper, olive oil, lime juice, and chili powder for at least 30 minutes.
- Heat a skillet over medium-high heat and cook the marinated chicken for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
- In the same skillet, add fresh corn kernels and sauté for about 5-6 minutes until slightly caramelized.
- While the corn cooks, chop the red onion and avocado.
- In a large bowl, combine cooked rice with charred corn, red onion, cilantro, lime juice, and olive oil; toss gently.
- Slice rested chicken into bite-sized pieces and serve atop the rice mixture along with avocado slices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg