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Street Corn Chicken Rice Bowl

A flavorful dish featuring grilled chicken served atop rice with vibrant street corn salsa, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 2 cups cooked rice (white or brown)
  • 1 cup corn (fresh, frozen, or canned)
  • 1 medium red bell pepper diced
  • 1 medium avocado diced
  • 1/2 cup crumbled feta cheese
Seasonings & Oils
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt
  • to taste Pepper
Garnishes
  • fresh cilantro for garnish
  • as needed lime wedges for serving

Method
 

Preparation
  1. Heat olive oil in a skillet over medium heat. Season the chicken breasts with chili powder, cumin, salt, and pepper.
Cooking
  1. Add the seasoned chicken to the skillet. Cook for 5-7 minutes on each side until golden brown and cooked through. Remove from heat and let it rest for a few minutes before slicing.
  2. In another skillet, quickly sauté corn and diced red bell pepper together for about 3-4 minutes until they’re slightly charred and tender.
Assembly
  1. In a large bowl, layer the cooked rice, sliced chicken, and the corn-pepper mix.
  2. Top with diced avocado, crumbled feta cheese, and fresh cilantro.
Serving
  1. Squeeze fresh lime juice over the top for an extra zing, and enjoy your delightful Street Corn Chicken Rice Bowl!

Notes

Substitutions: Swap chicken with grilled shrimp or tofu. Use leftover or quick-cooking rice for convenience. Taste and adjust seasoning as desired. Don’t skip the lime for added freshness.