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Street Corn Chicken Rice Bowl

A delightful bowl combining grilled chicken, sweet corn, and vibrant veggies over fluffy rice, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Comfort Food, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice white, brown, or any mix
  • 1 cup grilled chicken sliced; seasoned well
  • 1 cup corn canned or grilled
  • 1/2 cup diced red onion
  • 1/2 cup diced bell pepper any color you prefer
Garnishes
  • 1/4 cup cilantro chopped, for garnish
  • 1 avocado sliced
  • 1 unit lime juiced
  • Salt and pepper to taste
  • 1/2 cup queso fresco or feta cheese optional for extra creaminess

Method
 

Preparation
  1. Cook your rice according to package instructions. Fluff it with a fork once it’s ready, and let it sit.
  2. Grill your chicken on medium-high heat until fully cooked (internal temperature should reach 165°F) and seasoned with a pinch of salt and pepper. Once cooked, slice into strips.
  3. If using canned corn, drain it thoroughly. If grilling, you can toss the corn on the grill for a few minutes until it has nice grill marks.
  4. Dice the red onion and bell pepper.
Assembly
  1. In a large bowl, mix together the cooked rice, grilled chicken, corn, red onion, and bell pepper.
  2. Squeeze fresh lime juice over your rice bowl and season with additional salt and pepper to taste.
  3. Top your bowl with chopped cilantro, sliced avocado, and sprinkle cheese (if using) for an extra creamy finish.
  4. Your Street Corn Chicken Rice Bowl is now ready to serve! Enjoy it warm.

Notes

You can substitute grilled chicken with grilled tempeh for plant-based options. For extra crunch, add crushed tortilla chips. Prep all ingredients beforehand to streamline your cooking process.