Street Corn Chicken Rice Bowl Recipe for Easy Dinners

Looking for a flavorful, satisfying dinner you can whip up in 30 minutes or less? This Street Corn Chicken Rice Bowl delivers bold, zesty flavors with minimal prep. Combining juicy chicken, sweet corn, creamy avocado, fluffy rice, and a tangy lime kick, it’s the perfect weeknight dinner bowl that’s both wholesome and crave-worthy.

Why You’ll Love This Recipe

• Quick and Easy: Done in 30 minutes from start to finish.
• Healthy and Balanced: Loaded with lean protein, healthy fats, and whole grains.
• Customizable: Swap in different proteins, grains, or veggies.
• Meal Prep Friendly: Store it for grab-and-go meals throughout the week.

Ingredients

• 1 lb chicken breast, boneless and skinless
• 1 cup cooked rice (Jasmine, basmati, brown rice, or quinoa)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1/2 cup crumbled Cotija or feta cheese
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil

Optional toppings:

• Jalapeño slices
• Diced tomatoes
• Red onion
• Hot sauce
• Lime crema or sour cream

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Instructions

Step 1: Cook the Rice

Prepare rice according to package instructions. While rice cooks, move on to the rest of the recipe to save time.

Step 2: Season and Cook Chicken

1. Season chicken breasts with salt, pepper, and chili powder.
2. Heat olive oil in a skillet over medium heat.
3. Sear chicken for 5–7 minutes per side, until fully cooked and golden brown.
4. Let rest for 5 minutes, then slice or chop.

Step 3: Char or Sauté the Corn

In the same skillet, add the corn and cook for 3–5 minutes until it’s slightly charred or golden. Set aside.

Step 4: Assemble the Bowls

1. In a large mixing bowl, combine cooked rice, corn, chicken, chopped cilantro, and lime juice.
2. Toss to mix and distribute flavors.

Step 5: Serve and Garnish

Divide the mixture into serving bowls. Top with avocado slices and crumbled cheese. Add any optional toppings for extra flavor.

Nutrition Information (per serving)

• Calories: 450–500 kcal
• Protein: 30g
• Carbohydrates: 55g
• Fat: 15g
• Fiber: 6g

Make It Healthier

• Swap white rice for brown rice or quinoa for extra fiber.
• Use grilled chicken instead of pan-fried.
• Add veggies like bell peppers, spinach, or zucchini.
• Go dairy-free with vegan cheese or omit cheese entirely.
• Try cauliflower rice for a low-carb version.

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Meal Prep Tips

• Double the batch and store portions in airtight containers.
• Keep avocado separate until ready to eat to avoid browning.
• Stays fresh in the fridge for up to 4 days.

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Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze (without avocado): Store for up to 3 months. Reheat in the microwave or skillet.
• Reheat: Microwave with a splash of water to revive texture.

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FAQs

Can I use leftover chicken?

Yes! Rotisserie or grilled chicken makes this even easier.

Is this dish gluten-free?

Yes, just ensure all your ingredients (especially the cheese and spices) are certified gluten-free.

How spicy is this dish?

Mild to medium, depending on the chili powder. Adjust to your heat preference.

Can I make it vegetarian?

Absolutely! Use tofu, chickpeas, or a plant-based meat alternative.

For more recipes

• Meatless Zucchini Burrito Boats Recipe Packed with Fresh Flavors
• Mini Chicken Pot Pies Recipe: Easy Comfort Food in Minutes
• Garlic Lemon Chicken Thighs Recipe for Easy Weeknight Dinners
• Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe
• Street Corn Chicken Chili Recipe That’s Easy and Delicious

Final Thoughts

This Street Corn Chicken Rice Bowl is the answer to busy weeknights. It’s fast, filling, and full of Mexican-inspired flavors. Whether you’re meal prepping or serving a crowd, this dish delivers every time. Give it a try and let us know how you like it!

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