Street Corn Chicken Rice Bowl Recipe
A vibrant and flavorful Street Corn Chicken Rice Bowl featuring tender pan-seared chicken, smoky sautéed corn, fragrant jasmine rice, creamy avocado, fresh cilantro, tangy lime juice, and crumbly cotija cheese for a delicious and easy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breast
Grains
- 1 cup jasmine or basmati rice
Vegetables & Fruits
- 1 cup fresh or frozen corn
- 1 large avocado
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
Dairy
- 0.5 cup cotija or feta cheese
Pantry
- 1 teaspoon chili powder
- 1 splash olive oil (for cooking)
- salt and pepper to taste
Instructions
- Cook the rice: Prepare the jasmine or basmati rice according to the package instructions, allowing it to cook fully while you prepare the other components.
- Season the chicken: Pat the chicken breasts dry and season them evenly on both sides with salt, pepper, and chili powder to enhance flavor.
- Cook the chicken: Heat a skillet over medium heat and add a splash of olive oil. Once hot, place the chicken breasts in the skillet and cook for approximately 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F and is no longer pink inside.
- Sauté the corn: When the chicken is nearly cooked through, add the fresh or frozen corn to the same skillet and sauté for 3-5 minutes until the corn develops a slightly smoky and caramelized flavor.
- Rest and chop the chicken: Remove the chicken from the skillet and let it rest for a few minutes to retain juices, then chop into bite-sized pieces suitable for a bowl.
- Combine ingredients: In a large mixing bowl, gently fold together the cooked rice, sautéed corn, chopped chicken, freshly chopped cilantro, and the juice of one lime for a fresh, zesty flavor.
- Assemble the bowls: Divide the mixture evenly into serving bowls. Top each bowl with slices of creamy avocado and a generous sprinkle of crumbled cotija or feta cheese to finish the dish.
Notes
- Using jasmine or basmati rice adds fragrance and slightly different textures; choose based on preference.
- Cotija cheese offers a salty contrast, but feta is a good alternative if cotija is not available.
- To add extra heat, consider a dash of hot sauce or sliced jalapeños.
- Leftover rice and chicken can be stored separately in the fridge for up to 3 days.
- For a gluten-free version, ensure all seasonings and cheese are gluten-free certified.
Keywords: street corn chicken rice bowl, chicken rice bowl, sautéed corn, Mexican-inspired bowl, easy weeknight dinner
