Street Corn Chicken Rice Bowl
A vibrant rice bowl combining chili-spiced chicken, sweet corn, creamy avocado, and lime for an easy weeknight dinner or meal prep.
Ingredients
Main Ingredients
- 1 pound chicken breast, diced
- 1 cup sweet corn (fresh or canned) Drain if canned
- 1 cup cooked rice (white, brown or jasmine)
- 1 avocado diced
- 1 lime juiced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- to taste Salt and pepper
- to garnish Fresh cilantro
Instructions
Preparation
- Heat a large skillet over medium heat and add 2 tablespoons olive oil.
- Season the diced chicken with 1 teaspoon chili powder, salt, and pepper. Toss so every piece is coated.
Cooking
- Add the chicken to the hot skillet in a single layer. Cook, stirring occasionally, until browned and cooked through, about 5–7 minutes (internal temp 165°F / 74°C).
- Stir in the sweet corn and cook 2–3 more minutes until heated through and slightly toasted.
Assembly
- Spread 1 cup cooked rice into a serving bowl, top with the chicken and corn.
- Add diced avocado, drizzle with lime juice, and finish with chopped cilantro.
- Serve immediately.
Notes
For a milder, smokier flavor, swap chili powder for smoked paprika. Store leftovers in an airtight container for up to 3-4 days. To prevent avocado from browning, keep it separate until serving.