Healthy and Delicious Street Corn Chicken Rice Bowl
A creamy, flavorful, and juicy chicken rice bowl inspired by street corn, packed with fresh veggies and zesty lime.
Servings: 4 servings
Calories: 430kcal
Equipment
- Skillet
- Serving Bowls
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 2 cups cooked rice (brown or white works well)
- 1 cup corn (fresh or canned)
- 1 red bell pepper, diced
- 1/2 cup chopped cilantro
- 1 avocado, diced
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large skillet over medium heat, add a drizzle of olive oil. Add the diced chicken, season with salt and pepper, and cook for 6–8 minutes until fully cooked.
- Add the red bell pepper and corn to the skillet and cook for 3–4 minutes, stirring occasionally.
- Stir in the chili powder and lime juice, cooking for another minute to combine flavors.
- In serving bowls, layer cooked rice as the base.
- Spoon the chicken and corn mixture over the rice.
- Top with diced avocado and chopped cilantro. Serve immediately and enjoy!
Notes
Substitute chicken with shrimp, tofu, or beans for variation. Add jalapeños for extra heat. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 1 month.
Nutrition
Calories: 430kcal | Fat: 18g