Description
Capture summer flavors with this vibrant and easy-to-make Street Corn Chicken Rice Bowl, perfect for busy weeknights.
Ingredients
Scale
- 1 cup rice
- 2 grilled chicken breasts, sliced
- 1 cup sweet corn (canned or fresh)
- 1 bell pepper, diced
- 1 avocado, sliced
- 1 lime, juiced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by cooking the rice according to the package instructions. This usually takes about 15-20 minutes.
- In a skillet, heat olive oil over medium heat.
- Add the sliced grilled chicken, corn, diced bell pepper, smoked paprika, salt, and pepper. Cook everything until it’s heated through, usually around 5 minutes.
- Now it’s time to assemble your bowl! Start with a layer of rice, then add the chicken and corn mixture. Top it off with avocado slices and a squeeze of fresh lime juice.
- Don’t forget to garnish with fresh cilantro for that pop of color and flavor!
- Serve immediately and enjoy this delightful meal!
Notes
Store leftovers in the fridge for up to 3 days. For longer storage, freeze the chicken and rice mixture for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: street corn, chicken bowl, rice bowl, quick meal, summer flavors