Street Corn Chicken Rice Bowl
A quick and healthy dinner option combining savory chicken, sweet corn, and fresh vegetables, topped with lime juice and cilantro.
Ingredients
For the Chicken
- 2 pieces chicken breasts Boneless, skinless
- 1 teaspoon chili powder For seasoning
- Salt and pepper to taste
- 1 tablespoon Olive oil For cooking
For the Rice Bowl
- 1 cup cooked rice Use brown rice for more fiber
- 1 cup corn (fresh, frozen, or canned)
- 1 piece red bell pepper, diced
- 1 piece avocado, diced Add just before serving to prevent browning
- 1 cup cilantro, chopped
- 1 tablespoon Lime juice (from 1 lime) Freshly squeezed
Instructions
Cooking the Chicken
- Heat olive oil in a skillet over medium heat.
- Season the chicken breasts with chili powder, salt, and pepper.
- Cook the chicken for 5-7 minutes on each side until cooked through.
- Remove from heat and let rest before slicing.
Preparing the Rice Bowl
- In the same skillet, add corn and diced bell pepper. Cook until the corn is heated through and the peppers are tender.
- In a large bowl, combine the cooked rice, corn mixture, diced avocado, and chopped cilantro.
- Drizzle lime juice over the mixture and toss to combine.
Serving
- Serve the rice mixture in bowls topped with sliced chicken and additional cilantro if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze chicken and rice mixture (without avocado) for longer storage.