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Street Corn Chicken Rice Bowl

A flavorful and colorful dish that combines tender chicken, crisp corn, and fresh toppings over rice, perfect for busy weeknights and packed with nutrition.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Can use quinoa as a substitution.
  • 1 cup cooked chicken, diced Any cooked protein can be used, such as shrimp or black beans.
  • 1 cup corn kernels Fresh or canned.
  • 1/2 cup cherry tomatoes, halved
  • 1 avocado, diced Keep texture intact while mixing.
  • 1/4 cup cilantro, chopped
  • 1 unit lime, juiced Use fresh lime for best flavor.
  • Salt and pepper to taste
  • 2 tablespoons olive oil
Optional Toppings
  • cheese To taste.
  • jalapeños To taste.
  • sour cream To taste.

Method
 

Preparation
  1. In a large bowl, combine the cooked rice and diced chicken.
  2. Add corn, cherry tomatoes, diced avocado, and chopped cilantro.
  3. Drizzle with olive oil and squeeze in the lime juice.
  4. Season generously with salt and pepper.
  5. Gently toss everything together until well combined.
Serving
  1. Serve warm or at room temperature with optional toppings.

Notes

Keep chicken cooked properly to remain juicy. Avoid over-mashing the avocado. Store leftovers in an airtight container for up to 3 days; reheat gently.