Street Corn Chicken Rice Bowl
A vibrant and hearty dish combining tender chicken, sweet corn, crisp bell peppers, and creamy avocado, perfect for summer meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 1 cup cooked rice
- 1 cup corn (fresh or canned)
- 1 cup cooked chicken, shredded
- 1/2 cup diced bell pepper
- 1/4 cup diced red onion
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- Lime wedges
- Salt and pepper to taste
- Optional: chili powder or paprika
Instructions
- Combine Chicken and Veggies: In a large skillet, combine the cooked chicken, corn, diced bell pepper, and red onion. Heat over medium until warmed through.
- Season the Mixture: Season with salt, pepper, and your choice of optional chili powder or paprika. This step brings the flavors together and adds a layer of warmth that elevates the dish.
- Serve the Chicken and Corn Mixture: Serve the chicken and corn mixture over cooked rice in bowls. This acts as a hearty base that supports all the delicious toppings.
- Add Toppings: Top with avocado slices and chopped cilantro. These fresh elements contribute a beautiful pop of color and flavor that enhances the dish.
- Finish with Lime: Squeeze fresh lime juice over the top before serving. This final touch adds brightness and tang that ties the whole meal together.
Notes
For quicker prep, use store-bought rotisserie chicken. Store leftovers in separate airtight containers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg
Find it online: https://cookingwithmayaa.com/street-corn-chicken-rice-bowl-4/