Street Corn Chicken Rice Bowl
A flavorful bowl combining grilled chicken, vibrant vegetables, and a zesty corn mix, inspired by street food.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup cooked rice
- 1 cup grilled chicken, sliced
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Optional: cheese, hot sauce, or dressing of choice
Instructions
- Cook the rice according to package instructions. Once it’s fluffy and ready, set it aside to cool slightly.
- Prepare the chicken by grilling or pan-cooking until it’s fully cooked and golden brown. Let it rest and then slice it into bite-sized pieces.
- Combine the corn, halved cherry tomatoes, diced avocado, diced red onion, and chopped cilantro in a bowl.
- Add the juice of one lime over the corn mixture and season with salt and pepper to taste. Toss gently.
- Assemble your bowl by placing a base of rice. This will be the heart of your dish.
- Layer the sliced chicken atop the rice.
- Spoon the corn and veggie mixture over the chicken and rice.
- Add any extra toppings like cheese or hot sauce. Serve immediately.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Consider storing components separately for best freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 85mg