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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl is a vibrant dish that combines succulent grilled chicken with sweet corn, creamy avocado, and zesty lime. This easy-to-make bowl bursts with fresh flavors, making it perfect for weeknight dinners or casual gatherings. With its colorful presentation and satisfying ingredients, it’s sure to impress your family and friends while bringing a taste of summer to any occasion.

  • Total Time: 50 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 cups fresh corn (cut from about 2 ears)
  • 1 ripe avocado (sliced)
  • 2 tbsp freshly squeezed lime juice
  • ¼ cup chopped fresh cilantro
  • 1 jalapeño pepper (sliced, adjust for heat preference)
  • 1 cup white or brown rice (uncooked)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp garlic powder

Instructions

  1. Marinate chicken in olive oil, salt, pepper, and garlic powder for at least 30 minutes.
  2. Cook rice according to package instructions; fluff when done.
  3. Heat grill pan over medium-high heat, add marinated chicken and cook for 6-7 minutes per side until golden brown and cooked through.
  4. Grill or sauté corn until slightly charred.
  5. Slice cooked chicken and assemble bowls by layering rice, chicken, corn, avocado, jalapeños, cilantro, and lime juice.
  • Author: Larissa W.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl (approximately 400g)
  • Calories: 550
  • Sugar: 4g
  • Sodium: 320mg
  • Fat: 24g
  • Saturated Fat: 3g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 6g
  • Protein: 36g
  • Cholesterol: 85mg

Keywords: For a vegetarian option, substitute chicken with tofu or grilled vegetables. Add extra lime juice or your favorite hot sauce for an added kick. Store leftovers in an airtight container for up to three days; reheat gently.