Street Corn Chicken Rice Bowl
A vibrant and flavorful rice bowl featuring tender chicken, sweet corn, and fresh vegetables that captures the essence of street food.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup corn (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1/2 cup onion, diced
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Olive oil for cooking
- Chili powder (optional)
Instructions
- Heat the pan: In a skillet, heat olive oil over medium heat. Add onions and red bell pepper, cooking until softened.
- Sauté the chicken: Add diced chicken, seasoning with salt, pepper, and optional chili powder. Cook until the chicken is browned and cooked through.
- Stir in the corn: Stir in the corn and cook for an additional 3-5 minutes.
- Assemble the rice bowl: Serve the chicken and corn mixture over cooked rice.
- Add the finishing touches: Top with sliced avocado, chopped cilantro, and a squeeze of lime juice.
Notes
For a lighter version, substitute quinoa for rice and feel free to adjust the vegetables according to your preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg