Street Corn Chicken Rice Bowl
A bright and comforting dish that balances smoky-charred corn, juicy grilled chicken, creamy avocado, and fluffy rice for a wholesome meal, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups cooked rice Use long-grain white rice, jasmine, or basmati.
- 1 lb grilled chicken, sliced Use leftover halal grilled chicken or rotisserie-style.
- 1 cup sweet corn Fresh, frozen (thaw), or canned (drain well) can be used.
- 1 avocado, diced Use ripe but firm avocados.
- ½ cup cherry tomatoes, halved Fresh cherry tomatoes add brightness.
- ¼ cup red onion, diced Provides a nice crunch and flavor.
- ¼ cup cilantro, chopped Adds freshness; can be modified to taste.
- 2 lime wedges For squeezing over the bowl.
- Salt and pepper to taste To season the ingredients.
- Olive oil or cooking spray For cooking the chicken and corn.
Instructions
Preparation
- Slice the grilled chicken into 1/4 to 1/2-inch strips or bite-sized pieces. Dice avocado, halve cherry tomatoes, and chop red onion and cilantro. Warm your cooked rice if it’s been refrigerated.
- In a skillet, heat olive oil over medium heat. Add the grilled chicken slices and cook until warmed through.
- Add sweet corn to the skillet and cook until slightly charred, about 3 to 5 minutes.
- In bowls, layer cooked rice, warm chicken and corn mixture, diced avocado, cherry tomatoes, red onion, and cilantro.
- Season with salt, pepper, and a squeeze of lime juice.
- Serve immediately and enjoy your flavorful bowl!
Notes
Store leftovers in separate airtight containers. Rice and chicken-corn mixture can last for 3-4 days in the fridge, and fresh avocado and tomatoes are best eaten the same day or within 24 hours once diced.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 8gSugar: 5g
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