Street Corn Chicken Rice Bowl (Print-Friendly Format)
Tender chicken, smoky corn, and avocado meld with cilantro-lime rice for a satisfying high-protein bowl.
# Ingredients You’ll Need:
→ Protein
01 -
450 grams boneless, skinless chicken breast
→ Grains
02 -
200 grams jasmine or basmati rice
→ Vegetables
03 -
160 grams fresh or frozen corn kernels
04 -
1 large avocado, sliced
→ Herbs and Seasonings
05 -
15 grams fresh cilantro, chopped
06 -
1 lime, juiced
07 -
5 grams chili powder
08 -
Salt and black pepper, to taste
→ Dairy
09 -
60 grams cotija or feta cheese, crumbled
→ Other
10 -
10 millilitres olive oil
# How to Make It:
01 -
Cook the jasmine or basmati rice according to package instructions using a rice cooker or a pot. Keep warm once finished.
02 -
Pat chicken breasts dry and season evenly with salt, black pepper, and chili powder on both sides.
03 -
Heat a large skillet over medium heat and add olive oil. Place chicken breasts in the skillet and cook for 5–7 minutes per side until fully cooked and internal temperature reaches 74°C.
04 -
Transfer cooked chicken to a plate and let rest for several minutes. Chop into bite-sized pieces.
05 -
In the same skillet, add corn and sauté over medium-high heat for 3–5 minutes until lightly browned and aromatic.
06 -
In a large bowl, mix warm rice, sautéed corn, chopped chicken, cilantro, and lime juice. Gently toss to combine.
07 -
Divide the mixture into serving bowls. Top each portion with sliced avocado and a generous sprinkling of crumbled cotija or feta cheese.
# Extra Tips:
01 -
Use a meat thermometer to confirm chicken reaches an internal temperature of 74°C for food safety.
02 -
Fresh lime juice delivers optimal flavor compared to bottled alternatives.
03 -
For meal prep, store avocado separately to prevent browning and maintain texture.
04 -
To accommodate dietary needs, substitute chicken with turkey or tofu as protein alternatives.