Description
This vibrant rice bowl combines juicy, seasoned chicken with sweet corn, creamy avocado, and zesty lime over fluffy rice—bringing the bold flavors of Mexican street corn to a nutritious, satisfying meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup uncooked rice (white or brown)
- 1 can (15 oz) corn, drained (or 2 cups fresh corn)
- 1 avocado, diced
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Lime wedges (for garnish)
- Extra cilantro (for garnish)
Instructions
- Cook the rice according to package instructions and set aside.
- Season chicken with chili powder, cumin, salt, and pepper. In a large skillet, heat olive oil over medium heat and cook chicken for 6-7 minutes per side until golden and cooked through. Let rest before slicing.
- In the same skillet, sauté corn for 2-3 minutes until heated and slightly charred. Stir in lime juice.
- Assemble bowls with rice, sliced chicken, sautéed corn, and avocado.
- Top with crumbled feta and fresh cilantro. Serve with lime wedges. Enjoy!
Notes
Swap chicken for black beans or grilled vegetables for a vegetarian option. Add hot sauce or jalapeños for heat. Substitute rice with quinoa or cauliflower rice for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg