Street Corn Chicken Rice Bowl
A flavorful and colorful dish that combines tender chicken, crisp corn, and fresh toppings over rice, perfect for busy weeknights and packed with nutrition.
Ingredients
Main Ingredients
- 2 cups cooked rice Can use quinoa as a substitution.
- 1 cup cooked chicken, diced Any cooked protein can be used, such as shrimp or black beans.
- 1 cup corn kernels Fresh or canned.
- ½ cup cherry tomatoes, halved
- 1 avocado, diced Keep texture intact while mixing.
- ¼ cup cilantro, chopped
- 1 unit lime, juiced Use fresh lime for best flavor.
- Salt and pepper to taste
- 2 tablespoons olive oil
Optional Toppings
- cheese To taste.
- jalapeños To taste.
- sour cream To taste.
Instructions
Preparation
- In a large bowl, combine the cooked rice and diced chicken.
- Add corn, cherry tomatoes, diced avocado, and chopped cilantro.
- Drizzle with olive oil and squeeze in the lime juice.
- Season generously with salt and pepper.
- Gently toss everything together until well combined.
Serving
- Serve warm or at room temperature with optional toppings.
Notes
Keep chicken cooked properly to remain juicy. Avoid over-mashing the avocado. Store leftovers in an airtight container for up to 3 days; reheat gently.
