Street Corn Chicken Rice Bowls: Easy and Flavorful Delight
A delicious and easy recipe for Street Corn Chicken Rice Bowls that is perfect for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 1 cup corn, grilled or canned
- 1 avocado, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup cilantro, chopped
- 2 limes, juiced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large pan, heat the olive oil over medium heat. Add the diced chicken and season with chili powder, garlic powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 7-10 minutes.
- While the chicken is cooking, prepare the corn by grilling or heating until warm.
- In a large bowl, combine the cooked rice, chicken, corn, avocado, feta cheese, and cilantro.
- Drizzle the lime juice over the bowl and toss everything together until well mixed.
- Serve warm, garnished with additional cilantro if desired.
Notes
- For extra flavor, marinate the chicken in lime juice and spices for 30 minutes before cooking.
- Add jalapeños for a spicy kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg