Street Corn Chicken Rice Bowl
A vibrant and delicious meal that wraps sweet corn, tender chicken, and creamy avocado on a fluffy bed of rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked rice
- 1 cup cooked shredded chicken
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Olive oil
- Salt and pepper to taste
Instructions
- Sauté the vegetables: In a skillet, heat a drizzle of olive oil over medium heat. Add the corn and diced red bell pepper, cooking until they are tender and aromatic, about 5-7 minutes.
- Mix the base: In a large bowl, combine the cooked rice and shredded chicken with the sautéed corn and bell pepper. Next, add the zingy lime juice.
- Season to perfection: Season the mixture with salt and pepper to taste.
- Garnish and serve: Serve up the mixture in bowls, topped with slices of creamy avocado, crumbled feta cheese, and a sprinkle of fresh chopped cilantro.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 50mg
Find it online: https://pinrecipezbylinaa.com/street-corn-chicken-rice-bowl/