Street Corn Chicken Rice Bowls (Printable Version)
# What You'll Need:
→ For the Chicken
01 -
1 lb boneless, skinless chicken breasts
→ For the Chicken Marinade
02 -
2 tbsp lime juice
03 -
1/2 tsp salt
04 -
1/2 tsp black pepper
05 -
1 tsp garlic powder
06 -
1 tsp paprika
07 -
1/2 tsp cumin
→ For the Corn
08 -
2 cups sweet corn kernels (fresh or frozen)
09 -
1 tbsp butter or oil
10 -
1/4 tsp salt
11 -
1/4 tsp black pepper
→ For the Rice
12 -
1 cup uncooked rice (yields 2 cups cooked)
13 -
2 cups water
14 -
1/2 tsp salt
→ For Assembly
15 -
1/4 cup fresh cilantro, chopped
16 -
1 ripe avocado, sliced or diced
17 -
Juice of 1 lime
# Step-by-Step Directions:
01 -
Combine chicken with lime juice, salt, pepper, garlic powder, paprika, and cumin. Allow to marinate for 30 minutes. Cook in a grill pan or skillet over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Let rest before slicing.
02 -
If using fresh corn, steam for 5 minutes and cut kernels off the cob. Heat butter or oil in a skillet over medium heat. Add corn, season with salt and pepper, and sauté for 5-6 minutes until slightly charred, stirring occasionally.
03 -
Rinse uncooked rice under cold water. Add to a pot with water and salt. Bring to a boil, then cover and simmer for 18-20 minutes (white rice) or 35-40 minutes (brown rice). Remove from heat and fluff with a fork.
04 -
Layer fluffy rice as the base. Top with sliced grilled chicken and sautéed sweet corn. Sprinkle with fresh cilantro. Arrange avocado slices around the edges and finish with a squeeze of lime juice.
# Helpful Notes:
01 -
Keep ingredients separate in the bowl for a customizable experience
02 -
Serve with lime wedges for extra zing and crushed tortilla chips for added crunch
03 -
For variation, try grilled shrimp or pulled pork instead of chicken
04 -
Add black or pinto beans for extra protein and fiber
05 -
For a lighter option, substitute cauliflower rice or quinoa for regular rice