Go Back
–+ servings
Delicious Street Corn Chicken Rice Bowl with grilled chicken and vibrant toppings

Street Corn Chicken Rice Bowl

A vibrant and satisfying bowl of warm rice topped with charred corn, juicy grilled chicken, fresh tomatoes, and avocado, all enhanced with lime and cilantro.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 cups cooked rice (white, jasmine, or brown; warm or room temperature) Use warm rice for better flavor absorption.
  • 1 cup grilled chicken, diced Leftovers or store-bought rotisserie work great.
  • 1 cup corn Fresh kernels or canned; char on a skillet for more flavor.
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1 avocado, diced
  • 1/4 cup cilantro, chopped
  • 1 Juice of 1 lime (about 1 to 2 tablespoons)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup cheese, optional (crumbled cotija, feta, or grated cheddar) Leave out for dairy-free bowl.

Method
 

Preparation
  1. Dice the chicken, halve the cherry tomatoes, finely dice the red onion, chop the cilantro, and cube the avocado.
  2. If you want more flavor, heat a skillet over medium-high and char the corn for 4 to 6 minutes until spots are browned. Let it cool slightly.
Assembly
  1. Place the cooked rice in a large bowl to form the base. Spread it so the other ingredients sit on top.
  2. Add the diced chicken, charred or plain corn, halved tomatoes, diced red onion, and chopped cilantro on top of the rice.
  3. Squeeze the lime juice evenly across the bowl. Sprinkle with salt and freshly ground black pepper. Taste and adjust seasoning.
  4. Gently fold the ingredients together with a large spoon or spatula. Toss just enough to coat the rice and toppings without mashing the avocado.
  5. Divide into bowls, top with the diced avocado, and sprinkle with the optional cheese. Serve immediately.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 500mgFiber: 6gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep avocado separate to avoid browning. Reheat gently in the microwave or skillet. Freezing is not ideal due to texture loss of avocado and tomatoes.

Tried this recipe?

Let us know how it was!