Description
A flavorful and nutritious Street Corn Chicken Rice Bowl that combines the deliciousness of charred corn with tender chicken, rice, and fresh toppings.
Ingredients
Scale
- 1 cup cooked rice (white or brown)
- 2 cups shredded cooked chicken (rotisserie or homemade)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the corn kernels and sauté for 5-7 minutes until they are lightly charred and golden brown.
- While the corn is cooking, in a large bowl, combine the cooked rice, shredded chicken, lime juice, chili powder, cumin, salt, and pepper. Mix well to ensure everything is evenly coated with the spices and lime juice.
- Once the corn is ready, add it to the rice and chicken mixture and fold in gently along with the chopped cilantro and diced avocado.
- Serve the mixture in bowls, topped with crumbled feta cheese and an extra squeeze of lime juice if desired.
Notes
- You can customize the toppings according to your preference, adding items like diced tomatoes or jalapeños.
- This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.
- For a spicier version, add more chili powder or sliced fresh jalapeños.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg