Street Corn Chicken Rice Bowl
A vibrant and delicious bowl featuring fluffy rice, tender shredded chicken, crunchy corn, and creamy avocado, all brought together with zesty lime and chili powder.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup cooked rice
- 1 cup shredded chicken
- 1 cup corn (fresh or canned)
- 1/2 red onion, diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Combine the cooked rice and shredded chicken in a large mixing bowl.
- Sauté the corn and diced onion over medium heat until the corn is charred and the onion is translucent.
- Add the sautéed corn and onion to the bowl of rice and chicken.
- Mix in the diced avocado, chopped cilantro, lime juice, chili powder, salt, and pepper.
- Serve the mixture in bowls and enjoy fresh.
Notes
Use leftover cooked rice and rotisserie chicken to save time. For variations, consider adding beans for extra protein or swapping chicken for shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 10g
- Protein: 27g
- Cholesterol: 60mg
Find it online: https://thestationrecipes.com/street-corn-chicken-rice-bowl-2/