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Street Corn Chicken Rice Bowl

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A vibrant and customizable bowl that combines cooked brown rice, shredded chicken, fresh corn, and colorful vegetables, topped with avocado and Cotija cheese.

Ingredients

Scale
  • 2 cups cooked brown rice
  • 1 lb cooked chicken, shredded
  • 1 cup corn kernels (fresh or canned)
  • 1 red bell pepper, diced
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 1 avocado, sliced
  • 1 lime, juiced
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Cotija cheese for topping (optional)

Instructions

  1. Combine the Base Ingredients: In a large bowl, combine the cooked brown rice, shredded chicken, corn, red bell pepper, red onion, and cilantro.
  2. Add Citrus and Seasonings: Squeeze lime juice over the mixture and sprinkle with chili powder, salt, and pepper.
  3. Toss Together: Gently toss everything together until well mixed, ensuring a beautiful blend of all flavors.
  4. Serve with Style: Serve in bowls topped with sliced avocado and a sprinkle of Cotija cheese if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, ideally keeping the rice and toppings separate.

Nutrition

Find it online: https://thestationrecipes.com/street-corn-chicken-rice-bowl/

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