Description
Indulge in a vibrant and flavorful Street Corn Chicken Rice Bowl that combines grilled corn, succulent chicken, and fresh toppings on a bed of fluffy rice. Perfect for any occasion, this dish will bring a fiesta to your table!
Ingredients
Scale
- 2 cups of cooked rice (white or brown)
- 2 grilled chicken breasts, sliced
- 2 ears of corn, husked and grilled
- 1 red onion, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- 1/2 cup crumbled queso fresco
Instructions
- Grill the corn on medium-high heat for 10-12 minutes until charred and tender.
- Season the sliced chicken breasts with salt and pepper, then assemble a bowl with rice and top it with sliced chicken.
- Add grilled corn kernels, diced avocado, chopped cilantro, and diced red onion on top.
- Drizzle lime juice and sprinkle crumbled queso fresco to finish and serve the bowl.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat with a sprinkle of water to keep the rice moist.
- For extra kick, serve with lime wedges and hot sauce.
- Vegetarian option: Substitute chicken with grilled shrimp, tofu, or plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg