Description
A delicious and comforting street corn chicken rice bowl recipe.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup corn, fresh or frozen
- 1 red bell pepper, diced
- 1/2 cup cilantro, chopped
- 1 avocado, sliced
- 1 lime, juiced
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook rice according to package instructions.
- In a pan, cook diced chicken over medium heat until browned.
- Add corn and red bell pepper to the pan, cooking until soft.
- Stir in chili powder, salt, and pepper.
- In a bowl, combine cooked rice, chicken mixture, and cilantro.
- Top with avocado slices and a squeeze of lime juice.
Notes
- Substitute quinoa for rice for a gluten-free option.
- Use canned corn if fresh or frozen is unavailable.
- Adjust spices to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: street corn chicken rice bowl recipe