Street Corn Chicken Rice Bowl

A deliciously zesty one-pan meal combining grilled corn, succulent chicken, and fresh avocado, perfect for a quick dinner with easy cleanup.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Fusion, Mexican

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked rice Use white or brown rice as preferred.
1 lb grilled chicken breast, sliced You can use leftover grilled chicken or rotisserie chicken.
1 cup grilled corn kernels Make sure the corn is grilled for best flavor.
1 each avocado, diced Add just before serving to keep it fresh.

Dressing

1/4 cup lime juice Fresh lime juice is preferred for flavor.
2 tablespoons olive oil Extra virgin olive oil is recommended.
to taste Salt and pepper Adjust seasoning to your preference.

Garnish

to taste Fresh cilantro Add as a garnish before serving.

Method

Preparation

In a large bowl, combine the cooked rice and grilled chicken slices.
Toss in the grilled corn and diced avocado for some color and freshness.
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
Drizzle this zesty dressing over your rice bowl. Gently toss to help all those flavors mingle.
Garnish with fresh cilantro before diving in!

Notes

This dish is perfect for a family-friendly meal that even picky eaters will love. It can be stored in the fridge for up to 3 days or frozen for about a month. Reheat in the microwave or on the stove.