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Street Corn Chicken Rice Bowl

This vibrant Street Corn Chicken Rice Bowl is a delightful blend of cooked rice, shredded chicken, corn, and fresh vegetables, topped with zesty lime juice for a refreshing weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice You can use white rice, brown rice, or quinoa.
  • 1 cup cooked chicken, shredded Rotisserie chicken works well.
  • 1 cup corn (fresh or canned) Fresh corn adds sweetness, but canned or frozen is convenient.
  • 1/2 cup diced red bell pepper For vibrant color and flavor.
  • 1/4 cup diced red onion
  • 1 avocado, diced Adds creaminess.
  • 1/2 cup cilantro, chopped Can be swapped with fresh parsley if desired.
  • 1 lime, juiced Zesty flavor component.
  • Salt and pepper to taste Adjust to your preference.
Optional Toppings
  • cheese Add flavor and richness.
  • sour cream For creaminess.
  • jalapeños For a spicy kick.

Method
 

Preparation
  1. In a large mixing bowl, combine the cooked rice and shredded chicken until well-mixed.
  2. Toss in the corn, diced red bell pepper, red onion, and chopped cilantro for vibrant color and crunch.
  3. Squeeze the lime juice generously over the mixture, and season with salt and pepper to your preference.
  4. Gently fold the ingredients together until everything is well combined, making sure not to mash the avocado.
  5. Serve in bowls, topped with diced avocado and your choice of optional toppings like cheese, jalapeños, or sour cream.

Notes

For best results, make sure not to overmix to keep avocado chunks intact. Allow the mixture to rest for about 10 minutes after combining to enhance the flavor.