Transform your weeknight dinner with my Healthy Street Corn Chicken Rice Bowl – smoky seasoned chicken, tangy street corn, and creamy avocado over rice, ready in just 30 minutes!
- 1 lb boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Street Corn Mixture:
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise or Greek yogurt
- 1/2 teaspoon chili powder
- 1/2 teaspoon lime zest
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese (or feta)
- 2 tablespoons chopped fresh cilantro
For the Bowl:
- 2 cups cooked brown rice or white rice
- 1 avocado, sliced
- 1/4 cup diced red onion
- Fresh lime wedges for garnish
- Additional cilantro and cotija for topping (optional)
Instructions
- In a bowl, combine diced chicken with olive oil, paprika, cumin, garlic powder, salt, and pepper.
- Cook seasoned chicken in a skillet over medium-high heat for 5-6 minutes until cooked through.
- Mix corn with mayonnaise/yogurt, chili powder, lime zest, juice, cotija cheese, and cilantro.
- Assemble bowls with rice as the base, topped with chicken and corn mixture.
- Add sliced avocado, red onion, lime wedges, and additional toppings as desired.
- Serve immediately while chicken is warm and avocado is fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes