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30-Minute Street Corn Chicken Rice Bowl

30-Minute Street Corn Chicken Rice Bowl: Easy & Flavorful Delight

A quick and delicious street corn chicken rice bowl that can be made in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups cooked rice
  • 1 pound chicken breast, diced
  • 1 can corn, drained
  • 1 red bell pepper, diced
  • 1 avocado, sliced
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large skillet, heat some oil over medium heat.
  2. Add the diced chicken and season with chili powder, salt, and pepper. Cook until no longer pink.
  3. Stir in the corn and red bell pepper, cooking until heated through.
  4. Serve the chicken mixture over rice, topping with avocado slices and a squeeze of lime juice.
  5. Garnish with fresh cilantro before serving.

Notes

  • This dish is best served fresh but can be stored in the fridge for up to 3 days.
  • Author: Souzan
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 550
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 70g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 80mg

Keywords: 30-Minute Street Corn Chicken Rice Bowl, chicken rice bowl, quick meals, easy recipes