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Street Corn Chicken Rice Bowl

A vibrant and flavorful rice bowl packed with chicken, street corn, and fresh toppings, perfect for a quick family meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Rice Bowl
  • 2 cups cooked rice brown, white, or cauliflower rice works great!
  • 1 pound chicken breast cubed
  • 1 cup corn fresh, frozen, or canned; street corn style is preferred
  • 1 cup black beans rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 each avocado sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh cilantro chopped
  • 1 each lime juiced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
For Seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder

Method
 

Cooking
  1. In a large skillet, drizzle a bit of olive oil and heat it over medium-high heat.
  2. Toss in the cubed chicken and season with salt, pepper, chili powder, cumin, paprika, and garlic powder. Cook for about 5-7 minutes until golden brown and cooked through.
  3. Once the chicken is cooked, stir in the corn and black beans. Let everything mingle for about 3-4 minutes until heated through.
  4. Add the cherry tomatoes and lime juice, stirring gently.
  5. In serving bowls, create a bed of rice and ladle the chicken and corn mixture on top.
  6. Top with avocado slices, crumbled feta cheese, and fresh cilantro.
  7. Admire your creation before digging in.

Notes

Meal prep hack: Make double the amount of chicken and freeze half for quick meals later. Picky eater precaution: Leave out beans if necessary or use extra corn. Add hot sauce for extra kick.