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Street Corn Chicken Rice Bowl with grilled chicken, corn, and rice in a bowl

Street Corn Chicken Rice Bowl

A vibrant and comforting bowl combining grilled chicken, sautéed corn, and fresh avocado over a bed of jasmine rice, perfect for a summer meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 650
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces boneless, skinless chicken breasts
  • 2 tablespoons fresh lime juice
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • to taste Salt and pepper
  • 2 tablespoons olive oil
Vegetables and Base
  • 1 cup jasmine rice Rinse before cooking.
  • 1 cup fresh sweet corn (or frozen) Sauté until golden.
  • 2 ripe avocados, diced
  • 1/2 cup chopped cilantro (optional)
Toppings
  • 1/2 cup sour cream or Greek yogurt (optional)

Method
 

Marination
  1. Marinate the chicken in a mixture of lime juice, cumin, chili powder, salt, and pepper for at least 30 minutes.
Rice Cooking
  1. Rinse the jasmine rice under cold water and cook according to package instructions (about 18 minutes).
Sautéing Corn
  1. In a skillet over medium heat, warm olive oil and sauté the corn until golden (about 5-7 minutes).
Grilling Chicken
  1. Grill the marinated chicken on medium-high heat for about 6-7 minutes per side until fully cooked (165°F).
Assembly
  1. Assemble bowls with a base of rice topped with sliced chicken, sautéed corn, diced avocado, and a squeeze of lime.
Garnishing
  1. Garnish with cilantro and serve warm.

Notes

This bowl is forgiving with burnt edges and celebrates leftovers. If desired, try pairing with a flavorful pan sauce for extra richness.