Go Back

Street Corn Chicken Rice Bowl

A quick and hearty bowl featuring juicy grilled chicken, spiced corn, and warm rice, all tied together with fresh lime.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Use any type of cooked rice that holds together well.
  • 1 pound chicken breast, grilled and sliced Rotisserie chicken can also be used.
  • 1 cup street corn (fresh or canned) Frozen corn can be substituted; thaw before use.
Spices and Oil
  • 1 tablespoon olive oil For cooking the chicken and corn.
  • 1 tablespoon chili powder Adjust amount for spice level preference.
  • 1 teaspoon cumin
  • to taste Salt and pepper For seasoning.
Toppings
  • to taste Chopped cilantro For garnish.
  • 2 wedge Lime For serving.

Method
 

Cooking
  1. In a skillet, heat olive oil over medium heat. Add the grilled chicken and cook for a few minutes until warmed through.
  2. Stir in the street corn, chili powder, cumin, salt, and pepper. Cook for another 3-5 minutes until the corn is heated and the spices are fragrant.
Serving
  1. To serve, place the cooked rice in bowls, top with the chicken and corn mixture. Garnish with chopped cilantro and serve with lime wedges.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over low heat with a splash of water or microwave covered for 1-2 minutes, stirring once.