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Street Corn Chicken Rice Bowl

A vibrant and flavor-packed bowl that combines tender chicken, street corn, and fluffy rice, perfect for weeknight dinners or impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked brown rice (for a nuttier flavor)
  • 1 lb boneless, skinless chicken thighs (juicier than breasts)
  • 1 cup corn kernels (fresh or frozen)
  • 1 piece red bell pepper (diced)
  • 1 piece avocado (sliced)
  • 1/4 cup fresh cilantro (chopped)
  • 1 piece lime (juiced)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • to taste Salt and pepper
  • 1 piece jalapeño (finely chopped, optional for a spicy kick)

Method
 

Preparation
  1. Start by cooking the brown rice according to package instructions. Fluff after cooking, and set aside.
Seasoning
  1. In a bowl, mix the smoked paprika, garlic powder, salt, and pepper. Rub the spice mix onto the chicken thighs.
Cooking Chicken
  1. In a skillet over medium heat, add a dash of oil and cook the seasoned chicken thighs for about 6-7 minutes on each side or until golden brown and fully cooked (165°F internal temperature).
  2. If the chicken sticks to the skillet, let it cook a little longer to release more easily.
Adding Vegetables
  1. For the last 5 minutes of cooking the chicken, toss in corn and diced red bell pepper into the skillet.
Serving
  1. Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
  2. In a large bowl, combine the rice, chicken, corn, pepper, avocado, and cilantro. Squeeze lime juice over the top.

Notes

Consider using pre-cooked rotisserie chicken and frozen corn to save time. For alternatives, use cauliflower rice for a low-carb option or grilled tofu for a vegan twist.