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Flavor-packed Street Corn Chicken Rice Bowl

This Flavor-packed Street Corn Chicken Rice Bowl combines juicy grilled chicken, sweet corn, zesty toppings, and fluffy rice for a delightful meal. It's a perfect blend of flavors that will have your taste buds dancing!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican-inspired
Servings 4 People
Calories 550 kcal

Equipment

  • 1 grill or grill pan
  • 1 large pot for cooking rice
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 serving bowls

Ingredients
  

  • 1 lb chicken breast
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 2 ears corn, husked and grilled
  • 1 small red onion, finely chopped
  • 1 medium red bell pepper, diced
  • 1 medium avocado, diced
  • ½ cup cotija cheese, crumbled
  • ¼ cup sour cream
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste none salt and pepper
  • for garnish none fresh cilantro

Instructions
 

  • Preheat the grill or grill pan over medium-high heat.
  • In a mixing bowl, combine the olive oil, chili powder, cumin, salt, and pepper. Add the chicken breasts and coat them evenly with the marinade. Let them marinate for about 10 minutes.
  • While the chicken is marinating, rinse the rice under cold water. In a pot, add the rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and cook for about 15-20 minutes, until rice is tender and liquid is absorbed. Fluff with a fork after cooking.
  • Grill the marinated chicken for 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F or 75°C). In the last few minutes, add the corn to the grill, turning occasionally until all sides are charred.
  • Once cooked, let the chicken rest for a few minutes before slicing it into strips.
  • Remove the corn from the grill and slice the kernels off the cob into a bowl.
  • In a serving bowl, start with a base of rice, then add sliced chicken, grilled corn, diced red onion, red bell pepper, and avocado. Drizzle with sour cream and lime juice. Sprinkle cotija cheese on top.
  • Garnish with fresh cilantro before serving.

Notes

You can customize this bowl with different vegetables or proteins based on your preferences.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
For a vegetarian version, substitute the chicken with black beans or roasted chickpeas.