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Street Corn Chicken Rice Bowl

Juicy grilled chicken marinated in lime and spices, layered over fluffy jasmine rice with caramelized corn, creamy avocado, and fresh cilantro. A bold and satisfying weeknight bowl ready in 60 minutes.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 boneless skinless chicken breasts
  • 2 cups jasmine rice rinsed until water runs clear
  • 2 cups fresh corn kernels frozen works fine off-season
  • 2 ripe avocados diced
  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt and pepper to taste
  • 0.25 cup fresh cilantro chopped
  • 0.5 cup sour cream or Greek yogurt for serving

Equipment

  • Grill or grill pan
  • Medium skillet
  • Medium saucepan
  • Medium mixing bowl
  • Cutting board

Method
 

  1. In a medium bowl, combine lime juice, cumin, chili powder, salt, and pepper. Add chicken breasts and toss to coat. Cover and marinate for at least 30 minutes at room temperature or up to 4 hours in the fridge.
  2. Rinse jasmine rice under cold water until the water runs clear. Cook according to package instructions, about 18 minutes in simmering water. Fluff with a fork and keep covered.
  3. Heat olive oil in a skillet over medium heat. Add corn kernels in a single layer. Let sit undisturbed for 2 to 3 minutes to develop color, then stir and continue cooking for a total of 5 to 7 minutes until golden and caramelized.
  4. Heat a grill or grill pan over medium-high heat. Cook the marinated chicken for 6 to 7 minutes per side until internal temperature reaches 165 degrees F. Let rest 5 minutes before slicing.
  5. Layer rice at the bottom of each bowl. Top with sliced chicken, caramelized corn, and diced avocado. Squeeze fresh lime juice over the top, then garnish with cilantro and a dollop of sour cream or Greek yogurt. Serve immediately.

Notes

Store components separately in the fridge for up to 3 days. Add lime juice to diced avocado before storing to prevent browning. Reheat rice and chicken together with a splash of water. Great for weekly meal prep.