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Street corn chicken rice bowl with charred corn, juicy chicken breast, diced avocado, Cotija cheese, and fresh cilantro over brown rice

Street Corn Chicken Rice Bowl

A quick and nutritious Mexican-inspired rice bowl with sauteed chicken breast, charred corn, creamy avocado, and salty Cotija cheese over warm brown rice. Gluten-free and ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless chicken breast cut into bite-sized pieces
  • 2 tbsp olive oil
  • 2 cups corn kernels fresh or frozen
  • 1 red bell pepper diced
  • 1/2 red onion finely chopped
  • 1 tsp salt to taste
  • 1/2 tsp ground black pepper to taste
  • 2 cups cooked brown rice warm
  • 1 avocado diced
  • 1/4 cup Cotija cheese crumbled
  • 1/4 cup fresh cilantro leaves chopped
  • 1 lime juiced

Equipment

  • Large 12-inch skillet
  • Medium pot
  • Cutting board and chef's knife
  • Measuring spoons
  • Citrus juicer

Method
 

  1. Dice the red bell pepper, chop the red onion and cilantro, dice the avocado, and juice the lime before turning on the heat. Keep cooked brown rice warm and covered.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken pieces in a single layer. Season with salt and pepper. Sear for 8 to 10 minutes, stirring occasionally, until golden brown and cooked through to 165 degrees F. Cook in batches if needed. Remove and set aside.
  3. In the same skillet without wiping it out, add red onion and bell pepper. Cook for about 5 minutes until softened. Add corn kernels and cook for another 3 minutes until lightly charred.
  4. Divide warm brown rice among 4 bowls. Top with cooked chicken and warm vegetable mixture. Add diced avocado, crumbled Cotija, fresh cilantro, and a generous squeeze of fresh lime juice. Serve immediately.

Notes

Do not overcrowd the pan when searing chicken. Cook in batches if needed for proper browning. Pull chicken at 160 degrees F and let carryover heat bring it to 165 degrees F. Store avocado separately when meal prepping to prevent browning. Leftovers keep up to 3 days refrigerated and can be enjoyed cold as a salad.