Go Back
Are you in search of a delicious, nutritious, and easy-to-make meal that can please everyone at the dinner table? Look no further than the Easy Street Corn Chicken Rice Bowl. This vibrant dish combines tender chicken, sweet corn, and fresh vegetables atop a bed of fluffy brown rice, creating a satisfying meal that’s packed with flavor and nutrients. The Easy Street Corn Chicken Rice Bowl is not only appealing to the eyes with its colorful ingredients, but it is also versatile enough to cater to various dietary preferences and occasions.

Easy Street Corn Chicken Rice Bowl Recipe with Minimal Ingredients

Looking for a delicious and simple dinner option? Try this Easy Street Corn Chicken Rice Bowl! With tender chicken seasoned to perfection, sweet corn, and fresh cherry tomatoes, this dish is packed with flavor and nutrition. Serve it over fluffy brown rice and top with creamy avocado and a sprinkle of cilantro. It's quick to make and perfect for busy weeknights. Plus, don't forget the lime wedges for a zesty kick! Enjoy a wholesome meal in no time!
Print Recipe Pin Recipe

Ingredients
  

1 cup brown rice

1 lb boneless, skinless chicken breast, diced

1 cup frozen corn

1 cup cherry tomatoes, halved

1 avocado, diced

1 tsp chili powder

1 tsp garlic powder

Salt and pepper to taste

2 tbsp olive oil

Fresh cilantro, for garnish (optional)

Lime wedges, for serving

Instructions
 

Cook the Rice: In a medium pot, bring 2 cups of water to a boil. Add the brown rice, reduce heat to low, cover, and simmer for about 45 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for another 10 minutes, then fluff with a fork.

    Sauté the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced chicken breasts, seasoning with chili powder, garlic powder, salt, and pepper. Cook for about 5-7 minutes until the chicken is cooked through and no longer pink.

      Add Corn and Tomatoes: Stir in the frozen corn and halved cherry tomatoes into the skillet with the chicken. Cook for an additional 3-4 minutes until the corn is heated through and the tomatoes are slightly softened.

        Assemble the Bowl: In serving bowls, layer the brown rice at the bottom. Top with the chicken and corn mixture. Add the diced avocado on top.

          Garnish and Serve: Sprinkle fresh cilantro over the bowls, if desired, and serve with lime wedges for squeezing over the top for an extra burst of flavor.

            Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4