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In recent years, rice bowls have surged in popularity, becoming a staple in contemporary dining. The appeal of these vibrant, customizable dishes lies in their ability to blend various flavors, textures, and ingredients into a single, satisfying meal. Among the myriad of rice bowl options available, the Street Corn Chicken Rice Bowl stands out as a delightful fusion of Mexican-inspired street corn and comforting chicken over a bed of rice. This dish not only tantalizes the taste buds but also provides a nourishing balance of protein, carbohydrates, and fresh produce, making it an excellent choice for lunch or dinner.

Street Corn Chicken Rice Bowl

Elevate your dinner game with this vibrant Street Corn Chicken Rice Bowl! Packed with fluffy rice, juicy shredded chicken, and sautéed corn, it's layered with fresh veggies like red bell pepper and avocado, topped off with crumbled feta and a zesty lime mayonnaise sauce. Perfect for meal prep or a quick family dinner, this delicious bowl brings together bold flavors and easy prep. Serve with lime wedges for an extra kick! Enjoy this tasty and satisfying dish tonight!
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Ingredients
  

1 cup uncooked white or brown rice

2 cups water or chicken broth

2 cups cooked chicken, shredded (can use rotisserie chicken)

2 cups corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1/2 cup red onion, diced

1 avocado, diced

1/2 cup feta cheese, crumbled

1/4 cup mayonnaise

1 tablespoon lime juice

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Cook the Rice: In a medium saucepan, combine the rice and water (or chicken broth). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes (or according to package instructions) until the rice is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

    Prepare the Corn: In a skillet over medium-high heat, add a splash of oil. Once hot, add the corn kernels. Sauté for about 5-7 minutes until the corn is slightly charred and golden. Season with salt, pepper, chili powder, garlic powder, and smoked paprika. Stir well and remove from heat.

      Mix the Sauce: In a small bowl, combine the mayonnaise and lime juice. Mix well and set aside.

        Assemble the Bowl: In serving bowls, start with a base of rice. Layer the shredded chicken on top, followed by the sautéed corn, diced red bell pepper, and red onion.

          Add Toppings: Sprinkle the crumbled feta cheese and diced avocado over each bowl. Drizzle the lime mayonnaise sauce over the top, and garnish with fresh cilantro.

            Serve: Serve the Street Corn Chicken Rice Bowls with lime wedges on the side for an extra burst of flavor.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4