Street Corn Chicken and Rice Bowl
A vibrant and satisfying bowl featuring street corn flavors with shredded chicken and rice, perfect for quick dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 cup cooked chicken, shredded (rotisserie chicken is a great shortcut)
- 1 cup corn (fresh kernels, frozen and thawed, or canned—drained)
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup cilantro, chopped
- 1 lime, juiced (plus extra wedges for serving)
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup feta cheese (optional; cotija is an authentic swap)
Instructions
- Put the cooked rice and shredded chicken into a large mixing bowl. Toss gently so the chicken spreads evenly.
- Add the corn, diced red onion, and diced red bell pepper to the bowl. Stir briefly to combine the vegetables with the rice and chicken.
- Squeeze the lime juice over the mixture. Sprinkle the chili powder, a pinch of salt, and a few grinds of black pepper on top.
- Mix everything until well combined, making sure the lime and spices coat the rice and chicken. Taste and adjust seasoning—add more lime or salt if needed.
- Serve the bowl topped with chopped cilantro and feta cheese, if using. Garnish with extra lime wedges.
Notes
For a dairy-free option, skip the feta and add diced avocado for creaminess. Store leftovers in an airtight container for up to 3–4 days.
Find it online: https://www.wholesomeeasy.com/street-corn-chicken-bowl/