Description
A vibrant and satisfying meal that captures the summery essence of street food with grilled chicken, sweet corn, and fresh toppings.
Ingredients
Scale
- 2 cups cooked rice
- 1 pound grilled chicken, diced
- 1 cup sweet corn, grilled or canned
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/2 cup crumbled cotija cheese
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook the rice by bringing 4 cups of water to a boil, adding the rice, reducing to a simmer, covering, and cooking for about 18-20 minutes.
- Grill the chicken seasoned with salt, pepper, and chili powder for about 6-7 minutes on each side until cooked through.
- Prep the corn by grilling fresh corn or draining canned corn.
- Sauté the bell pepper in olive oil over medium heat for about 3-4 minutes.
- Combine the cooked rice, diced chicken, sweet corn, and sautéed bell pepper in a bowl. Drizzle with lime juice, sprinkle with chili powder, salt, and pepper and toss to mix.
- Plate your bowl with a scoop of the mixture, topped with avocado and cotija cheese, and garnish with cilantro.
Notes
This dish is customizable—add jalapeños for spice or use grilled zucchini for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 85mg
Keywords: street corn, chicken rice bowl, Mexican cuisine, healthy recipe, summer meal