Street Corn Chicken Rice Bowl

A quick and satisfying weeknight dinner featuring juicy shredded chicken, sweet corn, and creamy avocado over rice, perfect for meal prep or lunches.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course, Meal Prep

Cuisine: Mexican, Tex-Mex

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

Base Ingredients

2 cups cooked rice (white, brown, or cauliflower rice) Use cauliflower rice for fewer carbs.
1 pound chicken breast, cooked and shredded Rotisserie chicken works great.
1 cup sweet corn (fresh, or frozen and thawed, or canned) Drain well if using canned corn.
1 red bell pepper 1 red bell pepper, diced
1/2 cup black beans, drained and rinsed

Toppings

1 avocado 1 avocado, sliced Optional: mash half into the rice before assembling for extra creaminess.
1/4 cup cilantro, chopped
2 tablespoons lime juice About 1 lime.
1 teaspoon chili powder
Salt and pepper to taste

Optional Toppings

Shredded cheese
Sour cream
Salsa

Method

Preparation

Warm the cooked rice and chicken if they are refrigerated. Fluff the rice with a fork.
In a large bowl, combine the rice, shredded chicken, sweet corn, diced red bell pepper, and black beans.
Drizzle the mixture with lime juice and sprinkle the chili powder over the top. Season with salt and pepper to taste.
Toss everything gently but thoroughly so the lime and spices coat each bite.
Divide the mixture into bowls and top with sliced avocado and chopped cilantro. Add any optional toppings.
Serve immediately and enjoy.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 12gSaturated Fat: 2gSodium: 600mgFiber: 8gSugar: 5g

Notes

Store leftovers in an airtight container for up to 3 to 4 days. For freezing, omit avocado and sour cream; freeze mixture for up to 3 months. Thaw overnight and reheat thoroughly before serving.

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