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–+ servings
Corn Chicken Rice Bowl

Savory Corn Chicken Rice Bowl for a Cozy Dinner Night

This Corn Chicken Rice Bowl is a delightful blend of marinated chicken, sweet corn, and creamy avocado over fluffy rice—perfect for a cozy dinner night.
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breasts Thighs can be used for a juicier alternative.
  • 2 tablespoons Lime Juice Enhances flavor; swap with lemon juice if needed.
  • 1 teaspoon Cumin Adds warmth and spice; can be omitted.
  • 1 teaspoon Chili Powder Brings a zesty kick; adjust to taste.
  • to taste Salt & Pepper Vital for seasoning; customize based on taste.
For the Rice Base
  • 1 cup Jasmine Rice Brown rice or quinoa are healthy substitutes.
  • 2 tablespoons Olive Oil Perfect for sautéing corn; butter can add flavor.
For the Veggies
  • 2 cups Fresh Corn Kernels Sweetness and texture; frozen corn can be an alternative.
  • 1 medium Avocado Brings creaminess; swap for diced cheese if desired.
  • to taste Cilantro Fresh herb garnish; optional.
For Toppings
  • to taste Sour Cream/Yogurt Optional; dairy-free alternatives work as well.

Equipment

  • Medium bowl
  • Medium-sized pot
  • Skillet
  • grill or grill pan
  • Fork

Method
 

Preparation Steps
  1. In a medium bowl, combine lime juice, cumin, chili powder, salt, and pepper to create a marinade. Add chicken breasts to coat evenly, cover and marinate in the refrigerator for at least 30 minutes.
  2. Rinse 1 cup of jasmine rice until the water runs clear. Transfer to a pot, add 2 cups of water and a pinch of salt. Bring to a boil, reduce to low, cover, and cook for approximately 18 minutes until fluffy.
  3. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add 2 cups of corn kernels and sauté for 5-7 minutes until golden brown and slightly charred.
  4. Preheat grill to medium-high heat. Grill marinated chicken for about 6-7 minutes per side until fully cooked, with interior temperature reaching 165°F (74°C).
  5. Fluff the cooked rice and divide among serving bowls. Layer sliced grilled chicken, sautéed corn, and diced avocado on top.
  6. Finish by squeezing fresh lime juice over the bowls, garnishing with cilantro and a dollop of sour cream or yogurt.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 5mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze chicken and corn mixture for up to 3 months. For reheating, add a splash of water to avoid dryness.

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