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Healthy Street Corn Chicken Rice Bowl

Healthy street corn chicken rice bowl with juicy seasoned chicken, creamy elote corn, black beans, and fresh avocado in a white bowl
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This Healthy Street Corn Chicken Rice Bowl combines bold Mexican street corn flavors with juicy seasoned chicken and fluffy rice for a nutritious, high-protein meal the whole family will love.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1/4 cup mayonnaise
  • 1/4 cup cotija cheese, crumbled
  • 1 tbsp lime juice
  • 1/2 tsp chili powder
  • 1/4 cup cilantro, chopped
  • 2 tbsp red onion, finely diced
  • 2 cups cooked rice (white or brown)
  • 1 avocado, sliced fresh at serving time
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black beans, rinsed and drained
  • Lime wedges for serving
  • Additional cotija cheese for topping

Instructions

  1. In a medium bowl, toss chicken cubes with olive oil, chili powder, cumin, garlic powder, salt, and pepper until every piece is evenly coated.
  2. Heat a large skillet over medium-high heat. Add chicken in a single layer and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through to an internal temperature of 165 degrees F. Remove from heat and let rest one minute.
  3. If using fresh corn, boil for 3 to 4 minutes, then drain and cool for 5 minutes before mixing. If using frozen corn, thaw completely and pat dry to remove excess moisture.
  4. In a medium bowl, combine corn, mayonnaise, cotija cheese, lime juice, chili powder, cilantro, and red onion. Stir until well combined. Taste and adjust seasoning as needed.
  5. Divide warm cooked rice evenly among four bowls.
  6. Top each bowl with equal portions of chicken, street corn mixture, black beans, and cherry tomatoes. Slice avocado fresh and add on top. Sprinkle with extra cotija cheese and serve with lime wedges.

Notes

  • Always use warm, freshly cooked rice for the best texture and flavor when assembling the bowls.
  • Cotija cheese can be swapped for crumbled feta cheese with equally great results.
  • Pat frozen or canned corn dry before mixing to prevent the street corn mixture from becoming watery.
  • Slice avocado fresh right before serving to prevent browning. Do not store pre-sliced avocado with leftovers.
  • Store all components separately in airtight containers in the fridge for up to 4 days. Cooked chicken can be frozen for up to 3 months.

Nutrition

Find it online: https://www.benefitiany.com/healthy-street-corn-chicken-rice-bowl/