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Olivia

Easy Street Corn Chicken Rice Bowl

Easy Street Corn Chicken Rice Bowl is a vibrant, satisfying meal that combines tender chicken, sweet corn, and fluffy rice into a colorful bowl of comfort and freshness. Each bite blends juicy, savory chicken with the natural sweetness of corn, all resting on a bed of perfectly cooked rice. Whether for a quick weeknight dinner or a casual lunch, this bowl delivers on flavor and ease every time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts or thighs
  • 2 cups cooked white or brown rice
  • 1 cup frozen or fresh corn kernels
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 avocado diced
  • 1 lime cut into wedges
  • ¼ cup fresh cilantro chopped
  • Optional toppings: shredded cheese sour cream, salsa, sliced jalapeños

Method
 

Prepare the Chicken:
  1. Slice the chicken into bite-sized pieces.
  2. In a bowl, toss chicken with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Heat a skillet over medium-high heat and cook chicken for 6–8 minutes, stirring occasionally, until cooked through and slightly charred.
Cook the Corn:
  1. In the same skillet, add corn and cook for 3–4 minutes until warm and slightly toasted.
Assemble the Bowls:
  1. Divide the cooked rice evenly among four bowls.
  2. Top each bowl with cooked chicken and corn.
  3. Add diced avocado and sprinkle chopped cilantro on top.
  4. Serve with lime wedges and optional toppings like sour cream or salsa.

Notes

Make it today, fill your kitchen with inviting aromas, and savor every bite. Snap a photo of your creation and share it in your social media account—be sure to tag me so we can celebrate your cooking success. Happy eating!