Description
Juicy Chicken with Street Corn, Rice, and Avocado is a delicious Mexican-inspired rice bowl featuring tender, chili-lime seasoned chicken, creamy street corn, fluffy rice, and fresh avocado. Finished with cotija cheese, cilantro, and lime juice, this easy and flavorful recipe is perfect for family dinners, busy weeknights, and meal prep.
Ingredients
For the Juicy Chicken
1½ pounds boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
Salt and black pepper to taste
For the Mexican Street Corn
2 cups sweet corn kernels, fresh or frozen
2 tablespoons mayonnaise
2 tablespoons sour cream or Greek yogurt
¼ cup crumbled cotija cheese
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
½ teaspoon chili powder
For the Rice and Avocado
3 cups cooked jasmine or long-grain white rice
1–2 ripe avocados, sliced
Fresh cilantro for garnish
Lime wedges for serving
Optional Toppings
Diced red onion
Sliced jalapeños
Cherry tomatoes
Extra cotija cheese
Hot sauce
Fresh pico de gallo
Instructions
Step 1: Marinate the Chicken
In a large mixing bowl, combine olive oil, lime juice, chili powder, smoked paprika, ground cumin, garlic powder, salt, and black pepper.
Add the chicken and coat evenly with the marinade.
Cover and refrigerate for 15–30 minutes to allow the flavors to develop.
Step 2: Prepare the Rice
Cook the jasmine or long-grain white rice according to the package instructions until tender and fluffy.
Fluff the cooked rice gently with a fork.
For additional flavor, stir in a little fresh lime juice and chopped cilantro.
Keep warm until ready to assemble the bowls.
Step 3: Make the Mexican Street Corn
Heat a large skillet over medium-high heat.
Add the sweet corn kernels and cook for 5–7 minutes, stirring occasionally, until lightly charred.
In a separate bowl, combine mayonnaise, sour cream or Greek yogurt, cotija cheese, lime juice, chili powder, and chopped cilantro.
Add the warm corn and stir until evenly coated with the creamy dressing.
Set aside while preparing the chicken.
Step 4: Cook the Chicken
Heat a lightly oiled skillet over medium heat.
Add the marinated chicken and cook, turning occasionally, until golden brown and fully cooked.
Check that the thickest part of the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and allow it to rest for five minutes.
Slice into strips or bite-sized pieces.
Step 5: Assemble the Rice Bowls
Divide the warm cooked rice evenly among four serving bowls.
Arrange the sliced chicken over the rice.
Add a generous portion of creamy Mexican street corn.
Top with fresh avocado slices, crumbled cotija cheese, and chopped cilantro.
Finish with a squeeze of fresh lime juice.
Add optional toppings such as jalapeños, diced red onion, or hot sauce.
Serve immediately and enjoy.
Notes
Chicken Options: Boneless chicken thighs provide a rich, juicy texture, while chicken breasts are a leaner alternative.
Corn Options: Fresh, frozen, or drained canned corn can be used. Remove excess moisture before charring.
Rice Alternatives: Substitute jasmine rice with brown rice, basmati rice, quinoa, or cauliflower rice.
Extra Flavor: Add smoked paprika, chipotle seasoning, or jalapeños for additional heat.
Creamy Sauce: Greek yogurt can replace sour cream for a tangy alternative.
Meal Prep: Prepare chicken, rice, and corn ahead of time. Store the components separately and add fresh avocado before serving.
Storage: Refrigerate leftovers promptly in airtight containers and consume within 3–4 days.
Reheating: Reheat chicken and rice thoroughly to 165°F (74°C). Add fresh toppings after reheating.
- Prep Time: 15 minutes active + 15 minutes marinating
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Skillet
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: 1 rice bowl
- Calories: 690 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 29 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 7 g
- Protein: 49 g
- Cholesterol: 145 mg
Keywords: Juicy Chicken with Street Corn, Rice, and Avocado, Street Corn Chicken Rice Bowl, Mexican Street Corn Chicken Bowl, Chicken and Avocado Rice Bowl, Mexican Chicken Rice Bowl, Chili Lime Chicken, Creamy Street Corn Chicken, Easy Chicken Dinner, Chicken Rice Bowl Recipe, Mexican-Inspired Dinner, Chicken Meal Prep Bowls