Description
A vibrant and hearty rice bowl inspired by the bold flavors of street corn. Juicy spiced chicken, creamy feta, and zesty lime come together with charred corn, fresh herbs, and avocado for a weeknight dinner that feels like a celebration. Easily customizable for any taste!
Ingredients
2 cups cooked white rice
1 lb boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
Salt and pepper, to taste
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup crumbled feta cheese
1/4 cup mayonnaise
2 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
1 avocado, sliced
Lime wedges, for serving
Instructions
Cook the Chicken
Heat olive oil in a skillet over medium heat. Season chicken breasts with chili powder, garlic powder, cumin, salt, and pepper. Cook for 6–7 minutes per side or until fully cooked (internal temp of 165°F). Remove, rest 5 minutes, then slice.Cook the Rice
While the chicken cooks, prepare rice according to package instructions. Fluff with a fork and set aside.Char the Corn
In the same skillet, add corn kernels. Cook over medium heat for 3–4 minutes until heated and lightly charred. Remove from heat.Mix Dressing
In a small bowl, stir together mayonnaise and lime juice until smooth.
Assemble the Bowls
Divide rice among 4 bowls. Top with sliced chicken, corn, and crumbled feta. Drizzle with lime mayo. Garnish with chopped cilantro, avocado slices, and lime wedges.
Notes
Substitute brown rice, quinoa, or cauliflower rice for a lighter or lower-carb version.
Make it vegetarian by swapping chicken for grilled veggies, tofu, or black beans.
For extra heat, add jalapeños, chipotle powder, or hot sauce.
Best served immediately, but great for meal prep too—just keep dressing and avocado separate until serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired / Fusion