Savor this delicious Street Corn Chicken Rice Bowl for an easy dinner Perfect flavors and quick prep make it a musttry weeknight meal

Scale

1 lb boneless, skinless chicken breasts

1 cup cooked rice (white or brown)

2 cups corn (fresh, frozen, or canned)

1 red bell pepper, diced

1 avocado, diced

1/4 cup mayonnaise

1/4 cup cotija cheese (or feta)

1 lime, juiced

1 tsp chili powder

1 tsp cumin

Salt and pepper to taste

Fresh cilantro for garnish

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Season the chicken breasts with chili powder, cumin, salt, and pepper.

Heat a skillet over medium heat, add olive oil, then cook the chicken for 6-7 minutes on each side until golden.

If using fresh corn, cut it off the cob and sauté for 3-4 minutes; if frozen, microwave according to package instructions, and drain canned corn.

Remove cooked chicken from the skillet and let it rest before slicing into bite-sized pieces.

In a large bowl, mix the cooked rice, corn, diced bell pepper, lime juice, and mayonnaise until combined.

Assemble the bowl with the rice mixture as the base, add sliced chicken, sprinkle with cotija cheese and diced avocado, and garnish with cilantro.

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