This Healthy Street Corn Chicken Rice Bowl is a bright, filling weeknight meal. It pairs warm brown rice and shredded chicken with sweet corn, juicy cherry tomatoes, crisp red onion, creamy avocado, and a tangy lime finish. The flavors are fresh and slightly smoky (if you char the corn), the textures range from soft rice to crunchy onion, and the lime lifts the whole bowl. If you enjoy fast, layered bowls, you might also like the flavorful chipotle chicken bowls for another quick dinner option.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 5 minutes (optional, for sautéing or warming)
- Total Time: 15 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 600 kcal
- Protein: 31 g
- Carbohydrates: 71 g
- Fat: 23 g
- Fiber: 12 g
- Sugar: 7 g
- Sodium: 350 mg
Why Make This Healthy Street Corn Chicken Rice Bowl
This bowl is fast, balanced, and satisfying. It blends whole grains, lean protein, healthy fats, and vegetables in one dish. The corn adds natural sweetness and a pop of texture. Lime juice brightens the flavors and avocado adds creaminess. It’s perfect for lunch prep, a light dinner, or a picnic-style bowl. The recipe is flexible and works with pantry staples and leftover chicken.
How to Make Healthy Street Corn Chicken Rice Bowl
This recipe comes together in minutes. Use cooked brown rice and shredded chicken to speed things up. You can gently warm the corn and chicken or leave everything cool for a refreshing bowl. Toss ingredients with lime and olive oil for a bright finish.
Ingredients:
2 cups cooked brown rice, 1 cup cooked, shredded chicken, 1 cup corn (fresh or frozen), 1/2 red onion, diced, 1 cup cherry tomatoes, halved, 1 avocado, diced, 1 lime, juiced, 1/4 cup fresh cilantro, chopped, Salt and pepper to taste, Olive oil for drizzling
Directions:
Step 1: Preparation
Gather all ingredients and chop the red onion, halve the cherry tomatoes, and dice the avocado. If using frozen corn, thaw it in a bowl of warm water or microwave for 1–2 minutes and drain. Warm the cooked rice and chicken if you prefer a warm bowl.
Step 2: Mixing
In a large bowl, combine the cooked rice, shredded chicken, corn, red onion, and cherry tomatoes. Drizzle with olive oil and the lime juice. Use a large spoon to gently toss until everything is evenly coated and mixed.
Step 3: Seasoning
Season the bowl with salt and pepper to taste. Taste as you go—lime brightens flavors, so add a touch more if the dish needs lift. If you like a bit of heat, add a pinch of chili flakes or a drizzle of hot sauce.
Step 4: Finishing
Serve the mixture in bowls. Top each bowl with diced avocado and sprinkle with chopped cilantro. Optionally squeeze an extra wedge of lime over the top. Enjoy the warm, tangy aroma and the contrast of textures.
How to Serve Healthy Street Corn Chicken Rice Bowl
Serve warm or at room temperature. Add a wedge of lime for extra freshness. Pair with a crisp green salad or steamed veggies for a fuller meal. For a party, set up the components buffet-style and let guests build their own bowls. A dollop of Greek yogurt or a light crema makes a tangy dressing-like finish.
How to Store Healthy Street Corn Chicken Rice Bowl
- Refrigerate: Store in an airtight container for up to 3–4 days. Keep avocado separate if possible to avoid browning.
- Freeze: Not recommended with avocado; you can freeze the rice and chicken mixture (without avocado) for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm gently in the microwave in 30-second intervals until hot, or reheat in a skillet over medium heat with a splash of water or olive oil to keep it moist. Add fresh avocado and cilantro after reheating.
Expert Tips for Perfect Healthy Street Corn Chicken Rice Bowl
- Use day-old rice for firmer texture; it holds up better than freshly cooked rice.
- For charred corn flavor, quickly sauté corn in a hot skillet without oil until slightly browned. This adds smoky depth.
- If your shredded chicken is dry, toss it with a teaspoon of olive oil and a squeeze of lime before mixing.
- Keep avocado from browning by coating diced pieces with a little lime juice.
- Taste and adjust seasoning at the end. Lime and salt make the flavors pop.
- Swap brown rice for quinoa or cauliflower rice for a lower-carb option.
- Use fresh cilantro stems too — they add a fragrant punch when finely chopped.
Delicious Variations
- Spicy Street Corn Bowl: Add chopped jalapeño and a sprinkle of smoked paprika or chili powder.
- Creamy Chipotle Twist: Stir in a tablespoon of plain Greek yogurt mixed with chipotle in adobo for a smoky sauce.
- Vegan Version: Replace chicken with seasoned black beans or grilled tofu.
- Mediterranean Spin: Use feta instead of cilantro and add cucumber and roasted red peppers.
- Meal-Prep Bowls: Divide into 3 containers for lunches; add avocado fresh on the day you eat to keep it green.
Frequently Asked Questions
Q: Can I use white rice instead of brown rice?
A: Yes. White rice works fine and makes the bowl slightly softer and quicker to cook. Use the same amount by volume.
Q: How do I keep the avocado from turning brown?
A: Toss diced avocado with a little lime juice right before serving or store avocado separately and add it when you eat the bowl.
Q: Can I use canned corn?
A: Yes. Drain and rinse canned corn, then pat dry. You can use it cold or warm it briefly in a skillet to add some char.
Q: Is this recipe good for meal prep?
A: Yes. Store the rice, chicken, corn, and chopped vegetables in one container and keep avocado and cilantro separate. Add fresh avocado and cilantro when serving.
Q: How can I add more protein?
A: Add extra shredded chicken, black beans, chickpeas, or a soft-boiled egg on top for more protein.
Q: My chicken is dry. Any fixes?
A: Toss dry chicken with a splash of olive oil, a little lime juice, and a pinch of salt. Reheat gently with a bit of broth if needed.
Q: Can I make this gluten-free?
A: Yes. All listed ingredients are naturally gluten-free. Just ensure any pre-seasoned chicken or added sauces are certified gluten-free.
Conclusion
This Healthy Street Corn Chicken Rice Bowl is fast, fresh, and flexible. It delivers bright lime, sweet corn, creamy avocado, and satisfying rice and chicken in every bite. Try the simple charred corn trick for extra flavor, and feel free to switch grains or proteins to suit your needs. For another tasty bowl idea with a smoky kick, check out Street Corn Chicken Rice Bowls – The Skinnyish Dish. Enjoy making it — and enjoy every colorful, tasty spoonful.
Print
Healthy Street Corn Chicken Rice Bowl
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Balanced
Description
A bright, filling weeknight meal combining warm brown rice, shredded chicken, sweet corn, cherry tomatoes, red onion, avocado, and a tangy lime finish.
Ingredients
- 2 cups cooked brown rice
- 1 cup cooked, shredded chicken
- 1 cup corn (fresh or frozen)
- 1/2 red onion, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Gather all ingredients and chop the red onion, halve the cherry tomatoes, and dice the avocado. If using frozen corn, thaw it in a bowl of warm water or microwave for 1–2 minutes and drain. Warm the cooked rice and chicken if desired.
- In a large bowl, combine the cooked rice, shredded chicken, corn, red onion, and cherry tomatoes. Drizzle with olive oil and the lime juice. Toss gently until evenly coated.
- Season with salt and pepper to taste. Add more lime if needed for brightness. For heat, add chili flakes or hot sauce.
- Serve the mixture in bowls. Top with diced avocado and sprinkle with chopped cilantro. Optionally squeeze more lime over the top and enjoy.
Notes
Use day-old rice for firmer texture. For charred corn, sauté corn in a hot skillet. Keep avocado from browning with lime juice.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No Cooking Required
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 7g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 12g
- Protein: 31g
- Cholesterol: 75mg
