Tasty Street Corn Chicken Bowl
A bright and filling bowl combining creamy avocado, juicy tomatoes, sweet corn, and grilled chicken, dressed with lime for a refreshing meal that's quick and easy.
Ingredients
Main Ingredients
- 2 cups cooked rice white, brown, or a mix
- 1 cup grilled chicken, diced leftovers or store-bought rotisserie work
- 1 cup corn kernels fresh, frozen, or canned — see notes below
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- to taste Salt
- to taste Pepper
- drizzle Olive oil to bind the flavors
Instructions
Preparation
- Place the cooked rice in a large mixing bowl. If you prefer the bowl warm, microwave the rice for 60–90 seconds first.
- Add the diced grilled chicken, corn kernels, halved cherry tomatoes, diced red onion, and diced avocado to the bowl.
- Drizzle with olive oil and squeeze the lime over the ingredients. Use about 1–2 tablespoons olive oil and the juice of one lime.
- Sprinkle the chopped cilantro, then season with salt and freshly ground black pepper to taste.
- Toss gently just until everything is coated and combined. Avoid over-mixing to keep the avocado chunks intact.
- Serve immediately, or portion into containers for fridge-stored meal prep.
Notes
Store in airtight containers for up to 3–4 days. To prevent avocado from browning, add just before serving. Freezing is not recommended with avocado.