Go Back
In today’s fast-paced world, finding quick, filling, and nutritious meal options can be a challenge. The Easy Street Corn Chicken Rice Bowl is a delightful solution that brings together the comforting flavors of rotisserie chicken, sweet corn, and vibrant vegetables, all served over a bed of fluffy rice. This dish not only satisfies hunger but also dazzles the palate with its fresh and zesty taste. Perfect for busy weeknights or meal prep, the Easy Street Corn Chicken Rice Bowl is designed to be a versatile and wholesome option for anyone looking to streamline their cooking routine without sacrificing flavor.

Easy Street Corn Chicken Rice Bowl Recipe with Minimal Ingredients

Looking for a quick and tasty meal? Try this Easy Street Corn Chicken Rice Bowl! It's packed with flavors and comes together in just 20 minutes. Start with cooked rice, add shredded chicken and thawed corn, then season with lime juice, chili powder, and garlic powder. Top with cheddar cheese and a dollop of sour cream or Greek yogurt for extra creaminess. Finish with fresh cilantro for a delightful touch. Perfect for busy weeknights or meal prep!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked rice (white or brown)

1 cup cooked, shredded chicken (rotisserie chicken works great)

1 cup frozen corn (thawed)

1/2 cup diced bell pepper (any color)

1/4 cup shredded cheddar cheese

1/4 cup sour cream or Greek yogurt

1 tablespoon lime juice

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

Prepare Ingredients: If not using rotisserie chicken, cook and shred chicken breasts in advance. Thaw the frozen corn under warm water and drain.

    Mix Base: In a large bowl, combine the cooked rice, shredded chicken, thawed corn, and diced bell pepper.

      Season Mix: Add lime juice, chili powder, garlic powder, salt, and pepper to the mixed ingredients. Stir until everything is evenly combined and well-seasoned.

        Heat Up: Transfer the mixture to a skillet over medium heat. Cook for about 5-7 minutes until heated through, stirring occasionally.

          Serve: Spoon the rice and chicken mixture into bowls. Top each bowl with shredded cheddar cheese and a dollop of sour cream or Greek yogurt.

            Garnish: Optionally, sprinkle with fresh cilantro for an added burst of flavor and color.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4