Description
This Charred Chicken Bowl with Mexican Street Corn, Avocado & Cilantro-Lime Rice is a bold and satisfying dinner that comes together in just 35 minutes. Featuring tender grilled chicken, creamy avocado, zesty corn, and herbed rice, it’s a crave-worthy weeknight go-to.
Ingredients
• 2 boneless, skinless chicken breasts
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• 2 ears of corn (or 1.5 cups frozen corn), grilled or charred
• 1 tablespoon mayonnaise
• 1/4 cup crumbled cotija or feta cheese
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro
• 1 ripe avocado, sliced
• 2 cups cooked jasmine or basmati rice
• 1 lime, cut into wedges
• Salt and pepper to taste
Instructions
1. Mix smoked paprika, garlic powder, cumin, chili powder, salt, and pepper in a bowl.
2. Rub chicken with olive oil and coat with spice blend.
3. Grill or sear chicken for 5–7 minutes on each side until cooked through. Let rest and slice.
4. Grill or char corn, then remove kernels. For frozen corn, char in a skillet.
5. In a bowl, mix corn with mayo, cheese, lime juice, cilantro, salt, and pepper.
6. Cook rice according to package directions, then stir in chopped cilantro and lime juice.
7. Divide rice between bowls. Top with chicken, corn mixture, and avocado slices.
8. Add a squeeze of lime and extra cilantro or chili powder if desired.
Notes
– Substitute feta cheese if cotija isn’t available.
– Use rotisserie chicken for a shortcut.
– Add pickled onions or sliced jalapeños for extra flair.
– This bowl is gluten-free and meal-prep friendly.
– Store components separately to keep fresh for up to 4 days.
- Prep Time: 15
- Cook Time: 20
- Method: Grill or Skillet
- Cuisine: Mexican-American