Description
A vibrant and flavorful Grilled Corn Chicken Rice Bowl made with tender grilled chicken, sweet charred corn, fluffy rice, creamy avocado, and fresh toppings. It’s a quick, customizable meal perfect for busy weeknights or meal prep.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups cooked white rice (Jasmine or Basmati)
- 2 ears fresh corn (or 1.5 cups frozen/canned corn)
- 1 avocado, diced
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco or cotija cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Cut chicken into bite-sized pieces and marinate with olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, and pepper for at least 30 minutes.
- Heat grill or grill pan over medium-high heat. Grill chicken for 5–6 minutes per side until fully cooked. Set aside.
- Cook rice according to package instructions. Fluff with fork and set aside.
- Grill corn on the cob until charred, then slice off kernels. Or sauté frozen/canned corn in a skillet until golden.
- Prepare toppings: dice avocado, shred lettuce, crumble cheese, and chop cilantro.
- Assemble bowls: layer rice, chicken, corn, avocado, lettuce, and cheese. Top with cilantro.
- Optional: serve with lime wedges or a drizzle of hot sauce.