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Easy Street Corn Chicken Rice Bowl

A quick and satisfying grain bowl featuring tender grilled chicken, sweet corn, bright lime, and cilantro tossed with rice, perfect for weeknights or meal prep.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice (white, brown, or jasmine) warm or cold
  • 1 lb grilled chicken, sliced can use leftover grilled chicken, rotisserie, or freshly grilled
  • 1 cup sweet corn fresh kernels or frozen thawed; canned works in a pinch
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste Start with 1/4 teaspoon salt
  • 1-2 tsp Olive oil optional, for extra richness

Method
 

Preparation
  1. Place the cooked rice in a large mixing bowl. Fluff it with a fork so it’s not clumped.
  2. Add the sliced grilled chicken and sweet corn kernels. If using frozen corn, ensure it’s thawed and patted dry.
  3. Squeeze the lime over the mixture, then toss gently to combine so the lime coats the rice and chicken.
  4. Season with salt and pepper to taste. Start with 1/4 teaspoon salt and a few grinds of pepper, then adjust.
  5. Divide into bowls and garnish with chopped cilantro. Drizzle with olive oil if desired.

Notes

Store leftovers in an airtight container for up to 3-4 days. Keep lime and fresh cilantro separate to maintain flavor. Reheat gently to avoid drying out.