Healthy Street Corn Chicken Bowl with Lime, Corn, and Avocado
By Emma Collins
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Level
Easy
Sautéing the corn and red bell pepper in the chicken skillet concentrates their flavor while keeping the bowl components warm and cohesive. This Healthy Street Corn Chicken Bowl layers sliced chicken over quinoa or brown rice with bright lime, creamy avocado, and chopped cilantro.
Start by cooking the quinoa or brown rice according to its package directions, then season the chicken with salt, pepper, and olive oil before cooking it in a skillet over medium heat. Using that same skillet for the corn and bell pepper carries the chicken's seasoning into the vegetables. Fresh or canned corn both work, while cilantro and lime juice finish the bowl with a fresh contrast.
The chicken is ready when it is fully cooked, and the corn and pepper need the stated 5 to 7 minutes of sautéing before they are combined with the grain. Keep the avocado out of the skillet so it stays diced rather than softening into the mixture. The main mistake is rushing the vegetable sauté, which leaves the corn and pepper without the depth created in the pan.
Serve the bowl warm with the sliced chicken arranged over the corn mixture. Lime wedges, extra cilantro, or Greek yogurt are suggested additions. For leftovers, refrigerate the bowl in an airtight container for up to 3 days and add avocado fresh when serving so it does not brown.
Why you'll love this recipe
- Cooking the corn and bell pepper in the chicken skillet builds flavor from the seasoned pan, so the vegetables taste connected to the rest of the bowl.
- Lime juice is tossed through the finished mixture, which keeps its bright flavor clear instead of cooking it away in the skillet.
- Separate cooking for the grain, chicken, and vegetables gives each component its intended texture before everything is assembled in one bowl.
- Slicing the chicken after cooking lets it sit on top of the corn mixture, making portions easy to serve without stirring everything together.
- Avocado is added after sautéing, so its diced texture remains distinct against warm quinoa or rice and the softened peppers.
- The recipe uses a medium-heat skillet and a brief vegetable sauté, giving the corn and peppers time to warm and take on more flavor.
Ingredients
- •1 lb chicken breast
- •2 cups corn (fresh or canned)
- •1 cup quinoa or brown rice
- •1 avocado (diced)
- •1 red bell pepper (chopped)
- •0.25 cup cilantro (chopped)
- •1 lime (juiced)
- •salt (to taste)
- •pepper (to taste)
- •olive oil (for drizzling)
Instructions
- 1
Cook the quinoa or brown rice according to package instructions.
- 2
Season the chicken breast with salt, pepper, and a drizzle of olive oil.
- 3
Cook the chicken in a skillet over medium heat until fully cooked.
- 4
Add the corn and red bell pepper to the same skillet and sauté for 5 to 7 minutes.
- 5
Combine the cooked quinoa or rice, sautéed corn and peppers, diced avocado, and chopped cilantro in a large bowl.
- 6
Squeeze lime juice over the mixture and toss to combine.
- 7
Slice the chicken and serve it on top of the corn mixture.
FAQ
Nutrition (per serving)
Calories
450
Protein
30g
Fat
15g
Carbs
50g
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