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Street corn chicken bowl with grilled chicken, yellow corn, avocado slices, red bell pepper, cilantro, and lime.

Street Corn Chicken Bowl with Avocado

High-protein street corn chicken bowl with quinoa, avocado, and lime. Ready in 35 minutes and serves 4 at 450 calories per serving.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 450
Ingredients Method

Ingredients
  

  • 1 lb chicken breast 454 g
  • 2 cups corn fresh or canned
  • 1 cup quinoa or brown rice
  • 1 avocado diced
  • 1 red bell pepper chopped
  • 1/4 cup cilantro chopped
  • 1 lime juiced
  • Salt and pepper to taste
  • Olive oil

Method
 

  1. Prepare the quinoa or brown rice as directed on the package.
  2. Sprinkle salt, pepper, and a small amount of olive oil over the chicken breast. Cook in a skillet over medium heat until no longer pink.
  3. Place corn and red bell pepper into the same skillet; sauté for 5-7 minutes.
  4. In a large bowl, mix together the cooked quinoa or rice, sautéed corn and peppers, diced avocado, and chopped cilantro.
  5. Drizzle lime juice over the mixture and toss to combine.
  6. Cut the chicken into slices and arrange on top of the corn mixture. Enjoy!