⸻

A fresh and flavorful dinner packed with juicy chicken, sweet corn, cilantro lime rice, and creamy avocado.

When sweet corn is in season, I’m always looking for ways to bring it to the dinner table. This Southwest Chicken & Street Corn Rice Bowl combines juicy seasoned chicken tenderloins, fluffy cilantro lime rice, and a simple street corn salad for a meal that’s colorful, filling, and full of summer flavor. Top it with fresh avocado and dinner is done.

⸻

https://video.wixstatic.com/video/a44a5b_37208f838e2344afaea3afac57bf1394/1080p/mp4/file.mp4

⸻

Tools From The Kitchen:

• Cast iron skillet

• Medium saucepan with lid

• Cutting board

• Sharp knife

• Citrus juicer (optional)

• Mixing bowl

• Measuring cups and spoons

• Wooden spoon

⸻

Ingredients:

For the Chicken

• 1 pound boneless, skinless chicken tenderloins

• 1 tablespoon olive oil

• 1 tablespoon Southwest seasoning

For the Rice

• 1 cup long-grain white rice

• 2 cups water

• 1 tablespoon butter

• Juice from ½ lime

• 2 tablespoons chopped fresh cilantro

For the Street Corn Salad

• 3 ears fresh corn, kernels removed

• ¼ cup mayonnaise

• ¼ cup crumbled feta cheese

• 2 tablespoons grated Parmesan cheese

• 1 jalapeño, diced

• Juice from ½ lime

• 1 teaspoon Southwest seasoning

For Serving

• 1 avocado, sliced

• Additional cilantro, optional

• Lime wedges, optional

⸻

Prepare:

1. Add rice, water, and butter to a saucepan. Bring to a boil, stir, cover, and reduce heat to low. Cook according to package directions until tender.

2. While the rice cooks, toss the chicken tenderloins with olive oil and Southwest seasoning.

3. Heat a cast iron skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, turning as needed.

4. Remove the kernels from the corn cobs and place them in a mixing bowl.

5. Add mayonnaise, feta cheese, Parmesan cheese, diced jalapeño, lime juice, and Southwest seasoning to the corn. Stir until combined.

6. Once the rice is cooked, fluff with a fork and stir in lime juice and cilantro.

7. Slice the avocado.

8. To serve, divide the cilantro lime rice between bowls or plates. Top with chicken, street corn salad, and avocado slices.

9. Garnish with additional cilantro and lime wedges if desired.

⸻

Notes From The Kitchen:

• Fresh corn delivers the best flavor, especially during summer months.

• Feta and Parmesan make a great substitute when cotija cheese isn’t available.

• For extra heat, leave some jalapeño seeds in the mix.

• Chicken breasts or thighs can be substituted for tenderloins.

• Leftovers make an excellent lunch the next day.