Corn Avocado Salsa Chicken Rice Bowl

This vibrant, protein-packed meal is as nutritious as it is delicious. Bursting with color and balanced flavors, it’s anything but boring with the corn and avocado salsa. The natural sweetness of the corn paired with the bright citrus flavors of lime perfectly complements the grilled chicken. Give this corn avocado salsa chicken rice bowl a try for your next easy and nutritious weeknight dinner.

Corn Avocado Salsa Chicken Rice Bowl Ingredients

Corn Salsa Ingredients:

• 1½ cups corn (optional: roasted for extra flavor)
• 1 cup diced tomatoes
• ½ avocado, diced
• ¼ red onion, finely chopped
• 3–4 tablespoons chopped cilantro
• 1 jalapeño, finely chopped (remove seeds for less heat)
• Juice of 1 lime
• Salt, to taste

Chicken Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon onion powder or garlic powder
• 1 teaspoon salt
• ½ teaspoon cumin

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Instructions

If your chicken breasts are thick, pound them to an even thickness for uniform cooking.
In a bowl, combine the chicken breasts with olive oil, paprika, chili powder, onion powder, salt, and cumin.

Rub the seasoning evenly over the chicken. Cover and refrigerate for at least 20 minutes to marinate.

While the chicken marinates, prepare the salsa.
Optional: For roasted corn, sauté corn in a pan with a bit of butter over medium heat for about 10 minutes until lightly charred. Let it cool.
In a mixing bowl, combine the corn, tomatoes, avocado, red onion, cilantro, and jalapeño. Squeeze in the lime juice, season with salt, and toss gently to mix.

Heat a drizzle of oil in a pan over medium heat. Grill the marinated chicken breasts for 5–6 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Let rest for a few minutes before slicing.

Serve the grilled chicken over rice, topped generously with the fresh corn salsa.

Corn Avocado Salsa Chicken Rice Bowl Cooking Tips

• Always let the chicken rest after pan-frying before slicing to keep it juicy.
• Cook the chicken until the internal temperature reaches 165°F.
• Always use fresh lime juice for a brighter, more vibrant salsa.
• Optional, but sautéing the corn enhances its natural sweetness.

Storage Tips

Store the components separately. Keep the chicken and corn avocado salsa in separate airtight containers. The chicken can be stored for up to 4 days, while the salsa is best consumed within 1–2 days, as the avocado will start to brown.

To help prevent the avocado from browning, add a bit of extra lime juice and press plastic wrap directly onto the surface of the salsa before sealing the container. This helps minimize oxidation.

If you enjoyed this recipe, you might also like my buffalo smashed chicken tacos.