Description
Street Corn Chicken Rice Bowl is a bold, protein-packed Mexican-inspired bowl featuring juicy grilled chicken, creamy street corn, and fluffy rice.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- Salt and pepper, to taste
- For the Street Corn Mix:
- 1 ½ cups corn (fresh, frozen, or canned)
- 1 tbsp olive oil or butter
- 2 tbsp light mayonnaise or Greek yogurt
- 1 tbsp lime juice
- ¼ cup cotija or feta cheese, crumbled
- 1 tbsp chopped cilantro
- ¼ tsp chili powder
- For the Bowl Base & Toppings:
- 2 cups cooked brown or white rice (or cauliflower rice)
- 1 avocado, diced
- Extra lime wedges and cilantro for garnish
Instructions
- Prepare the Chicken: Rub chicken breasts with olive oil, chili powder, cumin, paprika, salt, and pepper. Grill or pan-sear over medium heat for 5–6 minutes per side until fully cooked. Let rest, then slice thinly.
- Make the Street Corn Mix: Heat oil or butter in a skillet over medium heat. Add corn and cook 3–5 minutes until lightly charred. Remove from heat and mix in mayo or yogurt, lime juice, cheese, cilantro, and chili powder.
- Assemble the Bowls: Divide rice into bowls. Top each with sliced chicken, street corn mix, avocado, and a sprinkle of cheese.
- Finish: Drizzle with lime juice, sprinkle with extra cilantro, and serve immediately — or refrigerate for meal prep up to 3 days.
Notes
- For meal prep, store components separately and assemble bowls when ready to eat.
- Swap Greek yogurt for mayonnaise for a lighter version, or use light dairy-free mayo to keep it dairy-free.
- Omit cheese or use a dairy-free alternative for a dairy-free bowl.
- To make it lower fat or lower carb, replace rice with cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grill and Pan-Sear
- Cuisine: Mexican-inspired
Keywords: Street Corn Chicken Rice Bowl, Street Corn Chicken Bowl, Mexican street corn, chicken rice bowl, protein-packed bowls