Description
Take your taste buds on a flavor trip with this easy Street Corn Chicken Rice Bowl! Juicy grilled chicken, zesty street corn, and fluffy rice come together in a bowl bursting with smoky, creamy, and tangy goodness—ready in no time.
Ingredients
For the Chicken:
-
1 lb boneless, skinless chicken breasts or thighs
-
1 tbsp olive oil
-
1 tsp chili powder
-
½ tsp smoked paprika
-
½ tsp garlic powder
-
Salt & pepper to taste
For the Street Corn:
-
2 cups corn kernels (fresh, canned, or frozen)
-
¼ cup mayonnaise
-
2 tbsp sour cream or Greek yogurt
-
¼ cup cotija or feta cheese, crumbled
-
1 tbsp lime juice
-
½ tsp chili powder
-
2 tbsp chopped cilantro
For the Bowls:
-
2 cups cooked white or brown rice
-
1 avocado, sliced
-
¼ cup red onion, diced (optional)
-
Extra lime wedges and cilantro for garnish
Instructions
-
Cook the chicken:
-
In a bowl, toss chicken with olive oil, chili powder, paprika, garlic powder, salt, and pepper.
-
Grill or sauté over medium heat for 6–7 minutes per side until cooked through. Let rest, then slice or chop.
-
-
Make the street corn:
-
In a pan over medium-high heat, cook corn until slightly charred (5–7 minutes).
-
In a bowl, mix corn with mayo, sour cream, lime juice, chili powder, cheese, and cilantro.
-
-
Assemble the bowls:
-
Divide rice among 4 bowls. Top each with sliced chicken, street corn mixture, avocado slices, and red onion.
-
Garnish with extra cilantro and lime wedges.
-
Notes
-
For extra heat, add hot sauce or jalapeños.
-
Swap rice with cauliflower rice or quinoa for a lighter option.
-
Great for meal prep—store components separately and assemble when ready to eat.
- Prep Time: 15 min
- Cook Time: 20 min
Nutrition
- Calories: 520 kal
- Sugar: 4g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 34g