Street Corn Chicken Rice Bowls
Street Corn Chicken Rice Bowls are a bold and satisfying meal with juicy chicken, creamy street corn, and zesty cilantro lime rice. Perfect for meal prep or easy dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course / Bowl
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
For the Chicken:
1.5 lbs chicken breast, cut into 1-inch cubes
1 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1 tbsp lime juice (from total)
For the Rice:
2 cups cooked long-grain white rice
1/4 cup fresh cilantro, chopped
1 tbsp lime juice
For the Street Corn:
2 cups sweet corn kernels (charred or roasted)
1/4 cup mayonnaise
1/4 cup Greek yogurt
1/2 cup cotija cheese, crumbled
1 tsp smoked paprika
1/4 cup red onion, finely diced
1 small jalapeño, seeded and minced
Instructions
In a bowl, whisk olive oil, chili powder, cumin, garlic powder, and 1 tablespoon lime juice.
Add chicken and marinate for 10 minutes.
Heat a skillet over medium-high heat and cook chicken for 8–10 minutes, until fully cooked (165°F / 74°C).
In another bowl, mix cooked rice with cilantro and remaining lime juice.
In a separate bowl, combine corn, mayonnaise, Greek yogurt, cotija cheese, smoked paprika, red onion, and jalapeño.
Assemble bowls: start with cilantro lime rice, add chicken, then top with street corn mixture.
Serve immediately or store for meal prep.
Notes
Grill or roast the corn for extra smoky flavor.
Adjust spice level by adding more or less jalapeño.
Great for meal prep—store in airtight containers up to 4 days.
Swap rice for quinoa or cauliflower rice for a lighter option.
Find it online: https://elladishes.com/street-corn-chicken-rice-bowls/
