Description
This Street Corn Chicken Rice Bowl is packed with bold Mexican-inspired flavors, combining juicy grilled chicken, smoky charred corn, zesty cilantro-lime rice, and creamy toppings. Perfect for meal prep, weeknight dinners, or a flavorful weekend meal, this bowl delivers a delicious balance of protein, fiber, and healthy fats—all in one satisfying dish.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- For the Cilantro-Lime Rice:
- 2 cups cooked white or brown rice
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- ½ teaspoon salt
- For the Street Corn Mixture:
- 1 cup corn (fresh, frozen, or canned)
- 2 tablespoons mayonnaise or Greek yogurt
- ¼ teaspoon chili powder
- 1 tablespoon lime juice
- 2 tablespoons cotija cheese (or feta), crumbled
- 1 tablespoon fresh cilantro, chopped
- Toppings & Assembly:
- ½ cup black beans, drained and rinsed
- 1 avocado, sliced
- ¼ cup diced red onion
- ½ cup cherry tomatoes, halved
- Extra cotija cheese & cilantro for garnish
- Lime wedges for serving
Instructions
- Marinate the Chicken – In a bowl, mix olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Coat the chicken and marinate for at least 30 minutes (or overnight for best flavor).
- Grill the Chicken – Preheat a grill or skillet over medium heat. Cook the chicken for 5-7 minutes per side until fully cooked. Let it rest for 5 minutes, then slice.
- Prepare the Cilantro-Lime Rice – In a bowl, mix cooked rice, lime juice, fresh cilantro, and salt.
- Make the Street Corn Mixture – If using fresh corn, grill until lightly charred, then cut the kernels off. If using frozen or canned corn, sauté in a dry skillet over high heat. Mix with mayo (or Greek yogurt), chili powder, lime juice, cotija cheese, and cilantro.
- Assemble the Bowl – Divide rice, grilled chicken, and street corn into bowls. Add black beans, avocado, red onion, cherry tomatoes, and extra toppings.
- Garnish & Serve – Sprinkle with extra cotija cheese and fresh cilantro, then serve with lime wedges for extra zest.
Notes
- Make it low-carb – Use cauliflower rice instead of regular rice.
- Vegetarian option – Swap the chicken for grilled tofu, tempeh, or extra beans.
- Storage – Store ingredients separately in airtight containers for up to 3 days and assemble fresh.
- Spice it up – Add jalapeños, hot sauce, or chipotle aioli for extra heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American