Description
This Healthy Street Corn Chicken Rice Bowl is a bold, nourishing meal packed with cilantro-lime rice, tender spiced chicken, and creamy Mexican street corn salad.
Ingredients
Scale
- For Chicken:
- 1½ lb boneless, skinless chicken breasts (or thighs)
- 3 tbsp extra virgin olive oil
- 1½ tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- For Street Corn Salad:
- 3 cups cooked corn
- ½ red bell pepper, chopped
- 1 small jalapeño, chopped
- ¼ cup red onion, chopped
- ¼ cup cilantro, chopped
- ¼ cup crumbled cotija cheese
- For Mexican Street Corn Dressing:
- 1 cup Greek yogurt
- 2 tbsp mayonnaise
- Zest and juice of 1 lime
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1–3 tbsp water (to thin, as needed)
- For Cilantro Lime Rice:
- 1 cup uncooked jasmine rice
- 1 tbsp extra virgin olive oil
- ½ cup chopped cilantro
- 2 tbsp lime juice
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- Optional Toppings:
- Romaine or mixed greens
- Diced avocado
- Cherry tomatoes
Instructions
- Cut chicken into cubes, coat with olive oil and spices, and marinate for at least 30 minutes.
- Cook rice according to package directions. Once cooled slightly, mix in cilantro, lime juice, olive oil, and seasonings.
- Prepare the dressing by whisking together yogurt, mayo, lime zest and juice, and spices. Thin with water if needed.
- If using fresh corn, cook and slice kernels off the cob. Toss corn with bell pepper, jalapeño, onion, cilantro, cotija, and half the dressing.
- Sauté marinated chicken in a skillet over medium-high heat until fully cooked (internal temp 165°F), about 3–4 mins per side.
- Assemble bowls: start with romaine (optional), then layer rice, chicken, corn salad, extra dressing, and any toppings.
Notes
- Perfect for busy weeknights or meal prep.
- Customizable to your taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 90mg
Keywords: Healthy Street Corn Chicken, Rice Bowl, Mexican Food