Description
Street corn chicken rice bowl combines juicy marinated chicken with smoky, creamy corn, fresh herbs, and fluffy rice for the perfect weeknight meal.
Ingredients
1.5 lbs boneless chicken thighs or breasts
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cumin
1 lime, juiced
1 garlic clove, minced
Salt and pepper to taste
2 cups cooked jasmine or basmati rice
1 cup grilled or canned corn
2 tbsp mayonnaise or Greek yogurt
1 tsp chili powder
2 tbsp crumbled cotija cheese (or feta)
Fresh cilantro, red onion, and lime wedges for topping
Instructions
1. Mix olive oil, lime juice, paprika, cumin, garlic, salt, and pepper to form marinade.
2. Marinate chicken for 15–30 minutes.
3. Heat skillet or grill to medium-high heat and cook chicken 6–7 minutes per side.
4. Let chicken rest 5–7 minutes before slicing.
5. In a bowl, mix corn, mayo/yogurt, chili powder, and cheese to create street corn topping.
6. Assemble rice bowls with rice, chicken, street corn topping, and fresh garnishes.
7. Serve immediately with lime wedges.
Notes
Swap rice with cauliflower rice for low-carb version.
Store chicken and toppings separately to maintain freshness.
You can grill fresh corn or use canned roasted corn.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Chicken, Bowl
- Method: Grill or Pan-Sear
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg
Keywords: street corn chicken rice bowl, grilled chicken, rice bowl, elote bowl