Print

Healthy and Delicious Street Corn Chicken Rice Bowl

Healthy and Delicious Street Corn Chicken Rice Bowl
Print Recipe

The Healthy and Delicious Street Corn Chicken Rice Bowl combines smoky, charred street corn with tender, protein-packed chicken and fluffy rice for a vibrant, nutritious meal. Infused with zesty lime, smoky spices, fresh herbs, and creamy accents like Greek yogurt and cotija cheese, this bowl is perfect for a balanced lunch or dinner bursting with Mexican-inspired flavors.

Ingredients

Scale

Proteins

  • 1 lb chicken breast or thighs, trimmed and boneless

Vegetables & Grains

  • 2 cups fresh corn kernels (about 3 ears of corn)
  • 2 cups cooked rice (white or brown) or grain substitute (quinoa, cauliflower rice, or farro)
  • 2 green onions, chopped
  • 1/4 cup fresh cilantro, chopped

Seasonings & Spices

  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for cooking plus extra if needed)

Accompaniments

  • 2 tablespoons lime juice (freshly squeezed)
  • 1/4 cup Greek yogurt or Mexican crema
  • 1/4 cup crumbled cotija cheese or feta cheese

Optional Variations

  • Grilled tofu, tempeh, or black beans as a vegetarian protein alternative
  • Chopped jalapeños or a pinch of cayenne for extra heat
  • Diced bell peppers, cherry tomatoes, or roasted zucchini for extra veggies
  • Avocado slices and additional lime for dairy-free options

Instructions

  1. Prepare the Chicken: Season the chicken breasts or thighs evenly with smoked paprika, chili powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and cooked through, approximately 6-7 minutes per side. Remove from heat and let rest before slicing to retain juices.
  2. Cook the Corn: While the chicken cooks, grill or sauté the fresh corn kernels in a little olive oil over medium-high heat until they develop a nice char, about 5 minutes. Toss the charred corn with chili powder and lime juice to capture the authentic street corn flavor.
  3. Prepare the Rice Base: Warm your choice of cooked rice or grain substitute ensuring it is fluffy and ready to serve as the base of the bowl.
  4. Assemble the Bowl: Layer the warmed rice in a bowl, then top with sliced chicken, charred corn, chopped green onions, and cilantro. Add a generous dollop of Greek yogurt or crema on top.
  5. Final Touches: Sprinkle crumbled cotija or feta cheese over the bowl and finish with an extra squeeze of fresh lime juice. Garnish with additional herbs or a drizzle of hot sauce if desired. Serve immediately for the best flavor and texture experience.

Notes

  • Use fresh corn when possible for the best sweetness and texture.
  • Don’t skip the lime juice; its bright acidity balances the richness.
  • Rest the chicken before slicing to keep it moist and flavorful.
  • Char the corn well to develop authentic street corn flavor.
  • Customize spice levels by adjusting chili powder and adding fresh jalapeños.
  • Store components separately in airtight containers for up to 3 days.
  • Cooked chicken and rice freeze well up to 2 months; avoid freezing the corn and garnishes.
  • Reheat gently adding a little water to the rice to restore moisture.

Nutrition

Keywords: street corn bowl, chicken rice bowl, healthy Mexican bowl, gluten free dinner, easy weeknight meal, spicy chicken bowl, grilled corn recipe

Find it online: https://cherrycooks.com/healthy-and-delicious-street-corn-chicken-rice-bowl/