Healthy Street Corn Chicken Rice Bowl (Easy Recipe) Recipe
Introduction
This Healthy Street Corn Chicken Rice Bowl combines juicy, seasoned chicken with vibrant street corn salad and zesty cilantro lime rice. It’s a colorful, flavorful meal that’s perfect for a quick weeknight dinner or meal prep for the week.
Ingredients
- 1½ lb boneless, skinless chicken breasts (or thighs)
- 3 Tbsp extra virgin olive oil (1 Tbsp for marinating + 2 Tbsp for cooking)
- 1½ tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 cups cooked corn
- ½ red bell pepper, chopped (about ½ cup)
- 1 small jalapeno, chopped
- ¼ cup red onion, chopped
- ¼ cup cilantro, chopped
- ¼ cup crumbled cotija cheese
- 1 cup Greek yogurt
- 2 Tbsp mayonnaise
- 1 lime, zest and juice of
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1-3 Tbsp water (as needed to thin dressing)
- 1 cup jasmine rice, uncooked
- 1 Tbsp extra virgin olive oil
- ½ cup cilantro, chopped
- 2 Tbsp lime juice (about 1 lime)
- ½ tsp garlic powder
- ½ tsp kosher salt (more to taste)
- ¼ tsp black pepper
- Romaine lettuce or mixed greens (optional)
- Diced avocado (optional)
- Cherry tomatoes (optional)
Instructions
- Step 1: Cut the chicken into cubes. Toss with 1 Tbsp olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated. Let marinate for at least 30 minutes.
- Step 2: Cook the jasmine rice according to package instructions. Once done, let it cool for 5-10 minutes. Stir in chopped cilantro, lime juice, olive oil, garlic powder, salt, and pepper.
- Step 3: Prepare the Elote dressing by mixing Greek yogurt, mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, salt, pepper, and water to thin as needed.
- Step 4: For the street corn salad, combine cooked corn, chopped red bell pepper, jalapeno (seeds removed), red onion, cilantro, and cotija cheese in a bowl. Add half of the Elote dressing and mix well.
- Step 5: Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook undisturbed for 3-4 minutes. Flip and cook another 3-4 minutes until chicken reaches an internal temperature of 165℉ (75°C).
- Step 6: Assemble the bowls by layering romaine or greens (if using), cilantro lime rice, cooked chicken, and street corn salad. Top with extra Elote dressing, a squeeze of lime, diced avocado, and cherry tomatoes as desired.
- Step 7: For meal prep, you can make the corn salad and dressing ahead of time and store separately until ready to serve.
Tips & Variations
- Use chicken thighs for juicier meat; adjust cooking time accordingly.
- Swap cotija cheese with feta if cotija is unavailable.
- Add a pinch of cayenne pepper to the Elote dressing for extra heat.
- For a vegetarian version, substitute chicken with grilled tofu or tempeh.
- Use frozen corn if fresh is not in season; thaw and drain before using.
Storage
Store the components separately in airtight containers in the refrigerator for up to 3 days. Combine just before serving to keep textures fresh. Reheat the chicken and rice gently in the microwave or on the stovetop. Avoid reheating the dressing or salad to maintain their flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Thaw and drain it before mixing into the salad to avoid excess moisture.
How long should I marinate the chicken?
At least 30 minutes is best for flavor, but you can marinate up to 2 hours in the refrigerator for more tenderness. Avoid marinating too long to prevent texture changes.
Print
Healthy Street Corn Chicken Rice Bowl (Easy Recipe) Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Healthy Street Corn Chicken Rice Bowl combines tender, marinated chicken with flavorful cilantro lime rice and a vibrant street corn salad dressed in a zesty Greek yogurt-based Elote dressing. Easy to prepare and perfect for meal prep, this bowl delivers a nutritious and satisfying meal packed with fresh ingredients and bold Mexican-inspired flavors.
Ingredients
Scale
Chicken Marinade
- 1½ lb boneless, skinless chicken breasts or thighs, cut into cubes
- 1 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
Street Corn Salad
- 3 cups cooked corn kernels (fresh or frozen)
- ½ red bell pepper, chopped (about ½ cup)
- 1 small jalapeno, seeds removed and chopped
- ¼ cup red onion, chopped
- ¼ cup cilantro, chopped
- ¼ cup crumbled cotija cheese
Elote 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)
Cilantro Lime Rice
- 1 cup uncooked jasmine rice
- 1 Tbsp extra virgin olive oil
- ½ cup chopped cilantro
- 2 Tbsp lime juice (about 1 lime)
- ½ tsp garlic powder
- ½ tsp kosher salt (more to taste)
- ¼ tsp black pepper
Additional Toppings (Optional)
- Romaine lettuce or mixed greens
- Diced avocado
- Cherry tomatoes
Instructions
- Prep the chicken: Cut chicken breasts or thighs into cubes. In a bowl, toss the chicken with 1 tablespoon olive oil, chili powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper until evenly coated. Set aside to marinate for at least 30 minutes to allow the flavors to develop while you prepare other ingredients.
- Make the cilantro lime rice: Cook the jasmine rice according to package instructions. Once cooked, let it cool about 5-10 minutes. Then mix in chopped cilantro, lime juice, olive oil, garlic powder, salt, and black pepper until well combined. Set aside.
- Prep the Elote dressing: In a bowl, whisk together Greek yogurt, mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper. Add 1 to 3 tablespoons of water as needed to reach desired consistency.
- Make the street corn salad: If using fresh corn on the cob, cook by preferred method (boiling, grilling, or roasting) and cut kernels off the cob. Combine corn, chopped red bell pepper, jalapeno, red onion, cilantro, and crumbled cotija cheese in a large bowl. Add half of the prepared Elote dressing and toss gently to combine.
- Cook the chicken: Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the marinated chicken cubes in a single layer. Cook undisturbed for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes until the chicken reaches an internal temperature of 165℉ (75°C) and is fully cooked.
- Assemble the bowls: In serving bowls, start with a bed of romaine or mixed greens if using. Add a scoop of cilantro lime rice, topped with cooked chicken and a generous helping of street corn salad. Drizzle additional Elote dressing over the top and finish with a squeeze of fresh lime juice and optional toppings like diced avocado and cherry tomatoes.
- Meal Prep Tip: Prepare the corn salad and Elote dressing ahead of time and store separately to simplify meal assembly throughout the week.
Notes
- Use chicken thighs instead of breasts for a juicier texture if preferred.
- Adjust spice levels by adding more or less jalapeno and chili powder according to taste.
- For a dairy-free version, substitute Greek yogurt and cotija cheese with plant-based alternatives.
- Fresh corn provides a sweeter flavor, but frozen corn can be used in a pinch.
- The rice and corn salad can be made ahead and refrigerated for up to 3 days.
- Ensure chicken is cooked to an internal temperature of 165℉ (75°C) for safety.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: street corn chicken bowl, healthy chicken recipe, cilantro lime rice, elote dressing, Mexican street food, easy meal prep, chicken rice bowl
