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A bowl filled with grilled, glazed chicken breast slices, fluffy white rice, sweet corn, green peas, and avocado slices, garnished with fresh chopped cilantro. The dish is colorful, vibrant, and drizzled with a flavorful sauce.

Street Corn Chicken Rice Bowl

This flavorful Street Corn Chicken Rice Bowl combines grilled chicken, roasted corn, and zesty seasonings for a delicious and protein-packed meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Meal Prep
Cuisine High-Protein, Mexican-Inspired
Servings 4 bowls
Calories 480 kcal

Equipment

  • Grill Pan
  • Mixing Bowl
  • Meal Prep Containers

Ingredients
  

Grilled Chicken

  • 2 breasts chicken boneless, skinless
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Street Corn Mix

  • 1 cup corn kernels roasted or grilled
  • 1/4 cup cotija cheese crumbled
  • 2 tbsp Greek yogurt
  • 1 tbsp lime juice freshly squeezed
  • 1/2 tsp paprika
  • cilantro chopped, for garnish

Rice Base

  • 2 cups cooked rice white or brown

Instructions
 

  • Preheat a grill pan over medium heat.
  • Rub chicken breasts with olive oil, chili powder, garlic powder, and salt.
  • Grill the chicken for about 6-8 minutes per side until fully cooked. Let rest before slicing.
  • In a mixing bowl, combine roasted corn, cotija cheese, Greek yogurt, lime juice, and paprika. Mix well.
  • Assemble the bowls by adding cooked rice as the base, followed by sliced chicken and street corn mixture on top.
  • Garnish with chopped cilantro and serve with extra lime wedges.

Notes

Store in meal prep containers for up to 4 days. Swap chicken for shrimp or tofu for a different protein option.
Keyword Chicken, Rice Bowl, Street Corn