Healthy Street Corn Chicken Rice Bowl
These Street Corn Chicken Rice Bowls are full of bold flavors with tender chicken, creamy street corn and cilantro-lime rice. All topped with a smoky dressing! Perfect if you're looking for a balanced meal you can prep ahead for busy nights.
Ingredients
- 1.5 lb boneless, skinless chicken breasts or boneless, skinless chicken thighs
- 3 Tbsp extra virgin olive oil 1 Tbsp for marinading + 2 Tbsp for cooking
- 1.5 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 3 cups corn cooked
- 0.5 cup red bell pepper chopped
- 1 small jalapeno chopped
- 0.25 cup red onion chopped
- 0.25 cup cilantro chopped
- 0.25 cup cotija cheese crumbled
- 1 cup Greek yogurt
- 2 Tbsp mayonnaise
- 1 lime lime zest & juice of
- 0.5 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 3 Tbsp water as needed to thin it out
- 1 cup jasmine rice uncooked
- 1 Tbsp extra virgin olive oil
- 0.5 cup cilantro chopped
- 2 Tbsp lime juice from 1 lime
- 0.5 tsp garlic powder
- 0.5 tsp kosher salt more to taste
- 0.25 tsp black pepper
- 1 head romaine lettuce or mixed greens
- 1 medium avocado diced
- 1 cup cherry tomatoes
Instructions
- Cut the chicken into cubes. Add 1 Tbsp of the olive oil and the seasonings. Give it a toss until the chicken is coated. Set aside to let the chicken marinade at least 30 minutes.
- Cook rice according to the instructions on the package. Let it cool about 5-10 minutes and then add the cilantro, lime juice, olive oil, garlic powder, salt, and black pepper. Mix to combine.
- Make the Elote dressing by mixing together the Greek yogurt, olive oil mayonnaise, lime zest, lime juice and spices.
- If using fresh ears of corn, cook it using your preferred method and remove corn kernels from the cob. Remove the pulp and seeds from the jalapeno. Chop the jalapeno, red pepper, red onion, and cilantro. Assemble the salad by adding the corn, bell pepper, jalapeno, cilantro, red onion, and cotija cheese to a large bowl. Add half of the Elote dressing and mix.
- Heat a large skillet on medium-high heat. Add olive oil and heat until it shimmers. Add the marinated chicken and cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked.
- Add the romaine, rice, chicken, and street corn salad to a bowl. Top it with more dressing, a squeeze of lime, and your favorite toppings.
Notes
These Street Corn Chicken Rice Bowls are a balanced meal you can prep ahead for busy nights.