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–+ servings
Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl: Flavorful Meal Prep Delight

This Street Corn Chicken Rice Bowl is a quick, customizable meal bursting with flavors inspired by Mexican street food, perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Chicken breasts Can substitute with turkey or beef.
  • 2 tablespoons Olive Oil Essential for flavor.
  • 1 tablespoon Chili Powder Adjust to taste.
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 2 tablespoons Lime Juice Adds freshness.
For the Charred Corn
  • 2 cups Sweet Corn Fresh corn preferred.
  • 1 tablespoon Butter Can substitute with olive oil.
For the Creamy Sauce
  • 1 cup Sour Cream Greek yogurt as an alternative.
  • 1/2 cup Mayo Adjust for richness.
  • 1/4 teaspoon Cayenne Pepper Optional for extra kick.
For Serving
  • 1/2 cup Cotija Cheese Finely crumbled.
  • 1/4 cup Cilantro Freshly chopped.
  • 2 cups Cooked Rice Any rice variety.
  • 1 piece Avocado Optional for creaminess.

Equipment

  • grill pan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and lime juice. Whisk these ingredients together until well blended. Coat the chicken thoroughly in the marinade.
  2. Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken and cook for about 5-7 minutes per side or until it reaches an internal temperature of 165°F. Remove the chicken from the pan and let it rest.
  3. In the same pan, add butter and let it melt. Add the sweet corn and cook for 3-5 minutes, stirring until the corn is nicely charred. Season with salt and chili powder for added flavor.
  4. In a small bowl, combine sour cream, mayo, lime juice, garlic powder, and cayenne pepper. Mix until smooth and creamy.
  5. Layer cooked rice in each serving bowl, add sliced chicken on top, followed by charred corn. Drizzle with creamy sauce and garnish with cotija cheese and cilantro.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 750mgFiber: 6gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

For best results, marinate chicken for up to 2 hours and use fresh corn. Adjust spice levels to taste.

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