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–+ servings
Corn Chicken Rice Bowl

Corn Chicken Rice Bowl

Easy weeknight street corn chicken rice bowl with grilled chicken, creamy corn salad & rice. Ready in 25 minutes, perfect for dinner or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 15 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 small boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 2 tbsp chopped cilantro
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 cloves minced garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups grilled corn kernels (about 3-4 ears)
  • 1/3 cup mayonnaise
  • 1/4 cup crumbled feta
  • 2 tbsp chopped cilantro
  • 1-2 tbsp lime juice
  • 1/2 tbsp minced garlic
  • 1/2 tsp chili powder
  • 1/4 tsp paprika
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/4 cup diced red onion
  • 1/4 cup crumbled cotija cheese
  • 4 cups cooked rice (white, brown, or cilantro-lime)
  • 1 can black beans
  • 1 cup halved cherry tomatoes
  • to taste jalapeño slices
  • to serve lime wedges
  • to taste extra cilantro
  • to taste sour cream
  • 1 large sliced avocado

Equipment

  • Grill, grill pan, or large skillet
  • Small and large mixing bowls
  • Whisk
  • Tongs
  • Sharp knife and cutting board

Method
 

  1. In a small bowl, whisk together olive oil, lime juice, cilantro, cumin, smoked paprika, garlic, salt, and pepper to make a marinade.
  2. Place chicken breasts in a shallow dish or zip-top bag, pour in the marinade, and let it sit in the fridge for at least 15 minutes.
  3. Preheat the grill to medium-high heat (about 400-450°F).
  4. Grill the chicken for 4-6 minutes per side, moving to indirect heat if needed until internal temperature hits 165°F. Let rest for 5 minutes.
  5. In a large mixing bowl, combine the grilled corn, mayonnaise, feta, cotija, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, and red onion. Toss to mix.
  6. Slice the chicken into strips.
  7. Assemble the bowls by layering rice, sliced chicken, and street corn salad, then top with black beans, tomatoes, jalapeños, avocado, and sour cream.

Nutrition

Calories: 560kcalCarbohydrates: 75gProtein: 36gFat: 21gSaturated Fat: 5gCholesterol: 105mgSodium: 680mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 15mg

Notes

Feel free to substitute chicken thighs for juicier results. Use corn from the freezer if fresh is not available, or char plain frozen corn in a skillet. Adjust the spice level by modifying the amount of jalapeños and chili powder. Store leftovers separately to keep them fresh; the corn salad doesn't freeze well.
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