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Healthy street corn chicken rice bowls with charred corn, grilled chicken, and cilantro lime rice in a meal prep container.
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Street Corn Chicken Rice Bowls

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 545kcal

Ingredients

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 2 cups long -grain white rice, cooked
  • 0.25 cup fresh cilantro, chopped
  • 2 tablespoons lime juice, divided
  • 2 cups sweet corn kernels, charred or roasted
  • 0.25 cup mayonnais e
  • 0.25 cup non -fat Greek yogurt
  • 0.5 cup cotija cheese, crumbled
  • 1 teaspoon smoked paprika
  • 0.25 cup red onion, finely diced
  • 1 small jalapeno , seeded and minced

Instructions

  • In a medium bowl, whisk olive oil, chili powder, cumin, garlic powder, and 1 tablespoon of lime juice.
  • Add chicken cubes to the marinade and let sit for 10 minutes.
  • Heat a large skillet over medium-high heat and cook chicken until the internal temperature reaches 165°F (approx. 8-10 minutes).
  • In a separate bowl, combine the cooked rice with chopped cilantro and 1 tablespoon of lime juice.
  • Prepare the street corn mixture by combining corn, mayonnaise, Greek yogurt, cotija cheese, smoked paprika, red onion, and jalapeno in a bowl.
  • Assemble the bowls by layering the cilantro lime rice at the base, followed by the cooked chicken.
  • Top each bowl with a generous portion of the street corn salad mixture.
  • Serve immediately or store in airtight containers for up to 4 days.