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A delicious plate of Street Corn Chicken Rice Bowls

Street Corn Chicken Rice Bowls

These delicious Street Corn Chicken Rice Bowls combine tender chicken, zesty cilantro lime rice, and a fresh street corn salad for a satisfying meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Dish
Cuisine: Mexican
Calories: 545
Ingredients Method Notes

Ingredients
  

  • 680 g chicken breast, cut into 1-inch cubes
  • 15 ml olive oil
  • 5 tsp chili powder
  • 2.5 tsp ground cumin
  • 2.5 tsp garlic powder
  • 400 g long-grain white rice, cooked
  • 15 g fresh cilantro, chopped
  • 30 ml lime juice, divided
  • 300 g sweet corn kernels, charred or roasted
  • 60 g mayonnaise
  • 60 g non-fat Greek yogurt
  • 50 g cotija cheese, crumbled
  • 5 tsp smoked paprika
  • 40 g red onion, finely diced
  • 1 small jalapeno, seeded and minced

Method
 

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

Notes

These bowls are perfect for meal prep and can be stored in the fridge for up to 4 days. Feel free to customize the toppings based on your preference.