Description
Enjoy a flavorful Street Corn Chicken Rice Bowl featuring spiced grilled chicken, creamy and tangy street corn, and zesty cilantro-lime rice. A perfect Mexican-inspired meal for easy weeknight dinners or meal prep.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
For the Street Corn:
- 2 cups fresh corn kernels (or frozen, thawed)
- 1 tablespoon butter
- 1 jalapeño, seeded and diced
- 2 green onions, diced
- 3 tablespoons mayonnaise
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Juice of 1 lime
- 1/2 cup crumbled cotija or feta cheese
- Salt and pepper to taste
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- Zest and juice of 1 lime
- 1 tablespoon fresh cilantro, chopped
- Salt to taste
Optional Toppings:
- Sliced avocado
- Additional chopped cilantro
- Lime wedges
- Sliced jalapeños
- Sour cream or Greek yogurt
Instructions
- Marinate the Chicken:
- Mix olive oil, chili powder, garlic powder, smoked paprika, cumin, salt, black pepper, and lime juice.
- Coat chicken in the marinade and refrigerate for at least 15 minutes (up to 1 hour).
- Prepare the Rice:
- Rinse rice under cold water until clear.
- Bring water or broth to a boil, add rice, and a pinch of salt.
- Reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed.
- Fluff with a fork and mix in lime zest, juice, and cilantro. Keep covered.
- Cook the Chicken:
- Preheat a grill or grill pan over medium-high heat and oil grates.
- Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before slicing.
- Prepare the Street Corn:
- Melt butter in a skillet over medium-high heat. Add corn and cook until slightly charred (5-7 minutes).
- Add jalapeño and green onions, cook for 2 more minutes.
- Transfer to a bowl and mix in mayonnaise, cilantro, garlic, chili powder, smoked paprika, lime juice, and cheese. Season to taste.
- Assemble the Bowls:
- Divide rice among 4 bowls.
- Top with sliced chicken and a scoop of street corn.
- Garnish with optional toppings and serve.
Notes
- Protein: Swap chicken for shrimp, steak, or tofu.
- Grains: Use brown rice, quinoa, or cauliflower rice.
- Spice Level: Adjust jalapeños, chili powder, or add hot sauce.
- Cheese Substitutes: Use Parmesan or a Mexican cheese blend.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Rice Bowl
- Method: Grilling, Stovetop
- Cuisine: mexican inspired
Keywords: street corn chicken bowl, Mexican rice bowl, grilled chicken with corn, cilantro lime rice bowl, easy chicken bowl recipe