Introduction

This Healthy Street Corn Chicken Rice Bowl is a vibrant, flavorful meal that combines juicy marinated chicken with zesty corn salad and fluffy cilantro lime rice. It’s easy to prepare and perfect for a nutritious lunch or dinner that feels like a treat.

Healthy Street Corn Chicken Rice Bowl (Easy Recipe) Recipe - Recipe Image

Ingredients

1½ lb boneless, skinless chicken breasts (or boneless, skinless chicken thighs)
3 Tbsp extra virgin olive oil (1 Tbsp for marinating + 2 Tbsp for cooking)
1½ tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp kosher salt
¼ tsp black pepper
3 cups corn, cooked
½ red bell pepper, chopped (about ½ cup)
1 small jalapeno, chopped
¼ cup red onion, chopped
¼ cup cilantro, chopped
¼ cup crumbled cotija cheese
1 cup Greek yogurt
2 Tbsp mayonnaise
Zest and juice of 1 lime
½ tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp kosher salt
¼ tsp black pepper
1-3 Tbsp water (as needed to thin the dressing)
1 cup jasmine rice, uncooked
1 Tbsp extra virgin olive oil
½ cup cilantro, chopped
2 Tbsp lime juice (about 1 lime)
½ tsp garlic powder
½ tsp kosher salt (more to taste)
¼ tsp black pepper
Romaine lettuce or mixed greens (optional)
Diced avocado (optional)
Cherry tomatoes (optional)

Instructions

Step 1: Cut the chicken into cubes. Toss with 1 Tbsp olive oil and the chili powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper until evenly coated. Let the chicken marinate for at least 30 minutes while preparing other components.
Step 2: Cook the jasmine rice according to package instructions. Once cooked, let it cool for 5-10 minutes. Then stir in chopped cilantro, lime juice, 1 Tbsp olive oil, garlic powder, salt, and black pepper. Mix well and set aside.
Step 3: Prepare the Elote dressing by combining Greek yogurt, mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, black pepper, and enough water to reach a smooth, pourable consistency.
Step 4: For the street corn salad, if using fresh corn, cook and remove kernels from the cob. Then combine corn, chopped red bell pepper, jalapeno (remove seeds if you prefer less heat), red onion, cilantro, and cotija cheese in a large bowl. Add half of the Elote dressing and mix gently.
Step 5: Heat 2 Tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer. Cook undisturbed for 3-4 minutes, then flip and cook another 3-4 minutes until the chicken reaches an internal temperature of 165°F (75°C).
Step 6: Assemble the bowls by layering romaine or mixed greens (if using), cilantro lime rice, cooked chicken, and street corn salad. Drizzle with remaining Elote dressing, add a squeeze of lime, and top with diced avocado and cherry tomatoes if desired.
Step 7: For easy meal prep, make the street corn salad and Elote dressing in advance. Store separately and reassemble when ready to eat.

Tips & Variations

Use chicken thighs instead of breasts for juicier meat.
Swap cotija cheese with feta for a similar tangy flavor.
Add a dash of hot sauce to the dressing for extra heat.
Try using frozen corn if fresh is not available—just thaw and drain well.
Serve with warm tortillas to turn it into a taco bowl.

Storage

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stovetop before assembling the bowl. Keep the street corn salad and dressing chilled and add them fresh to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and drain it before mixing into the salad for the best texture.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and the juices run clear. Cooking about 3-4 minutes per side on medium-high heat usually achieves this.