Healthy Street Corn Chicken Rice Bowl (Easy Recipe) Recipe
This Healthy Street Corn Chicken Rice Bowl combines juicy, marinated chicken breast with vibrant cilantro-lime jasmine rice, fresh street corn salad, and a creamy, tangy Elote dressing. Loaded with fresh veggies like jalapenos, red bell pepper, and avocado, it’s a flavorful and nutritious meal that’s perfect for weeknight dinners or meal prep.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low Fat
Ingredients
Scale
Chicken Marinade:
- 1½ lb boneless, skinless chicken breasts or thighs, cut into cubes
- 1 Tbsp extra virgin olive oil
- 1½ tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Cooked Components:
- 1 cup jasmine rice, uncooked
- 1 Tbsp extra virgin olive oil
- ½ cup cilantro, chopped
- 2 Tbsp lime juice (from about 1 lime)
- ½ tsp garlic powder
- ½ tsp kosher salt (more to taste)
- ¼ tsp black pepper
Street Corn Salad:
- 3 cups cooked corn kernels (fresh or frozen)
- ½ red bell pepper, chopped (about ½ cup)
- 1 small jalapeno, seeds and pulp removed, chopped
- ¼ cup red onion, chopped
- ¼ cup cilantro, chopped
- ¼ cup crumbled cotija cheese
Elote Dressing:
- 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
Additional Toppings and Garnishes:
- Romaine lettuce or mixed greens (optional)
- Diced avocado
- Cherry tomatoes
- Extra lime wedges for squeezing
Instructions
- Prep the chicken: Cut the chicken into cubes and toss with 1 tablespoon of olive oil, chili powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Let the chicken marinate for at least 30 minutes while preparing other ingredients.
- Make the cilantro lime rice: Cook jasmine rice according to package instructions. Once cooked, let it cool for 5-10 minutes, then stir in chopped cilantro, lime juice, olive oil, garlic powder, kosher salt, and black pepper until well combined.
- Prepare the Elote dressing: In a bowl, whisk together Greek yogurt, mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper. Add 1-3 tablespoons of water as needed to reach desired consistency.
- Make the street corn salad: Combine cooked corn kernels, chopped red bell pepper, jalapeno, red onion, cilantro, and cotija cheese in a large bowl. Add half of the Elote dressing and mix to coat evenly.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook undisturbed for 3-4 minutes. Flip and cook another 3-4 minutes until chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Assemble the bowls: In each serving bowl, layer romaine or mixed greens (if using), cilantro lime rice, cooked chicken, and street corn salad. Drizzle with remaining Elote dressing, add a squeeze of fresh lime, and garnish with diced avocado and cherry tomatoes as desired.
- Meal prep tip: For convenience, prepare the corn salad and Elote dressing ahead of time to quickly assemble bowls during the week.
Notes
- You can substitute chicken thighs for a juicier option.
- If fresh corn is not available, frozen corn works perfectly; just thaw and drain before use.
- Adjust jalapeno quantity based on preferred spice level.
- Use low-fat Greek yogurt and light mayonnaise for a lower calorie version.
- Leftover bowls store well for up to 3 days refrigerated.
- For a vegan version, replace chicken with grilled tofu and use vegan mayonnaise and cheese alternatives.
Keywords: healthy chicken bowl, street corn salad, cilantro lime rice, elote dressing, easy dinner, meal prep bowl, mexican chicken recipe
