Description

This Easy Street Corn Chicken Rice Bowl is a flavorful, one-bowl meal featuring tender, marinated chicken, smoky street corn, creamy cotija cheese, and a tangy lime dressing. Perfect for meal prep or busy weeknights, this customizable bowl is packed with vibrant textures and zesty flavors that will satisfy your cravings in no time!

Ingredients

For the Chicken:

4 boneless, skinless chicken thighs (or breasts)

2 tbsp lime juice (or lemon juice)

2 tbsp avocado oil (or olive oil)

1 tsp chili powder (or paprika)

1 tsp garlic powder (optional)

Salt and black pepper, to taste

For the Street Corn Topping:

2 cups sweet corn kernels (grilled, if possible)

¼ cup red onion, thinly sliced (optional)

¼ cup sour cream (or Greek yogurt)

¼ cup mayonnaise

¼ cup crumbled cotija cheese (or feta/queso fresco)

1 tsp chili powder

Salt and black pepper, to taste

2 tbsp lime juice (for extra zest)

Lime wedges, for serving

For the Rice and Assembly:

4 cups cooked jasmine rice (or white/brown rice, or cauliflower rice for low-carb)

Fresh cilantro, for garnish (optional)

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Instructions

Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder (if using), salt, and pepper. Add the chicken and toss to coat. Marinate for at least 15-30 minutes.
Cook the Chicken: Heat a skillet over medium-high heat and cook marinated chicken for 8-10 minutes on each side until golden and cooked through. Remove and let rest before slicing into strips or chunks.
Prepare the Street Corn Topping: In a separate bowl, combine grilled corn, red onion (optional), sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and lime juice. Mix until well-combined.
Reheat the Rice: If using cold rice, reheat with a splash of water in the microwave or on low heat in a pan.
Assemble the Bowls: In each bowl, start with a base of rice, then top with sliced chicken, street corn mixture, extra cotija cheese, and cilantro. Add a lime wedge on the side.
Serve: Squeeze fresh lime juice over the bowl before serving

Notes

Add Heat: For more spice, add diced jalapeños or cayenne pepper to the corn topping.
Low-Carb Option: Swap jasmine rice for cauliflower rice for a lighter, low-carb meal.
Toppings: Customize with avocado, pico de gallo, or radish slices for extra flavor and texture.

Prep Time: 15-30 minutes (for marinating chicken)
Cook Time: 15-20 minutes
Cuisine: Mexican