Go Back Email Link

Street Corn Chicken Rice Bowl

The Street Corn Chicken Rice Bowl combines juicy marinated chicken, creamy street corn, and zesty cilantro-lime rice into a vibrant, satisfying meal that's both comforting and refreshingly bold — perfect for a quick weeknight dinner or a healthy meal prep option.
Print Recipe Pin Recipe

Ingredients
  

For the Chicken:

  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste

For the Street Corn:

  • 2 cups corn kernels fresh, frozen, or canned
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika optional
  • 1/4 cup cotija cheese or feta crumbled
  • Fresh cilantro chopped

For the Rice:

  • 2 cups cooked white or brown rice
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro chopped

For Toppings (optional):

  • Sliced avocado or guacamole
  • Diced tomatoes
  • Sliced jalapeños
  • Extra crumbled cotija cheese
  • Lime wedges

Instructions
 

  • In a bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Make sure each piece is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
  • Heat a skillet or grill pan over medium-high heat. Add a drizzle of olive oil if needed. Cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). The exterior should have a nice golden sear. Remove the chicken from the heat and let it rest for 5 minutes before slicing into strips.
  • In a separate skillet over medium heat, sauté the corn kernels for about 3-4 minutes until lightly charred. Transfer the corn to a bowl and mix it with mayonnaise, sour cream, lime juice, chili powder, and smoked paprika if using. Stir in the crumbled cotija cheese and chopped cilantro.
  • In a large bowl, mix the cooked rice with lime juice and chopped cilantro. Fluff with a fork to distribute the flavors evenly.
  • Spoon a generous serving of cilantro-lime rice into a bowl. Top with slices of the cooked chicken, a hefty spoonful of street corn, and your choice of toppings like avocado, tomatoes, jalapeños, and extra cheese. Serve with lime wedges for that extra fresh zing.