Description
This easy street corn chicken rice bowl combines juicy spiced chicken, creamy elote-inspired corn, and fluffy rice for a craveable, protein-packed meal prep dinner. It’s quick to make, customizable, and reheats beautifully for lunches or weeknight dinners.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (plus 1/2 teaspoon for corn mix)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 cups frozen or fresh sweet corn kernels (thawed if frozen)
- 2 tablespoons mayonnaise (or Greek yogurt for lighter option)
- 2 tablespoons plain Greek yogurt
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime (about 2 tablespoons)
- 2 cups cooked white or brown rice
- Optional toppings: extra cotija cheese or feta, fresh cilantro leaves, chopped green onions, diced avocado, hot sauce or pickled jalapeños, lime wedges
Instructions
- Pat chicken breasts dry with paper towels. In a small bowl, mix together smoked paprika, chili powder, garlic powder, cumin, salt, and black pepper. Drizzle chicken with olive oil and rub seasoning mix all over both sides. Let sit at room temperature for 10 minutes.
- Heat a large skillet or grill pan over medium-high heat. Add chicken and cook for 6-7 minutes per side, until golden and cooked through (internal temperature should reach 165°F). If chicken is thick, cover the pan for the last couple of minutes. Set chicken aside to rest for 5 minutes before slicing.
- If you don’t already have cooked rice, prepare 2 cups cooked rice according to package directions. Fluff with a fork and let cool slightly.
- In a large nonstick skillet, add corn kernels over medium-high heat. Cook for 3-4 minutes, stirring occasionally, until just starting to brown. Remove from heat and transfer to a mixing bowl. Stir in mayonnaise, Greek yogurt, cotija cheese, cilantro, chili powder, lime juice, and salt. Mix until creamy and well combined. Adjust seasoning to taste.
- Divide rice evenly among 4 bowls or meal prep containers. Top each with sliced chicken, then spoon the street corn mixture over the top. Add desired toppings such as extra cheese, cilantro, green onions, avocado, hot sauce, or lime wedges.
- If meal prepping, let everything cool to room temperature before sealing containers. Store in the fridge for up to 4 days. For best texture, keep corn topping separate and add after reheating. Microwave bowls uncovered for 1-2 minutes before serving, then add fresh toppings.
Notes
For a dairy-free version, use vegan mayo and cheese or omit cheese. Swap chicken thighs for breasts if preferred. Use cauliflower rice for a low-carb option. Rest chicken before slicing for juiciness. Char corn for best flavor. Store components separately for best meal prep results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 475
- Sugar: 5
- Sodium: 700
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 4
- Protein: 32
Keywords: street corn chicken rice bowl, meal prep, Mexican, easy dinner, elote, chicken bowl, healthy, protein, gluten-free, rice bowl