I Love How This Bowl Combines Bold Street Corn Flavors With Wholesome Ingredients. The Chicken Is Perfectly Seasoned And Tender, The Rice Is Fresh And Citrusy, And The Creamy Dressing Ties Everything Together.
I Also Appreciate How Great It Is For Meal Prep. I Can Prepare The Components Ahead Of Time And Assemble Them Throughout The Week. It Feels Like A Restaurant-Quality Bowl, But I Control The Ingredients And Portions.
Ingredients
(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
1½ Lb Boneless, Skinless Chicken Breasts (Or Boneless, Skinless Chicken Thighs) 3 Tbsp Extra Virgin Olive Oil (1 Tbsp For Marinading + 2 Tbsp For Cooking) 1½ Tsp Chili Powder 1 Tsp Each: Smoked Paprika, 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 1 Lime, Zest And Juice Of ½ Tsp Each: Chili Powder, Smoked Paprika, Garlic Powder ½ Tsp Kosher Salt ¼ Tsp Black Pepper 1–3 Tbsp Water (As Needed To Thin)
1 Cup Jasmine Rice, Uncooked 1 Tbsp Extra Virgin Olive Oil ½ Cup Cilantro, Chopped 2 Tbsp Lime Juice (1 Lime) ½ Tsp Garlic Powder ½ Tsp Kosher Salt (More To Taste) ¼ Tsp Black Pepper
Romaine Lettuce Or Mixed Greens Diced Avocado Cherry Tomatoes
Directions
I Cut The Chicken Into Cubes And Toss It With 1 Tablespoon Of Olive Oil And The Seasonings Until Well Coated. I Let It Marinate For At Least 30 Minutes While I Prepare The Other Components.
I Cook The Jasmine Rice According To The Package Instructions. After Letting It Cool For 5 To 10 Minutes, I Mix In Cilantro, Lime Juice, Olive Oil, Garlic Powder, Salt, And Black Pepper.
While The Rice Cooks, I Prepare The Elote Dressing By Mixing Greek Yogurt, Mayonnaise, Lime Zest, Lime Juice, And The Spices Until Smooth. I Add Water As Needed To Reach My Desired Consistency.
To Make The Street Corn Salad, I Combine Cooked Corn, Chopped Bell Pepper, Jalapeno (With Seeds Removed), Cilantro, Red Onion, And Cotija Cheese In A Large Bowl. I Stir In Half Of The Elote Dressing And Mix Well.
I Heat Olive Oil In A Large Skillet Over Medium-High Heat. I Add The Marinated Chicken And Cook It Undisturbed For 3 To 4 Minutes On One Side, Then Flip And Cook Another 3 To 4 Minutes Until It Reaches An Internal Temperature Of 165°F (75°C).
To Assemble The Bowls, I Add Romaine Or Mixed Greens (If Using), Cilantro Lime Rice, Cooked Chicken, And Street Corn Salad To Each Bowl. I Drizzle With More Dressing And Add Toppings Like Avocado And Cherry Tomatoes.
If I Am Meal Prepping, I Make The Corn Salad And Dressing Ahead Of Time And Store Them Separately Until Ready To Assemble.
Servings And Timing
This Recipe Makes 6 Servings.
I Typically Spend About 20 Minutes Preparing The Ingredients And Around 30 Minutes Cooking, For A Total Time Of Approximately 50 Minutes.
Variations
I Sometimes Swap The Chicken Breasts For Chicken Thighs For Extra Juiciness. If I Want A Vegetarian Option, I Replace The Chicken With Grilled Tofu Or Black Beans.
For Extra Heat, I Leave Some Jalapeno Seeds In Or Add A Dash Of Hot Sauce To The Dressing. I Also Like Using Brown Rice Or Cauliflower Rice When I Want To Change The Grain Base.
Storage/Reheating
I Store Each Component Separately In Airtight Containers In The Refrigerator For Up To 4 Days. Keeping The Dressing Separate Helps Maintain Freshness.
When Reheating, I Warm The Rice And Chicken Gently In The Microwave Or On The Stovetop. I Add The Corn Salad, Dressing, And Fresh Toppings After Heating To Keep Everything Crisp And Vibrant.
I Do Not Recommend Freezing The Fully Assembled Bowls, But The Cooked Chicken And Rice Can Be Frozen Separately For Up To 2 Months.
FAQs
Can I Grill The Chicken Instead Of Cooking It In A Skillet?
Yes, I Often Grill The Chicken For A Smokier Flavor. I Cook It Over Medium Heat Until It Reaches 165°F (75°C).
Can I Use Frozen Corn?
Yes, I Simply Thaw And Cook The Frozen Corn Before Mixing It Into The Salad.
Is There A Dairy-Free Option For The Dressing?
I Replace The Greek Yogurt And Mayonnaise With Dairy-Free Alternatives And Skip The Cotija Cheese Or Use A Plant-Based Substitute.
How Can I Make This Bowl Lower In Carbs?
I Substitute The Jasmine Rice With Cauliflower Rice Or Serve It Over Extra Greens.
Can I Make This Ahead For Meal Prep?
Yes, I Prepare The Chicken, Rice, Corn Salad, And Dressing In Advance And Assemble The Bowls When Ready To Eat.
Conclusion
I Find This Healthy Street Corn Chicken Rice Bowl To Be A Perfect Combination Of Fresh, Creamy, And Savory Flavors. It Is Colorful, Customizable, And Ideal For Both Busy Weeknights And Weekly Meal Prep. Whenever I Want A Balanced Meal That Feels Exciting And Satisfying, This Is One Of My Go-To Recipes.
Healthy Street Corn Chicken Rice Bowl (Easy Recipe) is a fresh and flavorful meal packed with juicy chili lime chicken, creamy elote style corn salad, and vibrant cilantro lime rice. This wholesome bowl is perfect for meal prep, balanced lunches, and easy family dinners.
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
For the Street Corn Salad
3 cups cooked corn
½ red bell pepper, chopped (about ½ cup)
1 small jalapeño, chopped (seeds removed)
¼ cup red onion, chopped
¼ cup fresh cilantro, chopped
¼ cup crumbled cotija cheese
For the 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 (to thin as needed)
For the Cilantro Lime Rice
1 cup jasmine rice, uncooked
1 Tbsp extra virgin olive oil
½ cup chopped cilantro
2 Tbsp lime juice (1 lime)
½ tsp garlic powder
½ tsp kosher salt (more to taste)
¼ tsp black pepper
Optional Toppings
Romaine lettuce or mixed greens
Diced avocado
Cherry tomatoes
Instructions
1. Prep the Chicken
Cut chicken into cubes. Toss with 1 Tbsp olive oil and all seasonings until evenly coated. Marinate for at least 30 minutes while preparing the other components.
2. Make the Cilantro Lime Rice
Cook jasmine rice according to package instructions. Let cool for 5–10 minutes. Stir in olive oil, cilantro, lime juice, garlic powder, salt, and black pepper. Mix well.
3. Prepare the Elote Dressing
In a bowl, whisk together Greek yogurt, mayonnaise, lime zest, lime juice, and spices. Add 1–3 Tbsp water as needed to reach desired consistency.
4. Make the Street Corn Salad
In a large bowl, combine cooked corn, red bell pepper, jalapeño, red onion, cilantro, and cotija cheese. Add half of the prepared dressing and mix to coat.
5. Cook the Chicken
Heat remaining 2 Tbsp olive oil in a large skillet over medium-high heat. Once hot, add marinated chicken in a single layer. Cook undisturbed for 3–4 minutes. Flip and cook another 3–4 minutes, until fully cooked to an internal temperature of 165°F (75°C).
6. Assemble the Bowls
Add romaine (if using), cilantro lime rice, cooked chicken, and street corn salad to serving bowls. Drizzle with additional dressing, squeeze fresh lime over top, and add desired toppings.
7. Meal Prep Tip
Prepare the corn salad and dressing ahead of time for easy weekly meal prep.
Notes
Swap jasmine rice for brown rice or cauliflower rice for a lower-carb option.
Grill the chicken instead of pan-searing for extra smoky flavor.
Add black beans for extra protein and fiber.
Store components separately for best meal prep results (up to 4 days refrigerated).
