Healthy Street Corn Chicken Rice Bowl (Easy Recipe)
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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Lunch / Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Ingredients
For the Chicken
1½ lb boneless, skinless chicken breasts (or thighs)
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).
