Healthy And Delicious Street Corn Chicken Rice Bowl Recipe

I just nailed a Street Corn Chicken Bowl Recipe that turns boring meal prep into something I actually look forward to eating all week.

I’m obsessed with this Street Chicken Rice Bowl because it actually tastes like real life made lunch smarter. The grilled chicken breasts are juicy, the corn pops, and that avocado adds creamy brightness so it never feels dry.

I love how messy flavors mingle without trying too hard. It’s exactly my go-to for Easy Lunch Ideas Chicken when I need something healthy that doesn’t pretend to be boring.

Crunch from onion, lime, a little cotija chaos. Feels fresh, filling, and not precious.

I can eat this on repeat and still get excited every single time. No guilt, no fuss ever.

Ingredients

• Chicken breasts: the hearty protein that keeps you full and satisfied.
• Olive oil: it adds healthy fat and helps everything brown nicely.
• Chili powder: brings warm spice and a mild kick to the chicken.
• Ground cumin: earthy, smoky notes that make it feel more savory.
• Smoked paprika: basically smoky warmth without needing a grill.
• Garlic powder: convenient garlic punch, it’s subtle and always welcome.
• Kosher salt: seasons everything right, makes ingredients actually taste like themselves.
• Black pepper: bright, peppery edge that wakes up the dish.
• Corn kernels: sweet crunch and summertime vibes in every bite.
• Butter or oil for corn: adds golden browning and a touch of richness.
• Mayonnaise or Greek yogurt: creamy tang, plus a lighter option if you want.
• Cotija or feta: salty crumbly cheese that adds savory contrast.
• Cilantro: herb freshness, it’s bright and herbaceous on the bowl.
• Avocado: creamy, silky texture that cools spicy bites.
• Cooked rice: the comforting base that soaks up all the flavors.
• Red onion: crisp, sharp bites that cut through the creaminess.
• Jalapeño: adds heat if you’re into a little burn.
• Lime juice: bright acidity that ties everything together, basically essential.
• Honey or agave: optional sweet note to balance tang and spice.
• Hot sauce or chili flakes: for extra heat, add to taste.

Ingredient Quantities

• 1 lb chicken breasts, boneless and skinless, about 2 medium pieces
• 1 tbsp olive oil, plus more for cooking if needed
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 cups corn kernels, fresh or frozen and thawed
• 1 tbsp butter or olive oil, for corn
• 2 tbsp mayonnaise or plain Greek yogurt
• 1/3 cup crumbled cotija or feta cheese
• 1/4 cup chopped fresh cilantro, loosely packed
• 1 medium avocado, diced
• 3 cups cooked rice, white, brown, or a mix
• 1 small red onion, finely diced
• 1 jalapeño, seeded and minced, optional
• 2 limes, juiced (about 3 tbsp) plus extra wedges
• 1 tsp honey or agave, optional for a touch of sweetness
• Hot sauce or chili flakes, to taste, optional

How to Make this

1. Pat the chicken breasts dry and rub with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, 1/2 tsp kosher salt and black pepper; let sit 10 minutes while you prep other stuff, or refrigerate up to 2 hours if you have time.

2. Heat a large skillet over medium high heat and add a little oil. Cook chicken about 5-7 minutes per side until browned and internal temp reaches 165°F. Remove to a cutting board and let rest 5 minutes, then slice or dice.

3. In the same skillet reduce heat to medium and add 1 tbsp butter or olive oil. Add corn kernels and 1/4 tsp kosher salt and cook, stirring occasionally, until some kernels are charred or golden, about 6-8 minutes. If using frozen, make sure they’re thawed and well drained first.

4. While corn cooks, mix the dressing: in a small bowl combine mayonnaise or Greek yogurt, lime juice (about 3 tbsp), honey if using, jalapeño if using, and a pinch of salt. Taste and add hot sauce or chili flakes if you like it spicy.

5. Toss the charred corn with about half the dressing, 1/3 cup crumbled cotija or feta, and most of the chopped cilantro, saving a little for topping.

6. Fluff the cooked rice and season lightly with a little salt, a squeeze of lime and a drizzle of olive oil if you want. For meal prep split rice into bowls first.

7. Assemble bowls: layer rice, then a generous scoop of the dressed corn, then sliced chicken, diced avocado and finely diced red onion. Sprinkle remaining cheese and cilantro over top.

8. Drizzle any extra dressing over bowls and serve with lime wedges. Add more hot sauce or extra honey if you like contrasts of sweet and heat.

9. Storage and reheating tip: keep avocado separate if meal prepping, store components in airtight containers for up to 4 days, reheat chicken and corn gently in a skillet or microwave and add avocado fresh for best texture.

Equipment Needed

1. Large heavy skillet (cast iron or nonstick)
2. Cutting board
3. Chef knife
4. Instant read meat thermometer
5. Mixing bowl (small) for the dressing
6. Measuring spoons and tablespoon
7. Tongs or spatula for flipping chicken and stirring corn
8. Serving bowls or meal prep containers

FAQ

Healthy And Delicious Street Corn Chicken Rice Bowl Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless thighs (more forgiving and juicier), or use cooked shredded rotisserie chicken if you’re short on time.
• Cotija or feta cheese: parmesan or queso fresco work well, or try crumbled goat cheese for a tangier bite.
• Mayonnaise or plain Greek yogurt: sour cream is an easy stand-in, or use a dairy free mayo or blended silken tofu for a lighter option.
• Cooked rice: substitute quinoa or farro for more fiber and protein, or use cauliflower rice to keep it low carb.

Pro Tips

1) Salt the chicken ahead for juicier meat. Sprinkle an extra 1/4 tsp kosher salt on each breast and let sit for 10–30 minutes at room temp if you can. It seasons deeper and helps keep the chicken from drying out. Dont salt right before cooking or you wont get the same effect.

2) Get real color on the corn. Dry the kernels well, use a hot pan and dont crowd them. Let them sit without stirring for a minute or two so they brown, then toss. Those little charred bits add big flavor.

3) Rest and slice correctly. Let the cooked chicken rest at least 5 minutes, then cut against the grain for more tender bites. If you slice too soon you lose juices, slice with the grain and it comes out chewier.

4) Keep creamy parts separate for best texture. Toss only half the dressing with the corn and hold the rest to finish the bowls. Keep avocado out of the fridge bowls until serving so it stays bright and not mushy.

5) Reheat smartly for meal prep. Warm chicken and corn gently in a skillet with a splash of water or oil instead of blasting in the microwave. Rice can be refreshed with a sprinkle of water and covered for a minute so it doesnt dry out.

Healthy And Delicious Street Corn Chicken Rice Bowl Recipe

Recipe by Belinda Jay

0.0 from 0 votes

I just nailed a Street Corn Chicken Bowl Recipe that turns boring meal prep into something I actually look forward to eating all week.

Pin

Servings

4

servings

Calories

594

kcal

Equipment: 1. Large heavy skillet (cast iron or nonstick)
2. Cutting board
3. Chef knife
4. Instant read meat thermometer
5. Mixing bowl (small) for the dressing
6. Measuring spoons and tablespoon
7. Tongs or spatula for flipping chicken and stirring corn
8. Serving bowls or meal prep containers

Ingredients

• 1 lb chicken breasts, boneless and skinless, about 2 medium pieces

• 1 tbsp olive oil, plus more for cooking if needed

• 1 tsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• 3/4 tsp kosher salt, divided

• 1/2 tsp black pepper

• 2 cups corn kernels, fresh or frozen and thawed

• 1 tbsp butter or olive oil, for corn

• 2 tbsp mayonnaise or plain Greek yogurt

• 1/3 cup crumbled cotija or feta cheese

• 1/4 cup chopped fresh cilantro, loosely packed

• 1 medium avocado, diced

• 3 cups cooked rice, white, brown, or a mix

• 1 small red onion, finely diced

• 1 jalapeño, seeded and minced, optional

• 2 limes, juiced (about 3 tbsp) plus extra wedges

• 1 tsp honey or agave, optional for a touch of sweetness

• Hot sauce or chili flakes, to taste, optional

Directions

• Pat the chicken breasts dry and rub with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, 1/2 tsp kosher salt and black pepper; let sit 10 minutes while you prep other stuff, or refrigerate up to 2 hours if you have time.
• Heat a large skillet over medium high heat and add a little oil. Cook chicken about 5-7 minutes per side until browned and internal temp reaches 165°F. Remove to a cutting board and let rest 5 minutes, then slice or dice.
• In the same skillet reduce heat to medium and add 1 tbsp butter or olive oil. Add corn kernels and 1/4 tsp kosher salt and cook, stirring occasionally, until some kernels are charred or golden, about 6-8 minutes. If using frozen, make sure they’re thawed and well drained first.
• While corn cooks, mix the dressing: in a small bowl combine mayonnaise or Greek yogurt, lime juice (about 3 tbsp), honey if using, jalapeño if using, and a pinch of salt. Taste and add hot sauce or chili flakes if you like it spicy.
• Toss the charred corn with about half the dressing, 1/3 cup crumbled cotija or feta, and most of the chopped cilantro, saving a little for topping.
• Fluff the cooked rice and season lightly with a little salt, a squeeze of lime and a drizzle of olive oil if you want. For meal prep split rice into bowls first.
• Assemble bowls: layer rice, then a generous scoop of the dressed corn, then sliced chicken, diced avocado and finely diced red onion. Sprinkle remaining cheese and cilantro over top.
• Drizzle any extra dressing over bowls and serve with lime wedges. Add more hot sauce or extra honey if you like contrasts of sweet and heat.
• Storage and reheating tip: keep avocado separate if meal prepping, store components in airtight containers for up to 4 days, reheat chicken and corn gently in a skillet or microwave and add avocado fresh for best texture.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 430g
• Total number of serves: 4
• Calories: 594kcal
• Fat: 25g
• Saturated Fat: 6.5g
• Trans Fat: 0.2g
• Polyunsaturated: 6g
• Monounsaturated: 12g
• Cholesterol: 105mg
• Sodium: 625mg
• Potassium: 712mg
• Carbohydrates: 56g
• Fiber: 6.5g
• Sugar: 5g
• Protein: 44.5g
• Vitamin A: 600IU
• Vitamin C: 15mg
• Calcium: 55mg
• Iron: 2.6mg