Go Back

Street Corn Chicken Rice Bowl

High-protein chicken rice bowl with creamy street corn topping, avocado, and lime. Perfect for meal prep and ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 lime (juice)
Street Corn
  • 1.5 cups corn
  • 3 tbsp Greek yogurt or mayonnaise
  • 1 tbsp lime juice
  • 0.5 tsp chili powder
  • 1 clove garlic
  • 2 tbsp cilantro
  • 0.25 cup crumbled feta or cotija cheese
Bowls
  • 2 cups cooked rice
  • 1 avocado
  • extra cilantro
  • lime wedges

Equipment

  • Skillet or grill pan
  • Pot for rice
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Cook rice according to package instructions.
  2. Mix chili powder, paprika, garlic powder, salt, and pepper and season the chicken.
  3. Heat olive oil in a skillet and cook chicken 5–6 minutes per side until cooked through.
  4. Squeeze lime juice over chicken and let rest before slicing.
  5. In a bowl, mix corn, Greek yogurt (or mayo), lime juice, chili powder, garlic, cilantro, and cheese.
  6. Assemble bowls with rice, sliced chicken, and street corn mixture.
  7. Top with avocado, extra cilantro, and lime wedges. Serve.

Notes

For extra flavor, char the corn in a pan before mixing. Greek yogurt makes a lighter, higher-protein sauce.