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close up overhead view of street corn chicken rice bowl.

Healthy Street Corn Chicken Rice Bowl (Easy Recipe)

Mallory
These Street Corn Chicken Rice Bowls are full of bold flavors with tender chicken, creamy street corn and cilantro-lime rice. All topped with a smoky dressing! Perfect if you're looking for a balanced meal you can prep ahead for busy nights. 
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Prep Time 30 minutes
Cook Time 20 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 470 kcal

Equipment

Ingredients
  

For the Chicken

  • 1½ lb boneless, skinless chicken breasts (or boneless, skinless chicken thighs)
  • 3 tablespoon extra virgin olive oil (1 tablespoon for marinading + 2 tablespoon for cooking)
  • 1½ teaspoon chili powder
  • 1 teaspoon each: smoked paprika, garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For Street Corn Salad

  • 3 cups corn, cooked
  • ½ a 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

For Mexican Street Corn Dressing

  • 1 cup Greek yogurt
  • 2 tablespoon mayonnaise
  • 1 lime, zest & juice of
  • ½ teaspoon each: chili powder, smoked paprika, garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1-3 tablespoon water (as needed to thin it out)

For Cilantro Lime Rice

For Assembling Bowl (optional)

  • romaine lettuce or mixed greens
  • diced avocado
  • cherry tomatoes

Instructions
 

  • Prep the chicken: Cut the chicken into cubes. Add 1 tablespoon of the olive oil and the seasonings. Give it a toss until the chicken is coated. Set aside to let the chicken marinade at least 30 minutes while you make the other components of the bowl.
  • Make the cilantro lime rice: cook rice according to the instructions on the package. Let it cool about 5-10 minutes and then add the cilantro, lime juice, olive oil, garlic powder, salt & black pepper. Mix to combine. 
  • Prep the Elote Dressing: while the rice is cooking, make the Elote dressing by mixing together the Greek yogurt, olive oil mayonnaise, lime zest, lime juice and spices.
  • Make the Street Corn Salad: If using fresh ears of corn, cook it using your preferred cooking method and remove fresh corn kernels from the cob with a sharp knife. Remove the pulp and seeds from the jalapeno. Chop the jalapeno, red pepper, red onion, and cilantro. To assemble the salad, add the corn, bell pepper, jalapeno, cilantro, red onion and cotija cheese to a large bowl. Add half of the Elote dressing and mix.
  • Cook the chicken: heat a large skillet on medium-high heat. Add olive oil and heat until it shimmers. Add the marinated chicken and cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C)
  • Assemble the bowls: Add the romaine (optional), rice, chicken and street corn salad to a bowl. Top it with more dressing, a squeeze of lime, and your favorite toppings! 
  • Hint: meal prep in advance by making the corn salsa and dressing ahead of time!

Notes

* nutrition info based on serving size recommendation (makes 6 bowls): ½ cup chicken, ½ cup rice, ¾ cup corn salad, 2 tablespoon dressing, ½ cup romaine lettuce (optional)
Expert Tips
  • Marinade the chicken for 30 minutes, up to 24 hours in the fridge.Be careful when adding the chicken to the hot oil because it may splatter!
  • A small amount of mayo added to the Greek yogurt goes a long way in this recipe and cuts the tanginess of the Greek yogurt! It also helps the dressing emulsify a bit better. With that said, you can totally leave the mayo out. It still tastes great.
  • Rinse the rice under cold water in a mesh strainer before cooking. This helps get rid of some of the starch and will prevent the rice from becoming gummy while it cooks.
  • Don't remove the lid from the pot while the rice cooks! It will release some of the steam. After the rice is done, remove the pot from the heat and let it stand for 5-10 minutes, covered, before removing the lid.
  • I like to finely chop the vegetables for the corn salsa.
  • If you or someone you are serving doesn't like cilantro, replace it with parsley or leave it out. 
Storage
*I suggest storing the individual components of this recipe separately. 
  • Meal Prep - meal prep in advance by chopping the veggies for the street corn. You can also make the cilantro lime rice and the dressing in advance!
  • Storage for Chicken - store in an airtight container in the refrigerator for up to 3-4 days.
  • Storage for Cilantro Lime Rice - let the rice cool completely and store in an airtight container for up to 3-4 days.
  • Storage for Street Corn Salad- store in an airtight container in the fridge for up to 3-4 days.
  • Storage for Elote Dressing- store in an airtight container in the refrigerator for up to 3-4 days. A mason jar works perfectly. Or grab these single-serve dressing containers for on-the-go
Dietitian Tip
Making recipes like these Street Corn Chicken Rice Bowls is a great option to get in lean proteins and tons of fresh veggies while leaving room for customization for the entire family. I like to serve everything in individual bowls and everyone can pick & choose what they want! If you meal prep a healthy option like this in advance, you'll likely to have enough for a couple of dinners or at least for dinner and lunch the next day. 
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊 

Nutrition

Serving: 1 bowlCalories: 470kcalCarbohydrates: 43gProtein: 34gFat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 655mgPotassium: 420mgFiber: 3g
Keyword gluten free
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