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–+ servings
Street Corn Chicken Rice Bowl

Delicious Street Corn Chicken Rice Bowl You’ll Crave!

This Street Corn Chicken Rice Bowl combines smoky grilled chicken and charred corn for a nutritious, crowd-pleasing dinner that's ready in under 30 minutes.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless Chicken Thighs Can substitute with chicken breast for a leaner option.
  • 2 Tbsp Olive Oil Can be replaced with vegetable oil for a neutral flavor.
  • 1 Tbsp Chili Powder Smoked paprika is a great alternative.
  • 1 tsp Cumin Can be substituted with coriander or omitted.
  • 1 tsp Paprika Opt for sweet or smoked variety based on your taste.
  • 3 cloves Garlic (Minced) Fresh garlic is ideal, but garlic powder also works.
  • 1 Tbsp Lime (Juice and Zest) Can substitute with lemon if needed.
  • to taste Salt & Pepper Essential for seasoning.
For the Rice Base
  • 1 cup Jasmine Rice Brown rice or quinoa can boost fiber content.
  • 2 cups Chicken Broth Vegetable broth works for a vegetarian version.
For the Toppings
  • 1 cup Fresh Cilantro Can substitute with parsley if preferred.
  • 1 cup Fresh Corn Canned or frozen corn can be a quick alternative.
  • 1/2 cup Mayonnaise Greek yogurt can make it healthier.
  • 1/2 cup Cotija Cheese Feta cheese is a good alternative.
  • 1/2 cup Mexican Crema or Sour Cream Sour cream can be used for simplicity.

Equipment

  • Grill
  • Medium saucepan
  • Large bowl
  • Knife
  • cutting board

Method
 

Preparation Steps
  1. In a large bowl, combine boneless chicken thighs, olive oil, chili powder, cumin, paprika, minced garlic, and lime juice. Cover and marinate in the refrigerator for at least 30 minutes.
  2. In a medium saucepan, bring chicken broth to a boil. Stir in jasmine rice, reduce heat to low, cover, and simmer for about 15 minutes until tender.
  3. Preheat your grill or grill pan over medium-high heat. Grill fresh corn for 10–12 minutes until charred, then cut kernels off cob.
  4. Remove marinated chicken from the fridge and grill for 6–8 minutes per side until golden brown and cooked through.
  5. Whisk together sour cream and lime juice in a small bowl to create lime crema.
  6. Assemble the bowl by layering jasmine rice, adding sliced grilled chicken, charred corn, and cotija cheese. Drizzle with lime crema and garnish with cilantro.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Allow the chicken to marinate for a full 30 minutes to maximize flavor. Keep wet and dry ingredients separate for serving.

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