Street Corn Chicken Rice Bowl Recipe (High-Protein)
A colorful, flavorful bowl with smoky grilled chicken, creamy street corn, fluffy rice, and fresh toppings — ready in about 30 minutes.
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup cooked white or brown rice
- 1 cup corn kernels grilled or cooked
- 1/4 cup crumbled cotija cheese
- 2 tablespoons light mayonnaise or Greek yogurt
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
- Optional toppings: diced avocado fresh jalapeño slices, pickled red onions
Instructions
- Rinse and cook 1 cup rice according to package instructions. Fluff and keep warm.
- Season chicken breasts with salt, pepper, and chili powder. Grill or pan-sear 5–6 minutes per side until 165°F. Rest 5 minutes, then slice.
- In a mixing bowl, combine corn, mayonnaise or yogurt, lime juice, cotija cheese, smoked paprika, and garlic powder. Stir until evenly coated.
- Assemble bowls with rice, sliced chicken, and street corn mix.
- Top with cilantro, avocado, jalapeño, or pickled red onion. Serve immediately with extra lime if desired.
Notes
- High-Protein & Filling: With lean chicken breast and optional black beans, this bowl packs a satisfying amount of protein to keep you full for hours.
- Make-Ahead Friendly: For meal prep, store the rice, chicken, and corn topping separately in airtight containers. Assemble just before eating so the rice stays fluffy and the corn mix stays creamy.
- Gluten-Free: Naturally free from gluten when served with rice or cauliflower rice — no substitutions needed.
- Low-Carb Swap: Replace rice with cauliflower rice or shredded lettuce for a lighter version without losing the fresh, zesty flavors.
- Flavor Boosters: For extra smokiness, use fire-roasted corn. A pinch of cayenne or a drizzle of hot sauce will add more heat if you like spice.
- Perfect for Summer & BBQ Nights: This dish shines with fresh, seasonal corn and pairs well with grilled vegetables or a cold cucumber salad.
- Kid-Friendly Adaptation: Serve deconstructed — chicken slices, plain rice, and corn topping in separate sections — so little ones can mix as they like.
- Storage & Reheating: Store cooked chicken and rice in the fridge for up to 4 days. The corn mix is best fresh but will keep for 2–3 days; stir before using. Warm the chicken and rice gently before serving, then top with chilled corn mix for the best contrast.
Nutrition
Serving: 1bowlCalories: 420kcalCarbohydrates: 45gProtein: 32gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 85mgSodium: 580mgFiber: 4gSugar: 5g
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