Description

Craving something bold, fresh, and satisfying? This Street Corn Chicken Rice Bowl brings all the excitement of Mexican street food into a quick, easy dinner bowl. Juicy grilled chicken, sweet charred corn, fluffy rice, and a tangy, creamy drizzle make this an irresistible option for anyone looking for quick dinner ideas, food prep inspiration, or healthy comfort food. Whether you’re after a weeknight meal, meal prep magic, or dinner ideas that don’t skimp on flavor, this bowl has you covered. The colors are vibrant, the flavors are explosive, and the texture combination? Pure bliss.

Ingredients

1 lb boneless, skinless chicken thighs (or breasts)
2 cups cooked white rice (jasmine or basmati)
1 1/2 cups corn (fresh, canned, or frozen)
2 tablespoons olive oil
Juice of 2 limes
2 garlic cloves, minced
1 teaspoon chili powder or smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup Greek yogurt or sour cream
1/4 teaspoon garlic powder
1 tablespoon chopped fresh cilantro
Optional toppings: red pepper flakes, cotija or feta cheese, avocado slices, pico de gallo

Instructions

In a bowl, mix olive oil, lime juice, minced garlic, chili powder, salt, and pepper. Add chicken and marinate for at least 30 minutes.
Cook rice according to package instructions. Set aside.
Heat a grill pan or skillet over medium-high heat. Cook chicken 5–7 minutes per side, until charred and cooked through. Rest 5 minutes, then slice.
In a dry skillet, char the corn until golden spots appear. Season with a pinch of salt and a squeeze of lime.
Make the crema: Mix Greek yogurt or sour cream with lime juice, garlic powder, and a little salt. Thin with water if needed.
Assemble bowls: layer rice, sliced chicken, corn, and sauce. Top with cilantro and any extra toppings.

Prep Time: 15 minutes
Cook Time: 25 minutes