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Street Corn Chicken Bowls with Rice
Why Make This Recipe
Street Corn Chicken Rice Bowls are a delightful blend of flavors and textures. This dish combines juicy grilled chicken, fresh vegetables, and creamy dressing, all served over fluffy jasmine rice. It’s not only delicious but also easy to make. Whether it’s a weeknight dinner or meal prep for the week, this recipe will satisfy your cravings. Plus, it’s great for sharing or enjoying all to yourself!
How to Make Street Corn Chicken Rice Bowls
Ingredients:
- Chicken breast
- Olive oil
- Chili powder
- Smoked paprika
- Garlic powder
- Onion powder
- Greek yogurt
- Mayo
- Lime
- Corn
- Red bell pepper
- Jalapeño
- Red onion
- Cilantro
- Cotija cheese
- Jasmine rice
- Avocado
- Romaine (optional)
Directions:
- Marinate the chicken breast with olive oil, chili powder, smoked paprika, garlic powder, and onion powder. Grill or cook the chicken until done and slice it.
- Cook the jasmine rice according to package instructions.
- In a bowl, mix the Greek yogurt, mayo, lime juice, and diced jalapeño for the smoky yogurt dressing.
- Combine the cooked corn, diced red bell pepper, red onion, and cilantro in a separate bowl.
- Assemble the bowls by layering cilantro lime rice, sliced chicken, street corn mixture, avocado, and drizzle with the smoky yogurt dressing.
- Garnish with cotija cheese and serve with romaine on the side if desired.
How to Serve Street Corn Chicken Rice Bowls
Serve the bowls warm with a drizzle of the smoky yogurt dressing. You can top each bowl with extra cilantro and a squeeze of lime for added freshness. This dish pairs well with a side of tortilla chips or a light salad.
How to Store Street Corn Chicken Rice Bowls
To store leftovers, keep each component in separate airtight containers. The chicken, rice, and veggies can stay fresh in the fridge for up to three days. To reheat, warm each component in the microwave. Avoid reheating the avocado or fresh toppings until you’re ready to serve again.
Tips to Make Street Corn Chicken Rice Bowls
- Adjust the spice level to your taste by adding more jalapeños or using a milder chili powder.
- You can substitute the chicken with grilled shrimp or tofu for a different protein option.
- For added flavor, try grilling the corn before adding it to the bowl.
Variation
Feel free to add black beans or pinto beans for extra protein and fiber. You can also use quinoa instead of jasmine rice for a whole grain option.
FAQs
Can I use frozen corn for this recipe?
Yes, frozen corn works just as well. Just make sure to thaw and drain it before adding.
Is this recipe gluten-free?
Yes, this dish is gluten-free as long as you use gluten-free mayonnaise.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken, rice, and corn mixture ahead of time. Just assemble the bowls when you’re ready to eat.
Street Corn Chicken Rice Bowls
A delightful blend of juicy grilled chicken, fresh vegetables, and creamy dressing served over fluffy jasmine rice.
Ingredients
For the Chicken
- 2 pieces Chicken breast Boneless, skinless
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder Adjust to taste
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
For the Dressing
- 1/2 cup Greek yogurt
- 1/4 cup Mayo Use gluten-free if needed
- 1 tablespoon Lime juice Freshly squeezed
- 1 small Jalapeño Diced, adjust spice level to taste
For the Bowls
- 1 cup Corn Grilled or canned
- 1 medium Red bell pepper Diced
- 1 small Red onion Diced
- 1/4 cup Cilantro Chopped
- 1 cup Jasmine rice
- 1 medium Avocado Sliced
- 1 cup Romaine Optional, for serving
Garnish
- 1/4 cup Cotija cheese
Instructions
Preparation
- Marinate the chicken breast with olive oil, chili powder, smoked paprika, garlic powder, and onion powder. Grill or cook the chicken until done and slice it.
- Cook the jasmine rice according to package instructions.
- In a bowl, mix the Greek yogurt, mayo, lime juice, and diced jalapeño for the smoky yogurt dressing.
- Combine the cooked corn, diced red bell pepper, red onion, and cilantro in a separate bowl.
Assembly
- Assemble the bowls by layering cilantro lime rice, sliced chicken, street corn mixture, avocado, and drizzle with the smoky yogurt dressing.
- Garnish with cotija cheese and serve with romaine on the side if desired.
Notes
To store leftovers, keep each component in separate airtight containers. The chicken, rice, and veggies can stay fresh in the fridge for up to three days. Avoid reheating the avocado or fresh toppings until you’re ready to serve again.
