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.