Description
This Street Corn Chicken Rice Bowl recipe is a delightful combination of tender grilled chicken, flavorful Mexican street corn salad, and a variety of customizable toppings, all served over a bed of rice. It’s a satisfying and delicious meal that’s perfect for lunch or dinner.
Ingredients
Units
Scale
Grilled Chicken:
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade
Mexican Street Corn Salad:
- 2 cups grilled corn (approx. 3-4 cobs of corn)
- 1/3 cup mayo
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1–2 tablespoons lime juice
- 1/2 tablespoon garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 cup red onion, diced
- 1/4 cup cotija cheese, crumbled
Other Rice Bowl Options + Toppings (build your own):
- 4 cups rice of your choice, cooked
- black beans
- cherry tomatoes, halved
- jalapeño slices
- lime wedges
- additional fresh cilantro leaves
- sour cream
- 1–2 avocado, sliced
Instructions
- Grilled Chicken: Combine Chicken Marinade ingredients and marinate the chicken. Grill until cooked through.
- Street Corn Salad: Grill corn, then combine with mayo, feta, cilantro, lime juice, and spices.
- Build Your Bowl: Divide rice, chicken, and corn salad among bowls. Top with desired toppings.
Notes
- You can customize the toppings based on your preferences.
- Feel free to add additional seasonings or ingredients to suit your taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
