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Healthy and Delicious Street Corn Chicken Rice Bowl


  • Author: Sarah White
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

A flavorful rice bowl with smoky paprika chicken, roasted corn, and a creamy tangy sauce. Balanced, colorful, and perfect for weeknight dinners.


Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, diced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 2 cups cooked rice (white, brown, or cauliflower rice)
  • 1 1/2 cups corn kernels (fresh, frozen, or canned)
  • 1/2 cup Greek yogurt
  • 2 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1/4 cup cotija cheese, crumbled
  • 1 avocado, sliced
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions

  1. In a bowl, combine diced chicken with olive oil, smoked paprika, cumin, salt, and pepper. Let marinate for 15–30 minutes. 
  2. Heat a skillet over medium-high heat and cook chicken for 6–8 minutes until golden and fully cooked. Remove from pan. 
  3. Add corn to the same skillet and cook for 4–5 minutes until lightly charred and fragrant. 
  4. In a small bowl, mix Greek yogurt, lime juice, chili powder, and a pinch of salt to make the sauce. 
  5. Assemble bowls by layering rice, chicken, and corn. Drizzle with yogurt sauce, then top with cotija cheese, avocado slices, and cilantro. 
  6. Serve with lime wedges on the side for extra freshness.

Notes

 For meal prep, store chicken, corn, and rice separately in the fridge for up to 4 days. Add fresh toppings just before serving. Swap chicken with shrimp or tofu for variation.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-Inspired