Description
This Street Corn Chicken Rice Bowl is packed with bold flavors and fresh ingredients! Juicy grilled chicken is served over fluffy rice and topped with a zesty Mexican street corn salad loaded with grilled corn, feta, cotija cheese, and a squeeze of lime. Customize your bowl with black beans, avocado, jalapeños, and more for a hearty, satisfying meal!
Ingredients
Units
Scale
For the Grilled Chicken
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade
For the Mexican Street Corn Salad
- 2 cups grilled corn (about 3-4 ears)
- 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
For the Rice Bowl & Toppings
- 4 cups cooked rice (white, brown, or cauliflower rice)
- Black beans
- Cherry tomatoes, halved
- Jalapeño slices
- Lime wedges
- Additional fresh cilantro leaves
- Sour cream
- 1–2 avocado, sliced
Instructions
- 1. Grill the Chicken
- Marinate the Chicken: In a small bowl, mix the marinade ingredients. Coat the chicken breasts and refrigerate for 15 minutes to 1 hour.
- Preheat the Grill: Heat to 400-450°F.
- Grill the Chicken: Remove from marinade and grill for 4-6 minutes per side over direct heat.
- Finish Cooking: Move to indirect heat and cook for 5-7 more minutes until the thickest part reaches 160°F.
- Rest & Slice: Let the chicken rest for 5 minutes before slicing or cubing. The internal temp should reach 165°F.
- 2. Make the Street Corn Salad
- Grill the Corn: Heat grill to 450°F. Lightly coat corn with olive oil and salt. Grill for 10-12 minutes, turning every 2-3 minutes until slightly charred.
- Cut Kernels Off the Cob: Let cool, then slice off the kernels.
- Mix Ingredients: In a bowl, combine corn, mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Stir well and adjust seasoning as needed.
- 3. Assemble Your Bowl
- Divide cooked rice among four bowls.
- Top with grilled chicken and street corn salad.
- Add optional toppings like jalapeños, avocado, black beans, tomatoes, or sour cream.
- Serve with lime wedges and enjoy!
Notes
- Dairy-Free Option: Swap feta and cotija for dairy-free alternatives.
- Meal Prep Friendly: Store leftovers in an airtight container in the fridge for up to 3 days.
- Alternative Proteins: Swap chicken for grilled shrimp, steak, or tofu.
Nutrition
- Serving Size: 1 bowl
- Calories: 580kcal
- Sugar: 7g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 110mg