Description
Looking for the best street corn bowl idea? This easy chicken rice bowl is healthy quick and full of flavor with simple bold toppings! Perfect for busy weeknights summer lunches or meal prep this bowl delivers the best balance of fresh creamy and spicy. A simple winner!
Ingredients
Scale
- 2 chicken breasts
- 2 cups cooked rice
- 1½ cups corn (grilled or canned)
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp chili powder
- Salt and pepper to taste
- ¼ cup mayo or crema
- 1 lime
- 2 tbsp cotija cheese crumbled
- 2 green onions chopped
Instructions
- Season chicken with oil, garlic powder, chili powder, salt, and pepper.
- Grill or pan-cook chicken 5–6 minutes per side until done.
- Mix mayo or crema with lime juice and chili powder for sauce.
- Warm or char corn until golden and fragrant.
- Slice cooked chicken after resting a few minutes.
- Assemble bowls with rice, chicken, corn, cheese, and green onions.
- Drizzle with creamy sauce and serve with lime wedges.
Notes
- Add black beans or avocado for more bulk.
- Use rotisserie chicken to save time.
- Substitute feta for cotija if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilled or Pan-Seared
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg