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u3887994962 street corn chicken bowl with cilantro lime rice 8c20eb8b bd2e 4416 9c79 ad2155250bf4 1

Street Corn Chicken Bowl with Cilantro Lime Rice

A high-protein Mexican-inspired bowl made with juicy seasoned chicken, creamy street corn topping, and fresh cilantro lime rice. Perfect for meal prep or a quick family dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb Boneless skinless chicken breasts
  • 1 tbsp Olive oil
  • 1 tbsp Fresh lime juice
  • 1 tsp Smoked paprika
  • 1 tsp Chili powder
  • 0.5 tsp Garlic powder
  • 0.5 tsp Dried oregano
  • 0.75 tsp Salt
  • 0.25 tsp Black pepper
Street Corn Topping
  • 3 cups Sweet corn fresh or frozen
  • 0.25 cup Light sour cream
  • 2 tbsp Light mayonnaise
  • 0.33 cup Cotija cheese crumbled
  • 1 tbsp Fresh lime juice
  • 0.5 tsp Chili powder
Cilantro Lime Rice
  • 1 cup Jasmine rice uncooked
  • 2 cups Water
  • 0.5 tsp Salt
  • 2 tbsp Fresh lime juice
  • 0.25 cup Fresh cilantro chopped

Equipment

  • Large Skillet
  • Medium Saucepan with Lid

Method
 

Instructions
  1. Rinse rice. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let rest 5 minutes, fluff, then stir in lime juice and cilantro.
  2. Mix olive oil, lime juice, and spices. Coat chicken evenly. Cook in a skillet over medium heat for 5–7 minutes per side until fully cooked. Rest and slice.
  3. Heat corn until warm. In a bowl, mix corn with sour cream, mayonnaise, cotija, lime juice, and chili powder. Season to taste.
  4. Assemble bowls with rice, sliced chicken, and street corn topping. Add optional toppings and serve.

Notes

Store leftovers in airtight containers in the refrigerator for up to 4 days. Chicken and rice can be frozen separately for up to 2 months.