Street Corn Chicken Rice Bowl

A vibrant and delicious meal featuring grilled chicken, sweet charred corn, creamy cilantro sauce, and fluffy rice, perfect for a quick dinner or meal prep.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Mexican

Calories: 550

Ingredients Method Notes

Ingredients

For the Chicken

1 lb Smoky seasoned chicken (chicken breast or thighs) Seasoned with spices like paprika, cumin, and garlic powder.

For the Rice

1 cup Fluffy rice (white or brown) Jasmine or basmati recommended for added taste.

For the Corn

2 ears Fresh corn on the cob Frozen corn can be used if fresh isn't available.

For the Cilantro Sauce

1 cup Fresh cilantro Blend with yogurt or sour cream, lime juice, and salt.

For Topping

1 each Avocado Sliced for richness.
1 each Fresh lime Squeeze juice over before serving.

Method

Cooking

Cook the rice according to package instructions until fluffy.
Season and grill the chicken until cooked through, then slice it into strips.
Char the corn on the grill until slightly blackened for a smoky flavor.
Prepare the creamy cilantro sauce by blending fresh cilantro with yogurt or sour cream, lime juice, and a pinch of salt until smooth.
In a bowl, layer the rice at the bottom, then add the grilled chicken, followed by the charred corn.
Top with avocado slices for a creamy touch.
Drizzle with the cilantro sauce and squeeze fresh lime juice over the top before serving.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat the rice, chicken, and corn in the microwave and add fresh ingredients before serving.