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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowls are a quick and easy dinner with all the flavors of summer.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 6 bowls
Calories 774 kcal

Equipment

  • grill
  • skillet
  • mixing bowls
  • baking dish

Ingredients
  

Chicken + Marinade

  • 4 pieces boneless skinless chicken breasts
  • ¼ cup olive oil or avocado oil
  • 1 each lime, juiced + zested
  • 1 each orange, juiced
  • 1 tablespoon honey
  • ¼ cup soy sauce
  • 1 tablespoon worcestershire sauce
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

Mexican Street Corn Salad

  • 2 cups corn
  • 1 each bell pepper, diced
  • 1 bunch cilantro, chopped
  • 1 each jalapeno, diced
  • ½ each red onion, diced
  • ¼ cup cotija cheese, crumbled
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 each limes, juiced
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt

Other Rice Bowl Options + Toppings

  • 4 cups cooked rice
  • black beans
  • cherry tomatoes, halved
  • jalapeño slices
  • lime wedges
  • additional fresh cilantro leaves
  • sour cream
  • 1-2 each avocado, sliced

Instructions
 

Grilled Chicken

  • Combine all marinade ingredients in a small bowl. Place chicken breasts in a shallow baking dish or ziplock bag. Pour marinade over top and ensure they are fully coated. Cover and refrigerate at least 30 minutes (or up to 4 hours).
  • Heat grill to medium heat.
  • Remove chicken from marinade and place chicken on grill. Cook at medium heat for 8-10 minutes per side. Remove from grill when the thickest part of the chicken reads 165 degrees.
  • Remove from grill and let rest at least 5 minutes so the juices can redistribute. Then cut into slices or cubes.

Cook on Stove

  • Heat your skillet to medium heat.
  • Remove chicken from marinade and place chicken in skillet. Cook over medium heat for 8-10 minutes per side. Remove from skillet when the thickest part of the chicken reads 165 degrees.

Street Corn Salad

  • In a skillet add a little oil or butter and cook corn until lightly charred.
  • In a large bowl add corn, bell pepper, cilantro, jalapeno, and onion.
  • In a small bowl add sour cream, mayonnaise, lime juice, cumin, paprika, and salt.
  • Add the dressing and cheese to the corn mixture and mix well.
  • Serve immediately or refrigerate for a few hours before serving.

Build Your Bowl

  • Between four bowls divide your rice, chicken and street corn salad.
  • Top with additional fresh cilantro, jalapeño slices and any of the other topping options you want!
  • Enjoy!

Nutrition

Serving: 1bowlCalories: 774kcalCarbohydrates: 52gProtein: 72gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 187mgSodium: 1257mgPotassium: 1420mgFiber: 3gSugar: 10gVitamin A: 1016IUVitamin C: 47mgCalcium: 100mgIron: 4mg
Keyword chicken rice bowl, customize toppings, easy dinner, Quick Meal, Street Corn, Summer Flavors
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