Grilled Chicken with Mexican Street Corn Rice Bowl
A vibrant, hearty, and flavorful bowl combining juicy grilled chicken with a zesty Mexican-style street corn salad, served over fluffy rice. Topped with fresh herbs, lime, and a touch of cheese, this dish is perfect for a quick weeknight dinner or meal prep.
Total Time: 35 minutes
Prep Time: 10 minutes
Cooking Time: 20–25 minutes
Servings: 2–3
Ingredients
For the Grilled Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
½ tsp chili powder
½ tsp garlic powder
Salt and pepper, to taste
Juice of ½ lime
For the Mexican Street Corn Rice:
1 cup cooked rice (white, brown, or cilantro lime rice)
1 cup corn kernels (fresh, canned, or frozen)
1 small red bell pepper, diced
2 tbsp mayonnaise or Greek yogurt
1 tbsp lime juice
¼ tsp chili powder
2 tbsp fresh cilantro, chopped
2 tbsp crumbled cotija or feta cheese
Salt and pepper, to taste
Optional Toppings:
Lime wedges
Extra cilantro
Sliced avocado or jalapeno
Instructions
Prepare the chicken:
Mix olive oil, smoked paprika, chili powder, garlic powder, salt, pepper, and lime juice.
Coat the chicken breasts evenly and let marinate for 10–15 minutes.
Cook the chicken:
Heat a grill pan or outdoor grill over medium-high heat.
Grill chicken for 6–7 minutes per side (depending on thickness) until fully cooked (internal temp 75°C / 165°F).
Remove and let rest 5 minutes before slicing.
Prepare the Mexican street corn:
In a skillet, heat corn and red bell pepper over medium heat for 3–4 minutes until slightly charred.
Remove from heat and stir in mayonnaise (or Greek yogurt), lime juice, chili powder, cilantro, salt, and pepper.
Assemble the bowl:
Place rice at the base of each bowl.
Top with grilled chicken slices and Mexican street corn mixture.
Sprinkle crumbled cheese and extra cilantro on top.
Add optional toppings like avocado slices or lime wedges. Serve immediately.
Tips:
Rice Options: Cilantro lime rice works best for extra flavor, but any cooked rice will do.
Corn: Roasting or grilling the corn adds a smoky depth.
Make Ahead: Marinate chicken in advance and prep the street corn mixture ahead for quick assembly.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs stay juicier and have more flavor. Adjust cooking time slightly.
Q: Can this be made vegetarian?
A: Substitute chicken with grilled tofu, tempeh, or roasted chickpeas.
Q: Can I freeze leftovers?
A: Rice and cooked chicken can be frozen, but it’s best to add the street corn fresh when reheating.
Nutritional Information
Calories: 420 kcal
Carbohydrates: 40 g
Protein: 28 g
Fat: 18 g
Saturated Fat: 4 g
Fiber: 5 g
Sugar: 5 g
Sodium: 380 mg