Healthy Street Corn Chicken Rice Bowl is your new go-to weeknight meal, offering a vibrant and satisfying way to enjoy zesty flavors with lean protein and wholesome grains. This recipe is perfect for anyone seeking a quick, healthy, and incredibly delicious meal that’s bursting with fresh ingredients.
Key Ingredients for Healthy Street Corn Chicken Rice Bowl
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
For the Street Corn (Esquites Style):
- 3 cups frozen or fresh corn kernels
- 1 tablespoon butter
- ½ cup finely chopped red onion
- 2 cloves garlic, minced
- ¼ cup chopped fresh cilantro, plus more for garnish
- 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon lime juice (from about ½ a lime)
- ½ teaspoon chili powder
- Pinch of cayenne pepper (optional, for extra heat)
- Salt to taste
For the Rice Base:
- 2 cups cooked brown rice or white rice
For the Toppings:
- ½ cup crumbled Cotija cheese (or feta cheese as a substitute)
- Optional: Sliced jalapeños, extra lime wedges, avocado slices
How to Make Healthy Street Corn Chicken Rice Bowl
Whip up a taste of the tropics in under 30 minutes with this Healthy Street Corn Chicken Rice Bowl! It’s a simple yet incredibly flavorful dish that balances savory chicken with bright, zesty corn. The creamy, tangy dressing over the sweet corn elevates this bowl, making it a deeply satisfying meal without the heaviness. The quick preparation time means you can enjoy this deliciousness any night of the week.
Step-by-Step Instructions
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Set aside.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 6-8 minutes, flipping halfway through, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Start the Street Corn: In the same skillet (no need to wash), melt the butter over medium heat. Add the chopped red onion and cook for 3-4 minutes until softened and translucent.
- Add Corn and Garlic: Add the corn kernels to the skillet. Cook, stirring occasionally, for about 5 minutes, until the corn is tender and slightly charred in places. Stir in the minced garlic and cook for another minute until fragrant.
- Create the Creamy Sauce: Remove the skillet from the heat. Stir in the chopped cilantro, mayonnaise (or Greek yogurt), lime juice, chili powder, and cayenne pepper (if using). Season with salt to taste. Mix well until the corn is thoroughly coated in the creamy dressing.
- Assemble the Bowls: Divide the cooked rice evenly among your serving bowls. Top each bowl generously with the seasoned chicken. Spoon the street corn mixture over the chicken and rice.
- Garnish and Serve: Sprinkle each bowl with crumbled Cotija cheese. Add any optional toppings like sliced jalapeños, avocado slices, or an extra squeeze of lime. Serve immediately.
Why You’ll Love This Healthy Street Corn Chicken Rice Bowl
This Healthy Street Corn Chicken Rice Bowl is an explosion of vibrant flavors and satisfying textures that you’ll crave again and again. The star of the show is undoubtedly the zesty, creamy street corn, reminiscent of your favorite taqueria’s esquites, beautifully complemented by tender, seasoned chicken and wholesome rice. It’s a fantastic way to bring restaurant-quality taste into your home without the hefty price tag or the long wait.
Compared to a basic chicken and rice dish, this recipe offers a delightful complexity, with the bright tang of lime, the subtle heat of chili, and the creamy richness of the corn dressing. It’s a complete meal that’s both nourishing and incredibly delicious, perfect for a quick weeknight dinner or a healthy lunch. Give this recipe a try and get ready to transform your meal routine with this delightful and easy-to-make bowl!
Storing and Reheating Tips
This Healthy Street Corn Chicken Rice Bowl is an excellent candidate for meal prepping. To store leftovers, allow the components to cool completely before transferring them to airtight containers. For optimal freshness, store the rice, chicken, and street corn mixture separately or loosely combined. In the refrigerator, the components will stay fresh for up to 3-4 days.
When you’re ready to reheat, you have a few options. For the best texture, reheat the chicken and rice separately in a microwave-safe dish, covered, at 50% power for 1-2 minutes, or until heated through. The street corn mixture can be gently warmed in a skillet over low heat or in the microwave for about 30-60 seconds, being careful not to overcook it, which can make it watery. For longer storage, you can freeze the cooled chicken and rice, but it’s generally best to store the street corn mixture separately and add it fresh after reheating. You can also freeze the entire assembled bowl, but the texture of the corn might be slightly affected upon thawing and reheating.
Final Thoughts
This Healthy Street Corn Chicken Rice Bowl is a flavor-packed, easy-to-make meal that’s incredibly satisfying and nutritious. We encourage you to whip up this vibrant dish at home for a delightful and wholesome culinary experience that’s sure to become a fast favorite. Get ready to enjoy a burst of fresh, zesty goodness!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Healthy Street Corn Chicken Rice Bowl
Ingredients
Equipment
Method
- In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Set aside.1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces, 1 tablespoon olive oil, 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.5 teaspoon smoked paprika, 0.25 teaspoon garlic powder, salt and black pepper
- Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 6-8 minutes, flipping halfway through, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- In the same skillet (no need to wash), melt the butter over medium heat. Add the chopped red onion and cook for 3-4 minutes until softened and translucent.1 tablespoon butter, 0.5 cup finely chopped red onion
- Add the corn kernels to the skillet. Cook, stirring occasionally, for about 5 minutes, until the corn is tender and slightly charred in places. Stir in the minced garlic and cook for another minute until fragrant.3 cups frozen or fresh corn kernels, 2 cloves garlic, minced
- Remove the skillet from the heat. Stir in the chopped cilantro, mayonnaise (or Greek yogurt), lime juice, chili powder, and cayenne pepper (if using). Season with salt to taste. Mix well until the corn is thoroughly coated in the creamy dressing.0.25 cup chopped fresh cilantro, 2 tablespoons mayonnaise (or Greek yogurt for a lighter option), 1 tablespoon lime juice (from about ½ a lime), 0.5 teaspoon chili powder, Pinch cayenne pepper, salt
- Divide the cooked rice evenly among your serving bowls. Top each bowl generously with the seasoned chicken. Spoon the street corn mixture over the chicken and rice.2 cups cooked brown rice or white rice
- Sprinkle each bowl with crumbled Cotija cheese. Add any optional toppings like sliced jalapeños, avocado slices, or an extra squeeze of lime. Serve immediately.0.5 cup crumbled Cotija cheese (or feta cheese as a substitute), sliced jalapeños, extra lime wedges, avocado slices