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–+ servings
Easy Street Corn Chicken Rice Bowls for a High-Protein Win

Easy Street Corn Chicken Rice Bowls for a High-Protein Win

Easy Street Corn Chicken Rice Bowls offer a vibrant and nutritious meal, combining zesty flavors and high-protein ingredients for a satisfying dinner experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 10 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Cut into 1-inch cubes
  • 2 tablespoons Olive Oil Can substitute with neutral oil
  • 1 tablespoon Chili Powder Adjust according to heat tolerance
  • 1 teaspoon Ground Cumin Taco seasoning can be a fun variation
  • 1 teaspoon Garlic Powder Minced fresh garlic is a great substitute
For the Rice
  • 1 cup Long-Grain White Rice Quinoa or brown rice can be used
  • 1/4 cup Fresh Cilantro Chopped, parsley can be used as an alternative
  • 2 tablespoons Lime Juice Freshly squeezed is best
For the Corn Salad
  • 1 cup Sweet Corn Kernels Frozen corn can be used if thawed and dried
  • 1/2 cup Mayonnaise Greek yogurt can be a healthier substitute
  • 1/2 cup Non-Fat Greek Yogurt Sour cream is a fine substitute
  • 1/2 cup Cotija Cheese Feta can be used as a substitute
  • 1/2 teaspoon Smoked Paprika Regular paprika can be used if needed
  • 1/4 cup Red Onion Chopped, can use green onions for milder flavor
  • 1 small Jalapeño Remove seeds for a milder flavor

Equipment

  • Skillet
  • Mixing Bowl
  • measuring cups
  • measuring spoons
  • cutting board
  • Knife

Method
 

Preparation
  1. Marinate Chicken: In a bowl, whisk together olive oil, chili powder, cumin, garlic powder, and 1 tablespoon of lime juice. Toss the chicken cubes in the mixture to coat evenly and let them sit for 10 minutes to absorb those vibrant flavors.
  2. Cook Chicken: Heat a skillet over medium-high heat. Once hot, add the marinated chicken and cook for 8-10 minutes until golden brown and the internal temperature reaches 165°F.
  3. Prepare Rice: In a separate bowl, mix the cooked long-grain rice with chopped cilantro and the remaining tablespoon of lime juice.
  4. Make Corn Salad: In a large bowl, combine sweet corn kernels, mayonnaise, Greek yogurt, cotija cheese, smoked paprika, chopped red onion, and jalapeño. Stir until creamy and well incorporated.
  5. Assemble Bowls: Start by distributing the cilantro lime rice into serving bowls. Top with the golden chicken, and generously spoon the creamy corn salad over everything.
  6. Serve/Store: Enjoy immediately while warm, or pack into airtight containers for meal prep.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 40gFat: 20gSaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Add lime wedges and hot sauce on the side for extra flavor.

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