Why I Love This Recipe

There are certain meals I know I’ll never get tired of, and this bowl is definitely one of them. It has a little bit of everything: juicy chicken, creamy street corn, fresh toppings, and plenty of flavor in every bite. It’s great for meal prep, easy enough for a weeknight, and one of those lunches you’ll actually be excited to eat.

Enjoying The Leftovers

This bowl was made for meal prep. Store the chicken, rice, street corn mixture, and fresh toppings separately, then assemble when you’re ready to eat. That way everything stays fresh, and the flavors come together perfectly every time.

Storing

Store each component in separate airtight containers in the refrigerator for up to 4 days. Keeping the street corn mixture and fresh toppings separate from the warm ingredients helps maintain the best texture.

Reheating

Layer the warm rice and chicken into a bowl, then top with the street corn mixture and your favorite fresh toppings like avocado, cilantro, jalapeños, or an extra squeeze of lime. Finish with a sprinkle of Tajín or cotija cheese for even more flavor.

A pan with cooked crispy chicken.
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Street Corn Chicken Bowls

Juicy seasoned chicken, creamy street corn, and fresh toppings come together in this Street Corn Chicken Bowl for an easy, high-protein meal that's full of bold flavor. Perfect for meal prep or busy weeknight dinners, this balanced bowl is delicious served over rice with lime, cotija cheese, and your favorite fresh toppings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

For the chicken
  • 1 1/2 lbs chicken breast or thighs cut into bite-size pieces
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil + a little more for the pan
For the street corn topping
  • 1 1/2-2 cups corn canned or frozen
  • 1/2 cup plain greek yogurt
  • 1/4 cup grated cotija cheese
  • 1 tbsp mayo
  • Juice of 1 lime or more to taste
  • 2 tsp tajín or everything but the elote seasoning from Trader Joe’s
  • Sprinkle of paprika to taste
  • 2 tbsp chopped cilantro
  • 1 tsp honey
  • Salt & pepper to taste
For the bowls
  • Choice of rice
  • Sliced avocado
  • Extra cilantro for garnish
US – M

Instructions

  • In a bowl, toss the chicken pieces with olive oil, paprika, garlic powder, cumin, chili powder, salt, and pepper until evenly coated.
  • Preheat a pan over medium-high heat. Add a drizzle of olive oil and cook the chicken for 5–7 minutes, stirring occasionally, until golden brown and cooked through.
  • In a separate bowl, combine the Greek yogurt, mayo, cotija cheese, lime juice, Tajín, cilantro, paprika, salt, and pepper. Once combined, add the corn and stir until the corn is fully coated. (if you’re using frozen corn, warm it up on a pan for a few minutes until thawed, then add to the mixture)
  • Assemble your bowls by layering rice, cooked chicken, the street corn topping, sliced avocado, and a sprinkle of fresh cilantro.
  • Serve and enjoy!

Equipment

saute pan
cutting board
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 437kcal | Carbohydrates: 20g | Protein: 43g | Fat: 21g | Fiber: 5g