Go Back

Street Corn Chicken Rice Bowls

Street Corn Chicken Rice Bowls are a fresh and flavorful meal made with juicy seasoned chicken, creamy Mexican-inspired street corn, and fluffy rice layered together in one satisfying bowl. Packed with smoky, spicy, and zesty flavors, these bowls are perfect for an easy weeknight dinner or meal prep, with toppings like avocado, parsley, feta cheese, tomatoes adding extra freshness and crunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, lunch, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method

Ingredients
  

For the Chicken:
  • 1 1/2 lbs Chicken tenders
  • 3 Tbsp Olive oil ( 1 for marinade + 2 for cooking? extra virigin
  • 1 1/2 tsp Chili powder
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper
For the Dressing:
  • 1 Cup Greek yogurt
  • 2 Tbsp Mayonnaise
  • 2 Tbsp Lemon juice
  • 1/2 tsp Chili powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
For the Street Corn:
  • 4 Corn, cooked or grilled
  • 1/2 Red bell pepper, chopped
  • 1 small Jalapeno, chopped
  • 1/4 Cup Red onion, chopped
  • 1/4 Cup Parsley, chopped
  • 1/4 Cup Feta cheese, crumbled
For the Rice:
  • 2 Cups Basmati rice
  • 1 Tbsp Olive oil extra virgin
  • 1/2 Cup Parsley
  • 2 Tbsp Lemon juice
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper
For Assembling:
  • Romaine lettuce
  • Avocado
  • Feta cheese
  • Tomatoes, diced

Equipment

  • 1 Skillet

Method
 

  1. Prep the Chicken: Cut chicken in cubes. Coat with olive oil and seasonings. Set aside.
  2. Make the Rice: Cook rice according to package. 2 cups of rice = 4 cups of water ratio. Mix in parsley, lemon juice, olive oil, garlic powder, salt, and black pepper.
  3. Prep the Dressing: In a small bowl combine Greek yogurt, mayonnaise, lemon juice, chili powder, smoked paprika, garlic powder, salt, and black pepper.
  4. Make the Street Corn: Chop the jalapeno, red bell pepper, red onion, and parsley. Add everything to a bowl with the corn. Top with feta cheese and half of the dressing.
  5. Cook the Chicken: Heat a skillet on medium-high heat. Add olive oil until hot. Add marinated chicken cubes and cook 3-4 minutes on each side or until cooked through. Internal temperature should reach 165F (75C).
  6. Assemble the Bowls: Add romaine lettuce, rice, chicken, and corn to a bowl. Top with tomatoes, avocado, feta cheese and drizzle with more dressing. Enjoy!