If you’re craving a dish that bursts with vibrant flavors, fresh ingredients, and a satisfying blend of textures, you absolutely must try this Healthy Street Corn Chicken Rice Bowl Recipe. It’s like taking a flavorful stroll through your favorite street market, where smoky grilled corn meets perfectly seasoned chicken and creamy avocado, all nestled on a bed of wholesome brown rice. This recipe not only scores high on taste but also keeps things light and nourishing, making it a true crowd-pleaser whether you’re cooking for your family or meal prepping for the week ahead.
Ingredients You’ll Need
What’s fantastic about this Healthy Street Corn Chicken Rice Bowl Recipe is how every ingredient is simple yet essential, coming together to create that perfect balance of smoky, creamy, and zesty. Each element contributes to the dish’s amazing taste, color, and texture, making it a joy to prepare and even more delightful to eat.
- 2 boneless, skinless chicken breasts: Provides lean protein and the perfect base for smoky, juicy grilled flavor.
- 2 tablespoons olive oil, divided: Adds healthy fats and helps create a beautiful sear on the chicken and corn.
- 1 teaspoon chili powder: Brings a mild smoky heat that complements the grilled notes.
- 1 teaspoon paprika: Enhances color and depth of flavor with a subtle earthiness.
- Salt and pepper to taste: Essential for seasoning and balancing all flavors.
- 1 cup cooked brown rice: Nutty and wholesome, providing a sturdy and nutritious base.
- 2 ears of corn, husked and grilled: The star of the show, delivering sweet, smoky bursts in every bite.
- 1/2 cup black beans, drained and rinsed: Adds protein and a creamy texture contrast.
- 1/4 cup chopped fresh cilantro: Gives a bright, fresh herbal note that lifts the whole bowl.
- 1 lime, cut into wedges: Offers the perfect citrus zing to brighten flavors.
- 1/4 cup crumbled cotija cheese (or feta): Adds a salty, crumbly kick that enhances creaminess.
- 2 tablespoons Greek yogurt: Forms the creamy, tangy base of the sauce without weighing things down.
- 1 tablespoon mayonnaise: Helps create a luscious sauce texture with richness.
- 1 small jalapeño, diced (optional): For those who love a touch of heat and extra flavor layers.
- 1 avocado, sliced: Adds buttery smoothness and a vibrant pop of color.
How to Make Healthy Street Corn Chicken Rice Bowl Recipe
Step 1: Prep Your Grill and Chicken
Start by preheating your grill or grill pan over medium-high heat; this ensures you get those gorgeous char marks and smoky flavor. While it’s warming up, rub the chicken breasts with 1 tablespoon of olive oil and season generously with chili powder, paprika, salt, and pepper. This spice rub creates the perfect savory crust during grilling.
Step 2: Grill the Chicken
Place the chicken on the grill and cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Resist the urge to flip too often; letting it sit on one side helps form that deliciously crisp exterior. When done, set the chicken aside to rest—it keeps the juices locked in and makes slicing easier.
Step 3: Grill the Corn
While your chicken is cooking, grill the husked ears of corn for about 8 to 10 minutes, turning occasionally to get even charring. This step is what makes the street corn so unforgettable—each kernel pops with sweet, smoky goodness that’s the heart of this recipe.
Step 4: Prepare the Corn Kernels
Once grilled, stand each ear of corn upright on a cutting board. Slice downward with a sharp knife to remove the kernels easily. This method keeps all the beautiful, smoky corn intact and ready to layer into your bowl.
Step 5: Mix the Creamy Sauce
In a small bowl, whisk together the Greek yogurt, mayonnaise, a pinch of salt, and juice from half a lime. This sauce adds a refreshing tang and luscious creaminess that perfectly complements the smoky corn and spiced chicken without overpowering them.
Step 6: Slice the Chicken
Cut your rested chicken breasts into strips. Having nicely sliced chicken not only makes the bowl look inviting but also ensures every bite gets a perfect ratio of meat to other ingredients.
Step 7: Assemble the Bowl
Divide the cooked brown rice into serving bowls as the base. Top each bowl with chicken strips, grilled corn kernels, black beans, and avocado slices. Next, drizzle your creamy sauce over the top, then sprinkle with fresh cilantro, crumbled cotija cheese, and diced jalapeño if you want that extra kick.
Step 8: Final Touches
Serve the bowls with lime wedges on the side for extra zing. A good squeeze of lime just before eating brightens everything up and ties all the flavors perfectly together.
How to Serve Healthy Street Corn Chicken Rice Bowl Recipe
Garnishes
Finishing touches really elevate this dish. Freshly chopped cilantro and crumbled cotija cheese add beautiful color contrast and bursts of flavor, while optional jalapeño brings some heat and texture variance. Don’t hesitate to add more avocado slices or a drizzle of extra sauce for creaminess.
Side Dishes
This bowl is perfectly balanced on its own, but if you want to round out your meal, consider pairing it with a light mixed green salad or a crisp cucumber salad. A chilled glass of sparkling water with lime complements the dish beautifully, especially on warm days.
Creative Ways to Present
For a fun presentation, try serving this dish in a colorful, rustic bowl that showcases all the vibrant ingredients. Layering your ingredients thoughtfully, so colors peek through, makes the bowl irresistibly Instagram-worthy and truly uplifting to dig into.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Healthy Street Corn Chicken Rice Bowl Recipe, store the components separately when possible—keep the chicken, rice, and corn in airtight containers in the refrigerator. This helps preserve texture and prevents sogginess, especially for up to 3 days.
Freezing
While the chicken and rice freeze well, the creamy sauce and avocado do not. If you want to freeze portions, pack only the grilled chicken and brown rice. Thaw overnight in the fridge and add fresh toppings and sauce after reheating for the best taste.
Reheating
Reheat your chicken and rice gently in the microwave or on the stovetop, adding a splash of water to keep the rice moist. Avoid reheating the avocado or sauce to maintain fresh flavors—add those right before serving to recreate that fresh, summery vibe.
FAQs
Can I use white rice instead of brown rice?
Absolutely! White rice works fine if you prefer a softer texture or a milder taste. Just keep in mind that brown rice adds more fiber and nuttiness, which complements the robust flavors in this bowl.
Is this recipe spicy?
The base recipe has mild heat from chili powder and paprika, but you can easily adjust the spice level by adding or omitting the diced jalapeño based on your preference.
What can I substitute for cotija cheese?
If cotija isn’t available, feta cheese makes an excellent substitute with a similar crumbly texture and tangy flavor that pairs perfectly with the other ingredients.
Can I make this dish vegetarian?
Definitely! Skip the chicken and add extra black beans or grilled veggies like zucchini and bell peppers for a satisfying meat-free version of this Healthy Street Corn Chicken Rice Bowl Recipe.
How long does it take to prepare this recipe?
From start to finish, you’re looking at about 35 minutes—15 minutes prep and 20 minutes cooking time—making it wonderfully speedy for a weeknight dinner.
Final Thoughts
This Healthy Street Corn Chicken Rice Bowl Recipe is a total winner for anyone who loves bold, fresh flavors without fuss. It’s colorful, wholesome, and packed with all the good stuff that makes weeknight dinners something to look forward to. Go ahead, give it a try—you’ll be so glad you did!
Print
Healthy Street Corn Chicken Rice Bowl Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
- Diet: Low Fat
Description
This Healthy Street Corn Chicken Rice Bowl combines tender grilled chicken breasts with smoky grilled corn, hearty brown rice, and creamy avocado for a nutritious and flavorful meal. Topped with a tangy Greek yogurt sauce, fresh cilantro, and crumbled cotija cheese, this bowl is perfect for a healthy lunch or dinner with a delicious Mexican-inspired twist.
Ingredients
Protein
- 2 boneless, skinless chicken breasts
Vegetables & Grains
- 1 cup cooked brown rice
- 2 ears of corn, husked and grilled
- 1/2 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1 small jalapeño, diced (optional)
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Dairy & Condiments
- 1/4 cup crumbled cotija cheese (or feta as a substitute)
- 2 tablespoons Greek yogurt
- 1 tablespoon mayonnaise
Spices & Oils
- 2 tablespoons olive oil, divided
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the grill. Preheat your grill or grill pan over medium-high heat to get it ready for cooking the chicken and corn.
- Prepare the chicken. Rub the chicken breasts with 1 tablespoon of olive oil, chili powder, paprika, salt, and pepper to season evenly.
- Grill the chicken. Place the chicken on the grill and cook for 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let it rest.
- Grill the corn. While the chicken is cooking, grill the corn for 8-10 minutes, turning occasionally until it is slightly charred and smoky.
- Remove corn kernels. Stand the corn cobs upright and carefully slice downwards with a sharp knife to remove the kernels.
- Make the yogurt sauce. In a small bowl, mix Greek yogurt, mayonnaise, a pinch of salt, and the juice from half the lime until smooth and creamy.
- Slice the chicken. Cut the rested grilled chicken into thin strips for easy bowl assembly.
- Assemble the bowls. Divide the cooked brown rice into serving bowls. Top each with sliced grilled chicken, grilled corn kernels, black beans, and avocado slices.
- Add toppings and sauce. Drizzle the prepared yogurt sauce evenly over the bowls, then sprinkle with chopped cilantro, crumbled cotija cheese, and diced jalapeño if desired.
- Serve with lime wedges. Place lime wedges on the side for squeezing over the bowls immediately before eating for a burst of fresh citrus flavor.
Notes
- For a spicier kick, include the diced jalapeño as a topping or mix into the yogurt sauce.
- Substitute cotija cheese with feta cheese if cotija is unavailable.
- Use pre-cooked brown rice to speed up meal preparation.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- This bowl can be made ahead by grilling chicken and corn in advance and assembling later.
- Leftover bowls can be refrigerated for up to 2 days but add avocado fresh to prevent browning.
