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
Scale
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.
