Easy Chicken Rice Bowl with Creamy Street Corn
A healthy, dietitian-inspired take on street corn bowls featuring grilled chicken, creamy lime-yogurt corn, brown rice, and vibrant toppings. Full of flavor and easy to meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
Salt and pepper to taste
Juice of 1 lime
2 cups cooked brown rice or cauliflower rice
1 1/2 cups corn kernels (fresh, frozen, or canned)
1/3 cup nonfat plain Greek yogurt
2 tbsp crumbled cotija or feta cheese
1/4 cup chopped cilantro
1 green onion, chopped
1 small jalapeño, minced (optional)
1 avocado, diced (optional)
Yogurt Lime Sauce:
3 tbsp Greek yogurt
1 tbsp lime juice
1/2 tsp lime zest
1/2 tsp honey or maple syrup
Water to thin
Salt to taste
Instructions
-
Cook brown rice or cauliflower rice and set aside.
-
Season chicken with olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
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Grill or sear chicken over medium-high heat for 5–6 minutes per side. Rest and slice.
-
Char corn in a dry skillet or heat until warm. Mix with yogurt, cheese, lime juice, cilantro, green onion, and jalapeño.
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In a small bowl, whisk yogurt lime sauce ingredients until smooth.
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Assemble bowls: rice, chicken, corn topping, avocado, and drizzle with sauce.
-
Garnish with extra herbs or cheese if desired. Serve warm or chilled.
Notes
Use plant-based yogurt and cheese for dairy-free. Add black beans for vegetarian option. Store components separately for freshness.