I developed a Street Corn Chicken Bowl Recipe that layers lean chicken breast, nutrient-rich corn, avocado, lime juice, and wholesome rice into a simple, meal-prep friendly bowl designed to support balanced eating throughout the week.

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I can’t stop thinking about my Healthy And Delicious Street Corn Chicken Rice Bowl. I wanted something bold that still felt smart for weekday meals, so I paired juicy boneless skinless chicken breasts with slices of ripe avocado for a creaminess that keeps every bite interesting.

It hits that satisfying spot between quick Tasty Lunches and the kinds of Healthy Tasty Chicken Recipes I pin when I’m planning the week. I like how it survives the week in the fridge, and sometimes I eat it cold, sometimes reheated.

If you like loud flavors but want less fuss, this one will surprise you.

Ingredients

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Chicken breast packs lean protein, builds muscle and keeps you full longer.
Brown rice gives fiber and steady carbs, better than white rice for blood sugar.
Sweet corn adds crunch, fiber and natural sweetness, plus B vitamins.
Avocado brings creamy healthy fats, vitamin E and keeps the bowl satisfying.
Greek yogurt gives protein and tangy creaminess, with probiotics for digestion.
Cotija adds salty, crumbly richness and a hit of calcium.
Lime juice brightens flavors, adds acidity and a burst of vitamin C.
Cilantro give fresh herb notes, antioxidants and a pop of green.

Ingredient Quantities

1 lb boneless skinless chicken breasts about 2 medium

1 cup uncooked long grain brown rice

3 cups corn kernels fresh or frozen (about 4 ears fresh)

1 ripe avocado sliced

1/2 cup crumbled cotija cheese or feta

1/2 cup plain Greek yogurt

2 tbsp mayonnaise optional for extra creaminess

3 tbsp olive oil total

1 tbsp butter or additional oil for cooking the corn

2 tbsp fresh lime juice (from about 1 large lime) plus 1 lime cut into wedges

2 cloves garlic minced

2 tsp chili powder divided

1 tsp smoked paprika

1 tsp ground cumin

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cup fresh cilantro chopped

2 scallions thinly sliced

1/4 cup finely diced red onion

1 jalapeño seeded and chopped optional

How to Make this

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Equipment Needed

1. Large pot with lid for cooking the brown rice
2. Large skillet or sauté pan for searing the chicken and cooking the corn
3. Cutting board and a sharp chef’s knife for slicing avocado and chopping onion, cilantro and jalapeño
4. Measuring cups and measuring spoons for rice, oil, lime juice and spices
5. Mixing bowls, one small for the yogurt dressing and one medium for tossing everything
6. Wooden spoon or heatproof spatula for stirring rice and corn
7. Tongs or a fork for flipping and slicing the chicken
8. Fine mesh strainer or colander for rinsing rice and draining corn

FAQ

Can I use frozen corn or do I need fresh? Yes you can use frozen, no problem. Thaw or cook straight from frozen but give it a little longer in the pan so it chars nicely, or spread on a sheet and broil 3 to 4 minutes for that street corn charred flavor.

How do I cook the brown rice so it isnt dry or mushy? Use about 2 1/2 cups water for 1 cup brown rice, bring to a boil then simmer low covered 40 to 45 minutes, let rest 10 minutes and fluff with a fork. Or use a rice cooker, broth instead of water adds more flavor.

Can I make this dairy free or lower the fat? Yep, swap Greek yogurt for a dairy free yogurt or make an avocado crema (blend avocado, lime, garlic, little water), skip the cotija or use nutritional yeast. You can also leave out the mayo or use just 1 tbsp olive oil for creaminess.

Whats the best way to meal prep and reheat this bowl? Prep rice, cooked chicken and corn separately and store up to 4 days in the fridge, keep avocado and lime wedges separate. Reheat rice with a splash of water in microwave or on stove, warm chicken and corn quickly in a pan, finish with fresh lime and cilantro.

How can I make it less or more spicy? To tone it down use 1 tsp chili powder and skip the jalapeño, to turn it up add more chili powder, some cayenne or leave seeds in the jalapeño. Hot sauce works fine too if you want heat at the table.

Can I grill the chicken or make this vegetarian? Yes grill the chicken until it reaches 165 F or slice thin and char on a hot grill for extra flavor. For a vegetarian version use grilled tofu, tempeh, or black beans seasoned the same way, they soak up the flavors nicely.

Healthy And Delicious Street Corn Chicken Rice Bowl Recipe Substitutions and Variations

Chicken breasts: use boneless skinless thighs, extra firm tofu (press it, marinate and pan fry about 6-8 min per side), or shrimp (cook fast 2-3 min per side).
Brown rice: swap for quinoa (cooks quicker, 1:1 liquid to grain), farro or barley for a chewier bite, or cauliflower rice if you want low carb.
Cotija cheese: try queso fresco, crumbled feta, or mild goat cheese for a tangy creamy finish.
Plain Greek yogurt: sub with sour cream, regular plain yogurt (a bit thinner so add less lime), or mashed avocado mixed with lime for a dairy free creamy sauce.

Pro Tips

1) Rinse the brown rice until the water runs almost clear, toast it a bit in oil then add hot water and simmer low, dont stir it while cooking and let it sit covered for 10 minutes after cooking so it finishes steaming and wont be gummy.

2) For juicy chicken try a quick brine, 1 tablespoon salt dissolved in about 4 cups water for 20 to 30 minutes, pat dry, sear in a hot pan for color then finish on lower heat or in the oven until it reaches 165 F (74 C). Let it rest 5 to 10 minutes before slicing, that makes a huge difference.

3) Char the corn for extra flavor, use a very hot skillet or broiler with a little butter and oil to get brown bits then scrape off the kernels, if using frozen thaw and dry them well first so they actually brown. Add smoked paprika and a squeeze of lime at the end, it brightens everything.

4) Keep the avocado and herbs fresh by slicing the avocado just before serving and tossing with lime, chop cilantro and scallions last minute, and mellow red onion by soaking it in cold water for 5 to 10 minutes if its too sharp. For the creamy dressing mix Greek yogurt and a little mayo with lime, garlic and a pinch of sugar or honey if it tastes too tangy.

Healthy And Delicious Street Corn Chicken Rice Bowl Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

716

kcal

Equipment: 1. Large pot with lid for cooking the brown rice
2. Large skillet or sauté pan for searing the chicken and cooking the corn
3. Cutting board and a sharp chef’s knife for slicing avocado and chopping onion, cilantro and jalapeño
4. Measuring cups and measuring spoons for rice, oil, lime juice and spices
5. Mixing bowls, one small for the yogurt dressing and one medium for tossing everything
6. Wooden spoon or heatproof spatula for stirring rice and corn
7. Tongs or a fork for flipping and slicing the chicken
8. Fine mesh strainer or colander for rinsing rice and draining corn

Ingredients

1 lb boneless skinless chicken breasts about 2 medium
1 cup uncooked long grain brown rice
3 cups corn kernels fresh or frozen (about 4 ears fresh)
1 ripe avocado sliced
1/2 cup crumbled cotija cheese or feta
1/2 cup plain Greek yogurt
2 tbsp mayonnaise optional for extra creaminess
3 tbsp olive oil total
1 tbsp butter or additional oil for cooking the corn
2 tbsp fresh lime juice (from about 1 large lime) plus 1 lime cut into wedges
2 cloves garlic minced
2 tsp chili powder divided
1 tsp smoked paprika
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup fresh cilantro chopped
2 scallions thinly sliced
1/4 cup finely diced red onion
1 jalapeño seeded and chopped optional

Directions

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.