I came across a mouth-watering photo of a chicken and rice bowl on Pinterest, and I just couldn’t stop thinking about how I could put my own spin on it. The concept stayed in my head for days, and I knew I had to make it happen! Inspired by two of my favorite recipes from The Skinnyish Dish—her Sweet Corn Pasta Salad and Street Corn—I decided to create my own version with a juicy, marinated chicken, smoky street corn, and basmati rice. What resulted is an absolutely delicious, easy-to-make street corn chicken rice bowl that has quickly become a family favorite.
If you’re looking for a chicken rice bowl recipe that’s packed with flavor and perfect for meal prep, look no further! These bowls are a combination of tender chicken, roasted corn, fresh cilantro, zesty lime, and a creamy, spicy sauce. You can make these bowls with simple ingredients and customize them based on your family’s preferences. Let’s dive into the details!
Ingredients for Street Corn Chicken Rice Bowls
- For the Chicken Marinade:
- ½ cup fresh cilantro leaves
- ½ cup plain yogurt
- 1 tablespoon extra-virgin olive oil
- 1½ teaspoons ground coriander
- ½ small lime
- 1 clove garlic, coarsely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- For the Street Corn:
- 1 can of drained corn (or 2 cups fresh or frozen corn)
- 1 red onion, roughly chopped
- Olive oil for drizzling
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- For the Rice:
- 1¼ cups cooked basmati rice (1 cup dry basmati rice is needed)
- For the Sauce:
- ¼ cup avocado mayo
- 2 tablespoons grass-fed Greek yogurt
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- Juice of 1 lime
- For Toppings:
- 2 scallions (or spring onions), chopped
- ¼ cup fresh cilantro, chopped
- 1 cup crumbled cojita cheese or queso fresco
How to Make Street Corn Chicken Rice Bowls
- Marinate the Chicken:
Start by marinating the chicken thighs (about 1 lb of boneless, skinless thighs). I personally prefer thighs because they stay juicier and more flavorful, but you can use breasts if you prefer. For the marinade, place the cilantro, yogurt, olive oil, ground coriander, lime juice, garlic, salt, and pepper into a food processor. Pulse until everything is well combined, then pour the marinade over the chicken. Cover the chicken and let it marinate in the fridge for 1 hour, up to 24 hours. - Prepare the Street Corn:
Preheat your oven to 425°F (220°C). On a lined sheet pan, combine the drained corn and chopped red onion. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and onion powder. Bake for 12-15 minutes, stirring halfway through, until the corn is roasted and slightly caramelized. - Cook the Rice:
While the chicken and corn are marinating, cook the rice according to package instructions. You’ll need 1 cup of dry basmati rice, which will yield about 1¼ cups of cooked rice—enough for 5 bowls. Once cooked, set aside. - Cook the Chicken:
You can cook the marinated chicken in one of three ways:- Grill: Preheat your grill to medium-high heat. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Bake: Preheat your oven to 400°F (200°C). Bake the chicken for 20-25 minutes or until fully cooked.
- Air Fryer: Preheat your air fryer to 400°F (200°C). Air fry the chicken for 10-12 minutes, flipping halfway through, until fully cooked.
- Prepare the Sauce:
While the chicken and corn are cooking, mix together the avocado mayo, Greek yogurt, chili powder, cayenne pepper, and lime juice in a small bowl. Set aside. - Assemble the Bowls:
Once the chicken is cooked, slice it into strips or chunks. To assemble the bowls, start with ¼ cup of cooked rice in each bowl. Add 1-2 slices of chicken, depending on your preference. Top with roasted street corn, drizzle with the creamy sauce, and sprinkle with crumbled cheese, chopped scallions, and fresh cilantro. Add a squeeze of fresh lime juice for an extra burst of flavor.
Meal Prep and Storage Instructions
These chicken rice bowls are perfect for meal prep! Once assembled, you can store them in airtight containers in the fridge for up to 3-4 days. To reheat, simply warm the rice and chicken in the microwave, and enjoy the freshness of the toppings and sauce when serving.
These are the meal prep containers I have and love! P.S. They are actually a GREAT DEAL!
Why You’ll Love This Rice and Corn Chicken Bowl
These chicken and rice bowls are more than just delicious—they’re a great option for a quick and healthy dinner, lunch, or meal prep. The flavors are vibrant, and the combination of grilled chicken, roasted street corn, and creamy sauce is a total winner! Plus, with this recipe, you can customize the ingredients based on what you have on hand or what’s in season.
Whether you’re craving a filling weeknight dinner or looking for an easy meal prep idea, these rice bowls are sure to hit the spot!
FAQ: Street Corn Chicken Rice Bowls
What’s the best kind of rice for chicken rice bowls?
Basmati rice works beautifully in this recipe because it’s light, fluffy, and soaks up all the flavor from the chicken and sauce. You could also use jasmine rice, brown rice, or even cauliflower rice for a lower-carb option.
Can I make this chicken and rice bowl recipe ahead of time?
Yes! These bowls are perfect for meal prep. Store each component (chicken, rice, corn, toppings, and sauce) in separate containers in the fridge for up to 4 days. Assemble just before eating, or layer them in containers for easy grab-and-go lunches.
How do I reheat these bowls?
Reheat in the microwave for 1–2 minutes, or warm each component in a skillet. Add a splash of water to the rice before reheating to keep it from drying out.
What’s the difference between cotija and queso fresco?
Both are Mexican cheeses, but cotija is saltier, firmer, and crumbles more like feta. Queso fresco is softer, creamier, and milder in flavor. Either one works well in this bowl—use whatever is available near you!
Can I grill, bake, or air fry the chicken?
Yes! Here are the cooking instructions:
- Grill: Cook marinated thighs over medium-high heat for 5–6 minutes per side, or until internal temp reaches 165°F.
- Bake: Preheat oven to 425°F. Place chicken on a lined sheet pan and bake for 20–25 minutes, flipping halfway.
- Air Fry: Preheat to 400°F. Cook for 14–16 minutes, flipping halfway through.
🍽 More Delicious Bowl Ideas
If you loved this street corn chicken rice bowl, here are 3 more ideas to keep dinner exciting:
1. Buddha Bowls
A vegetarian classic made with quinoa or brown rice, roasted sweet potatoes, chickpeas, avocado, crunchy cabbage slaw, and tahini dressing. Great for clean eating and super customizable!
2. Buffalo Chicken Bowls
Spicy shredded buffalo chicken over rice with celery, carrots, chopped romaine, blue cheese or ranch dressing, and green onions. A game-day favorite turned weeknight dinner.
3. Orange Chicken Bowls
Sticky orange-glazed chicken (homemade or store-bought) served over rice with steamed broccoli, green onions, and sesame seeds. Sweet, tangy, and kid-approved.
🎉 Street Corn Chicken Rice Bowls For The Win!
These Street Corn Chicken Rice Bowls are everything you want in a meal—easy, flavorful, satisfying, and perfect for meal prep. Whether you’re serving them for a quick weeknight dinner or prepping ahead for the week, this recipe delivers big flavor with simple ingredients.
Give it a try and let me know what twist you put on it—I’d love to hear how you make it your own!:
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How Meals With Maria Makes Meal Planning Even Easier
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Street Corn Chicken Rice Bowls
- Total Time: 1 hour 45 minutes
- Yield: 5
Description
These Street Corn Chicken Rice Bowls are packed with flavor and perfect for meal prep! Juicy marinated chicken thighs, roasted corn and onion, fluffy rice, creamy chili-lime sauce, and plenty of fresh toppings come together in one delicious, budget-friendly meal.
Ingredients
For the Chicken & Marinade:
-
1 lb boneless skinless chicken thighs (or breasts)
-
½ cup fresh cilantro leaves (tender stems included)
-
½ cup plain yogurt
-
1 tbsp olive oil
-
1½ tsp ground coriander
-
½ small lime, juiced (plus extra lime wedges for serving)
-
1 garlic clove, chopped
-
1 tsp kosher salt
-
½ tsp freshly ground black pepper
For the Corn:
-
1 (15 oz) can corn, drained
-
1 red onion, roughly chopped
-
1 tbsp olive oil
-
¼ tsp salt
-
¼ tsp pepper
-
¼ tsp garlic powder
-
¼ tsp onion powder
For the Rice:
-
½ cup dry basmati rice (yields approx. 1¼ cups cooked)
For the Sauce:
-
¼ cup avocado mayo
-
2 tbsp grass-fed Greek yogurt
-
1 tsp chili powder
-
¼ tsp cayenne pepper
-
Juice of 1 lime
Toppings:
-
2 scallions or spring onions, chopped
-
¼ cup chopped cilantro
-
1 cup crumbled cotija or queso fresco
-
Lime wedges (optional)
Instructions
-
Marinate the Chicken: In a food processor, combine yogurt, cilantro, olive oil, coriander, lime juice, garlic, salt, and pepper. Blend until smooth. Pour over chicken and marinate 1–24 hours in the fridge.
-
Roast the Corn: Preheat oven to 425°F. On a lined sheet pan, toss drained corn and red onion with olive oil, salt, pepper, garlic powder, and onion powder. Roast for 12–15 minutes, stirring halfway.
-
Cook the Chicken:
-
Grill: 5–6 min per side over medium-high heat
-
Bake: 20–25 min at 425°F, flip halfway
-
Air Fryer: 14–16 min at 400°F, flip halfway
Let rest, then slice.
-
-
Cook the Rice: Prepare ½ cup dry basmati rice according to package instructions (yields ~1¼ cups cooked).
-
Make the Sauce: Mix avocado mayo, Greek yogurt, chili powder, cayenne, and lime juice until smooth.
-
Assemble the Bowls: In 5 bowls, add ¼ cup cooked rice, sliced chicken, roasted corn and onion, a drizzle of sauce, scallions, cilantro, and crumbled cheese. Top with fresh lime juice or wedges.
Notes
Make it spicier: Add more cayenne or a chopped jalapeño to the corn.
Dairy-free option: Use dairy-free yogurt and mayo, skip the cheese or use a vegan substitute.
Cotija vs. Queso Fresco: Cotija is firmer and saltier; queso fresco is softer and milder. Both work well—use what’s available.
- Prep Time: 15
- Marinate: 60
- Cook Time: 30
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