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:
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1 lb boneless skinless chicken thighs (or breasts)
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½ cup fresh cilantro leaves (tender stems included)
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½ cup plain yogurt
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1 tbsp olive oil
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1½ tsp ground coriander
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½ small lime, juiced (plus extra lime wedges for serving)
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1 garlic clove, chopped
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1 tsp kosher salt
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½ tsp freshly ground black pepper
For the Corn:
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1 (15 oz) can corn, drained
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1 red onion, roughly chopped
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1 tbsp olive oil
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¼ tsp salt
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¼ tsp pepper
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¼ tsp garlic powder
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¼ tsp onion powder
For the Rice:
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½ cup dry basmati rice (yields approx. 1¼ cups cooked)
For the Sauce:
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¼ cup avocado mayo
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2 tbsp grass-fed Greek yogurt
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1 tsp chili powder
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¼ tsp cayenne pepper
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Juice of 1 lime
Toppings:
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2 scallions or spring onions, chopped
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¼ cup chopped cilantro
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1 cup crumbled cotija or queso fresco
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Lime wedges (optional)
Instructions
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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.
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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.
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Cook the Chicken:
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Grill: 5–6 min per side over medium-high heat
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Bake: 20–25 min at 425°F, flip halfway
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Air Fryer: 14–16 min at 400°F, flip halfway
Let rest, then slice.
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Cook the Rice: Prepare ½ cup dry basmati rice according to package instructions (yields ~1¼ cups cooked).
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Make the Sauce: Mix avocado mayo, Greek yogurt, chili powder, cayenne, and lime juice until smooth.
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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