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Healthy Street Corn Chicken Rice Bowl

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A quick and easy flavorful rice bowl featuring smoky street corn, juicy marinated chicken, and fluffy jasmine rice, perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), sliced or cubed
  • 2 cups fresh or frozen corn kernels (fresh grilled corn preferred)
  • 1 cup jasmine rice (or long-grain white rice), rinsed
  • ¼ cup Greek yogurt or sour cream
  • ¼ cup cotija cheese, crumbled (or feta as alternative)
  • Juice and zest of 1 lime
  • 2 tablespoons chopped cilantro
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil or avocado oil
  • Optional toppings: sliced jalapeños, diced avocado, hot sauce

Instructions

  1. Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice with 1 ½ cups water and a pinch of salt in a medium saucepan. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam covered for 10 minutes. Fluff with fork.
  2. In a bowl, mix olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Add sliced chicken breasts and toss to coat. Marinate for at least 10 minutes or up to 30 minutes.
  3. Heat skillet or grill pan over medium-high heat. Add corn kernels and cook, stirring occasionally, until charred and popping, about 5-7 minutes. Remove and transfer to bowl.
  4. In the same pan, add more oil if needed and cook marinated chicken for 4-5 minutes per side until fully cooked and slightly charred. Remove and let rest before slicing if not already sliced.
  5. In a small bowl, combine Greek yogurt, lime juice and zest, cotija cheese, chopped cilantro, and a pinch of salt. Fold in the charred corn gently.
  6. Assemble bowl by layering cooked rice, topping with sliced chicken, then spooning over creamy street corn mixture. Garnish with extra cilantro, jalapeño slices, avocado, or hot sauce if desired.

Notes

Marinate chicken for at least 10 minutes for best flavor and juiciness. Rinse rice to remove excess starch and let it steam off heat for fluffy texture. Char corn well for smoky flavor but avoid burning. Use fresh lime juice and zest for brightness. Store components separately for meal prep and add crema fresh when serving.

Nutrition

Keywords: healthy, street corn, chicken, rice bowl, quick dinner, easy recipe, meal prep, smoky, flavorful

Find it online: https://atomicbite.com/healthy-street-corn-chicken-rice-bowl-recipe-5-easy-steps-for-flavorful-meal/