12 Quick and Easy Street Corn Chicken Rice Bowls Perfect for Meal Prep Madness!
If you’re looking for a delicious and satisfying meal prep option, look no further than these Street Corn Chicken Rice Bowls!
Packed with flavors that evoke the vibrant streets of Mexico, each bowl is a symphony of juicy chicken, sweet corn, and zesty toppings.
Perfect for busy weeknights or as a satisfying lunch to keep you fueled throughout the day, these bowls come together quickly and easily, making them a go-to for meal prep enthusiasts.
Classic Street Corn Chicken Rice Bowl
Classic Street Corn Chicken Rice Bowl
If you’re looking for a satisfying meal prep option that delivers on flavor and ease, this Classic Street Corn Chicken Rice Bowl is a winner. With perfectly seasoned grilled chicken resting on a bed of fluffy rice, this dish is topped with sweet charred corn, creamy cotija cheese, and a refreshing squeeze of lime. It’s a delightful combination that not only satisfies your hunger but also awakens your taste buds with the vibrant flavors reminiscent of street food. Perfect for a quick dinner after a long day, this bowl will quickly become a staple in your meal prep routine.
Street Corn Chicken Rice Bowls
Equipment
- 1 bowl
Ingredients
- 2 cups cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup corn (fresh or frozen, grilled or sautéed)
- ½ cup cotija cheese, crumbled
- 1 lime cut into wedges
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine chili powder, cumin, garlic powder, salt, and pepper. Rub this mixture onto the chicken breasts. Let it marinate for at least 15 minutes.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from heat and let it rest for a few minutes.
- Prepare the Rice: While the chicken is cooking, prepare the rice according to package instructions. Fluff it with a fork once done.
- Char the Corn: If using fresh corn, grill or sauté it until it’s slightly charred. If using frozen corn, simply heat it in a skillet until warm.
- Assemble the Bowls: In meal prep containers, start with a base of rice. Slice the grilled chicken and place it on top, followed by the charred corn.
- Add Toppings: Sprinkle crumbled cotija cheese over the chicken and corn. Finish with a squeeze of lime juice.
- Garnish and Store: If desired, sprinkle with fresh cilantro. Store the bowls in the refrigerator for up to 4 days.
Nutrition
Spicy Chipotle Street Corn Chicken Rice Bowl
Spicy Chipotle Street Corn Chicken Rice Bowl
Turn up the heat with a Spicy Chipotle Street Corn Chicken Rice Bowl! This version combines succulent chicken marinated in chipotle sauce, served over cilantro-lime rice, and topped with grilled corn and a spicy crema. The smokiness of the chipotle pairs beautifully with the sweetness of the corn, offering an exciting twist perfect for those who love bold flavors. This bowl not only satisfies your hunger but also brings a vibrant explosion of taste to your meal prep.
Ingredients:
– 1 pound boneless, skinless chicken thighs or breasts
– 1/4 cup chipotle sauce (adjust for heat preference)
– 1 cup uncooked jasmine rice
– 2 cups chicken broth or water
– 1/2 cup fresh cilantro, chopped
– Juice of 1 lime
– 1 cup corn kernels (fresh or frozen)
– 1 tablespoon olive oil
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1/2 cup sour cream or Greek yogurt
– 1 tablespoon hot sauce (optional)
– Lime wedges, for serving
Instructions:
1. In a bowl, combine the chicken with chipotle sauce. Marinate for at least 30 minutes, or overnight for deeper flavor.
2. Rinse the jasmine rice under cold water until the water runs clear.
3. In a pot, combine rinsed rice and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and liquid is absorbed.
4. While the rice is cooking, heat olive oil in a grill pan over medium-high heat. Add corn kernels, garlic powder, salt, and pepper. Grill until corn is slightly charred, about 5-7 minutes.
5. Once the chicken is marinated, cook it in the same grill pan over medium-high heat for 6-7 minutes on each side or until fully cooked and juices run clear.
6. In a small bowl, mix sour cream (or Greek yogurt) with hot sauce for a spicy crema.
7. Once everything is ready, fluff the cilantro-lime rice with a fork and stir in chopped cilantro and lime juice.
8. Assemble your Street Corn Chicken Rice Bowls by placing a generous scoop of cilantro-lime rice at the bottom, topping it with sliced chipotle chicken, grilled corn, and a drizzle of the spicy crema.
9. Serve with lime wedges on the side for an extra burst of flavor.
10. Enjoy your flavorful meal prep, perfect for quick dinners throughout the week!
Vegetarian Street Corn Rice Bowl
Vegetarian Street Corn Rice Bowl
For a healthy, meatless option, try the Vegetarian Street Corn Rice Bowl! This bowl is filled with roasted veggies like bell peppers, zucchini, and sweet corn, all over a base of brown rice. Topped with a sprinkle of feta cheese and a drizzle of balsamic glaze, it’s a fresh and vibrant meal prep choice that’s both nourishing and satisfying. Perfect for those looking to incorporate more veggies into their diet without sacrificing flavor!
Ingredients:
– 1 cup brown rice
– 1 cup sweet corn (fresh or frozen)
– 1 bell pepper (any color), diced
– 1 medium zucchini, diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– ½ cup crumbled feta cheese
– Balsamic glaze for drizzling
– Fresh cilantro or parsley for garnish (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the diced bell pepper, zucchini, and sweet corn.
3. Drizzle with olive oil, then season with salt, pepper, smoked paprika, and garlic powder. Toss to coat evenly.
4. Spread the vegetable mixture on a baking sheet in a single layer.
5. Roast in the preheated oven for about 20-25 minutes, or until the veggies are tender and slightly charred.
6. While the vegetables are roasting, cook the brown rice according to package instructions.
7. Once the rice is cooked, fluff it with a fork and divide it into meal prep containers.
8. Top each bowl with the roasted veggies.
9. Sprinkle crumbled feta cheese over the top.
10. Drizzle with balsamic glaze and garnish with fresh cilantro or parsley if desired.
11. Allow to cool before sealing containers for meal prep.
12. Store in the refrigerator for up to 4 days.
Enjoy this vibrant and satisfying Vegetarian Street Corn Rice Bowl as a quick dinner or an easy meal prep option!
BBQ Street Corn Chicken Rice Bowl
BBQ Street Corn Chicken Rice Bowl
Summer flavors come alive in this BBQ Street Corn Chicken Rice Bowl! Featuring juicy grilled chicken coated in tangy barbecue sauce, this dish is served over a bed of corn-infused rice that adds a delightful sweetness. Topped with barbecue corn and fresh avocado slices, this bowl is not only colorful but also bursting with flavor. The combination of smoky BBQ and sweet corn makes it a perfect choice for a quick dinner any day of the week.
This bowl is a fantastic way to get your classic barbecue fix while keeping your meal prep healthy and balanced. It’s easy to make and perfect for satisfying your cravings without the fuss.
Ingredients:
– 2 cups cooked rice (preferably jasmine or basmati)
– 1 cup corn kernels (fresh or frozen)
– 2 boneless, skinless chicken breasts
– 1/2 cup barbecue sauce (your favorite brand)
– 1 avocado, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro, for garnish (optional)
– Lime wedges, for serving
Instructions:
1. Prepare the Rice: In a pot, cook the rice according to package instructions. Once done, stir in the corn kernels and season with salt and pepper. Set aside.
2. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill the chicken for about 6-7 minutes per side, or until cooked through and juices run clear.
3. Coat with BBQ Sauce: Once the chicken is cooked, brush both sides with barbecue sauce and grill for an additional 2-3 minutes to caramelize the sauce.
4. Slice the Chicken: Remove the chicken from the grill and let it rest for a few minutes. Then slice it into strips.
5. Assemble the Bowl: In meal prep containers or bowls, layer the corn-infused rice at the bottom. Top with sliced grilled chicken, additional barbecue corn, and avocado slices.
6. Garnish and Serve: Drizzle with any remaining barbecue sauce, garnish with fresh cilantro if desired, and serve with lime wedges on the side.
Enjoy your flavorful BBQ Street Corn Chicken Rice Bowl for an easy meal prep option that packs a punch of summer goodness!
Creamy Avocado Street Corn Chicken Rice Bowl
Creamy Avocado Street Corn Chicken Rice Bowl
Indulge in the Creamy Avocado Street Corn Chicken Rice Bowl for a rich, satisfying meal prep option! This bowl features tender chicken over a base of fluffy rice, topped with charred corn and a generous dollop of creamy avocado dressing. The creaminess of the avocado dressing complements the sweetness of the corn perfectly, making it a favorite among those who love smooth textures and rich flavors. It’s a filling option that’s quick to prepare and perfect for busy days!
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 cup uncooked rice (white or brown)
– 1 can (15 oz) corn kernels, drained
– 1 ripe avocado
– 1/4 cup Greek yogurt or sour cream
– 1 tablespoon lime juice
– 1 teaspoon garlic powder
– 1 teaspoon chili powder
– Salt and pepper to taste
– Olive oil for cooking
– Fresh cilantro for garnish (optional)
Instructions:
1. Cook the Rice: Begin by cooking the rice according to package instructions. Once cooked, set aside and keep warm.
2. Prepare the Chicken: Season the chicken breasts with garlic powder, chili powder, salt, and pepper. In a skillet, heat a drizzle of olive oil over medium heat. Cook the chicken for about 5-7 minutes per side, or until fully cooked and golden brown. Remove from heat and let rest before slicing.
3. Char the Corn: In the same skillet, add the drained corn and cook over medium-high heat for about 5 minutes, stirring occasionally, until the corn is slightly charred.
4. Make the Avocado Dressing: In a blender or food processor, combine the ripe avocado, Greek yogurt or sour cream, lime juice, salt, and pepper. Blend until smooth and creamy. If it’s too thick, add a splash of water to reach your desired consistency.
5. Assemble the Bowls: To assemble, start with a base of rice in each bowl. Top with sliced chicken, charred corn, and a generous dollop of creamy avocado dressing.
6. Garnish and Serve: If desired, garnish with fresh cilantro. Enjoy your delicious and filling Street Corn Chicken Rice Bowl!
This easy meal prep option is not only nutritious but also brings vibrant flavors to your dinner table, making it a great choice for quick dinners throughout the week.
Lemon Garlic Street Corn Chicken Rice Bowl
Lemon Garlic Street Corn Chicken Rice Bowl
Brighten up your meal prep with the Lemon Garlic Street Corn Chicken Rice Bowl! This bowl features garlic-marinated chicken, served over a base of lemon-infused rice, topped with sweet corn and a sprinkle of parsley. The zesty flavors from the lemon and the aromatic garlic create a refreshing dish that is both light and fulfilling. This bowl is perfect for those who enjoy a bright, citrusy flavor to balance out heartier meals.
Ingredients:
– 2 chicken breasts, boneless and skinless
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1 cup jasmine rice
– 2 cups vegetable or chicken broth
– Juice of 1 lemon
– Zest of 1 lemon
– 1 cup sweet corn (fresh or frozen)
– ¼ cup fresh parsley, chopped
Instructions:
1. Marinate the Chicken: In a bowl, mix olive oil, minced garlic, paprika, salt, and pepper. Add the chicken breasts and coat well. Let it marinate for at least 30 minutes, or overnight for best flavor.
2. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, vegetable or chicken broth, lemon juice, and lemon zest. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and liquid is absorbed.
3. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side or until fully cooked through and the internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing.
4. Prepare the Corn: If using frozen corn, thaw it in the microwave or by running it under warm water. If using fresh corn, boil it for a few minutes until tender, then cut the kernels off the cob.
5. Assemble the Bowl: In a serving bowl, add a scoop of lemon-infused rice. Top with sliced garlic-marinated chicken, sweet corn, and a sprinkle of fresh parsley.
6. Serve: Enjoy your Lemon Garlic Street Corn Chicken Rice Bowl warm or pack it up for an easy meal prep option throughout the week!
This street corn chicken rice bowl is not only tasty but also an easy meal prep solution for quick dinners during the week. Enjoy the vibrant flavors and nutritious ingredients, making it a delightful addition to your meal prep routine!
Taco-Style Street Corn Chicken Rice Bowl
Taco-Style Street Corn Chicken Rice Bowl
Bring the fiesta to your meal prep with this Taco-Style Street Corn Chicken Rice Bowl! With seasoned chicken and sweet corn served over a bed of fluffy rice, this dish is a delicious nod to your favorite taco flavors. Topped with fresh salsa, shredded cheese, and creamy avocado, it’s the perfect combination for a satisfying meal. Not only is it full of flavor, but it also makes for an easy meal prep option that you can enjoy for lunch or dinner throughout the week.
Ingredients:
– 2 cups cooked rice (white or brown)
– 1 lb chicken breast, diced
– 1 cup corn (fresh, frozen, or canned)
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 cup fresh salsa
– 1 cup shredded cheese (cheddar or Mexican blend)
– 1 avocado, diced
– Fresh cilantro for garnish (optional)
Instructions:
1. Cook the Rice: Start by cooking your rice according to package instructions. Set aside once done.
2. Season the Chicken: In a bowl, combine the diced chicken with chili powder, cumin, garlic powder, salt, and pepper. Mix well to ensure the chicken is evenly coated.
3. Sauté the Chicken: In a large skillet, heat olive oil over medium heat. Add the seasoned chicken and sauté for about 5-7 minutes, or until fully cooked and browned.
4. Add the Corn: Stir in the corn and cook for an additional 2-3 minutes until heated through.
5. Assemble the Bowls: In meal prep containers or bowls, layer the cooked rice, followed by the chicken and corn mixture.
6. Top It Off: Add a generous scoop of fresh salsa, sprinkle shredded cheese on top, and finish with diced avocado.
7. Garnish: If desired, add fresh cilantro for an extra burst of flavor.
8. Store: Seal the bowls and store in the refrigerator for up to 4 days.
Enjoy your tasty Taco-Style Street Corn Chicken Rice Bowl whenever you need a quick dinner or a satisfying meal prep option!
Mango Salsa Street Corn Chicken Rice Bowl
Mango Salsa Street Corn Chicken Rice Bowl
This vibrant Street Corn Chicken Rice Bowl is a delightful combination of flavors that will brighten your meal prep routine. The grilled chicken is juicy and savory, while the sweet corn adds a satisfying crunch. Topping it off is a zesty mango salsa that brings a burst of sweetness and freshness, making it a perfect choice for a quick dinner any day of the week.
This dish is not only delicious but also easy to prepare, making it a fantastic option for meal prep enthusiasts who want to enjoy a taste of the tropics all year round.
Ingredients:
– 2 cups cooked rice (white or brown)
– 2 large chicken breasts, grilled and sliced
– 1 can (15 oz) sweet corn, drained
– 1 ripe mango, diced
– 1/2 red onion, finely chopped
– 1 red bell pepper, diced
– 1 jalapeño, seeded and minced (optional for heat)
– Juice of 2 limes
– 1/4 cup fresh cilantro, chopped
– Salt and pepper to taste
– Olive oil for grilling
– Lime wedges for serving
Instructions:
1. Prepare the Chicken: Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill them over medium-high heat for about 6-7 minutes on each side, or until fully cooked. Let them rest before slicing.
2. Make the Mango Salsa: In a mixing bowl, combine the diced mango, red onion, red bell pepper, jalapeño, lime juice, and cilantro. Stir well and season with salt and pepper to taste.
3. Assemble the Bowls: In meal prep containers, start with a base of cooked rice.
4. Add the Corn and Chicken: Top the rice with a generous serving of sweet corn and sliced grilled chicken.
5. Finish with Salsa: Spoon the fresh mango salsa over the chicken and corn.
6. Serve and Enjoy: Add lime wedges to each bowl for an extra zing. Store in the refrigerator for up to 4 days for easy meal prep.
This Mango Salsa Street Corn Chicken Rice Bowl is a fantastic way to bring a little sunshine into your weeknight dinners!
Sriracha Street Corn Chicken Rice Bowl
Sriracha Street Corn Chicken Rice Bowl
If you’re looking for a flavorful and satisfying meal that’s perfect for meal prep, this Sriracha Street Corn Chicken Rice Bowl will hit the spot! The combination of juicy grilled chicken, spicy Sriracha sauce, and sweet corn creates a delicious harmony of flavors that is both exciting and comforting. Each bowl is topped with crunchy green onions for that extra bite, making it a delightful quick dinner option.
This recipe is not only easy to whip up, but it also stores well, ensuring you have tasty meals ready to go throughout the week. Let’s get started with the ingredients and the simple process to make this mouthwatering bowl!
Ingredients:
– 2 cups cooked rice (white or brown)
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 2-3 tablespoons Sriracha sauce (adjust to taste)
– 1 cup sweet corn (fresh, frozen, or canned)
– 2 green onions, sliced
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– Salt and pepper to taste
– Lime wedges (for serving, optional)
Instructions:
1. Prepare the Chicken: Season the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
2. Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Cook the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear.
3. Cook the Corn: While the chicken is grilling, heat the sweet corn in a small saucepan over medium heat until warmed through.
4. Slice the Chicken: Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
5. Assemble the Bowls: In a bowl, layer the cooked rice at the bottom, followed by the sliced chicken on top. Drizzle the Sriracha sauce over the chicken, then add the warm corn.
6. Garnish: Sprinkle the sliced green onions over the top for added crunch and flavor.
7. Serve: Optionally, serve with lime wedges for a zesty kick.
Now you have a delicious and spicy Sriracha Street Corn Chicken Rice Bowl that’s perfect for easy meal prep and quick dinners throughout your busy week! Enjoy!
Honey Lime Street Corn Chicken Rice Bowl
Honey Lime Street Corn Chicken Rice Bowl
If you’re looking for a refreshing and flavorful meal that’s perfect for busy weeknights, this Honey Lime Street Corn Chicken Rice Bowl is just what you need. The bright flavors of honey and lime come together beautifully, creating a delicious marinade for the chicken. Paired with sweet corn, creamy avocado, and a tangy dressing, this bowl is not only satisfying but also a feast for the eyes.
This dish is ideal for meal prep, allowing you to whip up a batch in advance and enjoy throughout the week. Whether you’re feeding a family or just yourself, this quick dinner will become a favorite in no time!
Ingredients:
– 1 lb chicken breast, cut into bite-sized pieces
– 1/4 cup honey
– 1/4 cup fresh lime juice
– 2 cups cooked rice (white, brown, or cauliflower rice)
– 1 cup sweet corn (canned or grilled)
– 1 avocado, diced
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper, to taste
For the Honey-Lime Dressing:
– 2 tablespoons honey
– 2 tablespoons fresh lime juice
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. In a bowl, whisk together honey, lime juice, salt, and pepper. Add the chicken pieces, ensuring they are well-coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
2. While the chicken is marinating, prepare the honey-lime dressing by mixing honey, lime juice, olive oil, salt, and pepper in a small bowl. Set aside.
3. Heat a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until the chicken is fully cooked and has a nice golden color.
4. In meal prep containers, layer cooked rice, followed by the cooked chicken.
5. Top each bowl with sweet corn and diced avocado. Drizzle with the honey-lime dressing and sprinkle with fresh cilantro, if desired.
6. Serve immediately or store in the fridge for meal prep throughout the week. Enjoy your refreshing and satisfying Honey Lime Street Corn Chicken Rice Bowl!
Pineapple Street Corn Chicken Rice Bowl
Take your taste buds on a vacation with the Pineapple Street Corn Chicken Rice Bowl!
This bowl features grilled chicken paired with sweet corn and juicy pineapple chunks over a bed of rice. The tropical flavors of pineapple combined with the savory chicken and corn create an exciting and refreshing meal prep option. It’s a quick dinner that can transport you to a beach paradise with every bite!
Ingredients:
– 2 cups cooked rice (white or brown)
– 1 pound grilled chicken breast, diced
– 1 cup sweet corn (fresh, frozen, or canned)
– 1 cup pineapple chunks (fresh or canned)
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
– Lime wedges (for serving)
Instructions:
1. Start by preheating your grill or stovetop grill pan over medium heat.
2. Season the diced chicken breast with olive oil, garlic powder, paprika, salt, and pepper.
3. Grill the seasoned chicken for about 6-8 minutes, turning occasionally, until fully cooked and golden brown.
4. While the chicken is grilling, prepare the corn. If using fresh corn, grill it for a few minutes until charred. If using frozen or canned corn, simply heat it in a pan or microwave until warm.
5. In a large bowl, combine the cooked rice, grilled chicken, sweet corn, and pineapple chunks. Mix well to combine all the flavors.
6. Serve the mixture in bowls, garnishing with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.
7. Enjoy your Pineapple Street Corn Chicken Rice Bowl as a quick dinner or meal prep option for the week ahead!
This vibrant dish is not only delicious but also an easy meal prep choice that brings a taste of the tropics right to your kitchen.
Herb-Infused Street Corn Chicken Rice Bowl
Herb-Infused Street Corn Chicken Rice Bowl
Elevate your meal prep with this Herb-Infused Street Corn Chicken Rice Bowl! This delightful dish features chicken seasoned with a blend of fresh herbs, served over herbed rice, and topped with sweet corn and a sprinkle of fresh parsley. The aromatic herbs add depth and freshness, making it a perfect quick dinner that feels gourmet. It’s a healthy, balanced meal prep option that’s bursting with flavor!
Ingredients:
– 1 lb chicken breast, diced
– 1 cup long-grain rice
– 2 cups vegetable or chicken broth
– 1 cup sweet corn (canned or frozen)
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon paprika
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Juice of 1 lime (optional)
Instructions:
1. In a medium saucepan, bring the vegetable or chicken broth to a boil. Add the rice, cover, and reduce heat to low. Cook for about 15-20 minutes, or until the rice is tender and liquid is absorbed.
2. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced chicken and season with garlic powder, onion powder, paprika, oregano, thyme, salt, and pepper. Cook for about 7-10 minutes, or until the chicken is cooked through and no longer pink.
3. Stir in the sweet corn and cook for an additional 2-3 minutes, allowing the corn to heat through and mingle with the flavors.
4. Once the rice is ready, fluff it with a fork and mix in a pinch of salt and pepper.
5. To assemble the bowls, layer a generous portion of herbed rice, topped with the herb-infused chicken and corn mixture.
6. Garnish with fresh parsley and a squeeze of lime juice for an extra burst of flavor.
7. Serve immediately or divide into meal prep containers for a quick and easy dinner throughout the week.
Enjoy this Street Corn Chicken Rice Bowl as a nourishing meal prep option that’s not only simple to make but also packed with flavor!
Cilantro Lime Street Corn Chicken Rice Bowl
Enjoy a burst of flavor with the Cilantro Lime Street Corn Chicken Rice Bowl!
This bowl features juicy chicken marinated in cilantro and lime, served over a base of rice and topped with charred corn and a drizzle of cilantro-lime dressing.
The fresh and zesty flavors make this dish a refreshing meal prep option that’s perfect for warm days or any time you crave brightness in your food.
It’s a quick dinner that’s both healthy and satisfying!
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