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12 Quick and Easy Street Corn Chicken Rice Bowls Perfect for Meal Prep Madness!

Street Corn Chicken Rice Bowls

Yum Dinner
Quick and Easy Street Corn Chicken Rice Bowls Perfect for Meal Prep Madness!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Mexican
Servings 4
Calories 185 kcal

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

Calories: 185kcalCarbohydrates: 23gProtein: 16gFat: 3g
Keyword Corn Chicken Rice Bowls
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