Description

Street Corn Chicken Rice Bowl delivers a vibrant, easy-to-make dinner that blends marinated chicken, smoky charred corn, creamy lime sauce, and fluffy rice. Perfect for busy weeknights, this recipe packs bold Mexican‑inspired flavors, high protein, and satisfying texture. Follow simple steps to create a restaurant‑style bowl at home, and enjoy a nutritious, colorful meal that the whole family will love, complete with fresh cilantro and lime wedges. Top with avocado for creaminess and healthy fat

Ingredients

Scale

1 pound chicken thighs, cut into strips
2 tablespoons lime juice
1 tablespoon chili powder
2 cloves garlic, minced
2 cups corn kernels (fresh or frozen)
2 cups cooked white rice
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons fresh cilantro, chopped
1 lime, cut into wedges
2 tablespoons oil (vegetable or canola)

Instructions

Marinate the chicken with lime juice, chili powder, and garlic.
Cook rice according to package directions.
Char corn in a hot skillet until lightly blackened.
Sear marinated chicken until golden and cooked through.
Whisk sour cream, mayonnaise, and lime juice for the sauce.
Assemble bowls with rice, chicken, corn, drizzle sauce, garnish with cilantro and lime wedges.
Serve immediately.

Notes

For a lighter sauce
use Greek yogurt instead of sour cream and mayo. Add sliced jalapeños for extra heat.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-sear
Cuisine: Mexican-American

Nutrition

Serving Size: 4 servings
Calories: 450
Sugar: 3g
Sodium: 350mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 35g
Cholesterol: 85mg

Keywords: Street Corn Chicken Rice Bowl, easy chicken rice bowl, chicken corn recipe, quick chicken dinner, Mexican chicken bowl, chicken rice bowl recipe, weeknight chicken meals