Introduction

This Healthy Street Corn Chicken Rice Bowl is a flavorful and satisfying meal that combines tender, seasoned chicken with zesty cilantro lime rice and a creamy, tangy elote-inspired dressing. Inspired by Mexican street food, it’s easy to make and perfect for a fresh, vibrant dinner.

Healthy Street Corn Chicken Rice Bowl Recipe - Recipe Image

Ingredients

1½ lb boneless, skinless chicken breasts (or thighs)
3 Tbsp extra virgin olive oil (1 Tbsp for marinading + 2 Tbsp for cooking)
1½ tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp kosher salt
¼ tsp black pepper
3 cups corn, cooked
½ red bell pepper, chopped (about ½ cup)
1 small jalapeno, chopped
¼ cup red onion, chopped
¼ cup cilantro, chopped
¼ cup crumbled cotija cheese
1 cup Greek yogurt
2 Tbsp mayonnaise
1 lime, zest & juice of
½ tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp kosher salt
¼ tsp black pepper
1-3 Tbsp water (as needed to thin dressing)
1 cup jasmine rice, uncooked
1 Tbsp extra virgin olive oil
½ cup cilantro, chopped
2 Tbsp lime juice (about 1 lime)
½ tsp garlic powder
½ tsp kosher salt (more to taste)
¼ tsp black pepper
Romaine lettuce or mixed greens (optional)
Diced avocado (optional)
Cherry tomatoes (optional)

Instructions

Step 1: Cut the chicken into cubes. Toss with 1 Tbsp olive oil, chili powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Set aside to marinate for at least 30 minutes.
Step 2: Cook the jasmine rice according to package instructions. Once cooked, let it cool for 5–10 minutes, then stir in chopped cilantro, lime juice, olive oil, garlic powder, salt, and black pepper.
Step 3: Prepare the Elote dressing by mixing Greek yogurt, mayonnaise, lime zest and juice, chili powder, smoked paprika, garlic powder, kosher salt, black pepper, and enough water to reach desired consistency.
Step 4: Make the street corn salad by combining cooked corn, chopped red bell pepper, jalapeno (remove seeds and pulp first), red onion, cilantro, and cotija cheese in a large bowl. Add half of the Elote dressing and mix well.
Step 5: Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook without stirring for 3–4 minutes. Flip and cook for another 3–4 minutes until the chicken reaches an internal temperature of 165°F (75°C).
Step 6: To assemble, place romaine or mixed greens (if using) in bowls. Add cilantro lime rice, cooked chicken, and the street corn salad. Drizzle with remaining Elote dressing and a squeeze of lime. Add diced avocado and cherry tomatoes if desired.
Step 7: For meal prep, make the corn salad and dressing ahead of time and store separately until ready to use.

Tips & Variations

Use chicken thighs for juicier meat and extra flavor.
For a vegetarian option, substitute chicken with grilled tofu or black beans.
Adjust the spiciness by reducing or omitting jalapeno and chili powder.
Swap cotija cheese for feta if cotija isn’t available.
Add a sprinkle of smoked chili powder or hot sauce for extra kick.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the chicken, rice, and corn salad separate for best texture. Reheat the chicken and rice gently in the microwave or on the stove, then add fresh corn salad and dressing before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Simply thaw and cook it before assembling the salad for best flavor and texture.

How can I make this recipe dairy-free?

Replace Greek yogurt and cotija cheese with dairy-free yogurt and a dairy-free cheese alternative or omit the cheese entirely.

Healthy Street Corn Chicken Rice Bowl Recipe

Print Recipe

★★★★★

5 from 145 reviews

A vibrant and healthy Street Corn Chicken Rice Bowl combining tender marinated chicken, flavorful cilantro lime rice, and a tangy elote-style corn salad with a creamy Greek yogurt dressing. Perfect for a quick, satisfying meal that’s bursting with bold flavors and fresh ingredients.

Author: Bella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Mexican-inspired
Diet: Low Fat

Ingredients

Scale

For the Chicken Marinade and Cooking:

1½ lb boneless, skinless chicken breasts (or boneless, skinless chicken thighs)
3 Tbsp extra virgin olive oil (1 Tbsp for marinating + 2 Tbsp for cooking)
1½ tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp kosher salt
¼ tsp black pepper

For the Cilantro Lime Rice:

1 cup jasmine rice, uncooked
1 Tbsp extra virgin olive oil
½ cup cilantro, chopped
2 Tbsp lime juice (about 1 lime)
½ tsp garlic powder
½ tsp kosher salt (more to taste)
¼ tsp black pepper

For the Elote Dressing:

1 cup Greek yogurt
2 Tbsp mayonnaise
Zest and juice of 1 lime
½ tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp kosher salt
¼ tsp black pepper
1–3 Tbsp water (to thin as needed)

For the Street Corn Salad:

3 cups cooked corn kernels (fresh or cooked)
½ red bell pepper, chopped (about ½ cup)
1 small jalapeno, seeded and chopped
¼ cup red onion, chopped
¼ cup cilantro, chopped
¼ cup crumbled cotija cheese

Optional Toppings:

Romaine lettuce or mixed greens
Diced avocado
Cherry tomatoes

Instructions

Prep the Chicken: Cut the chicken into cubes and place in a bowl. Add 1 Tbsp extra virgin olive oil along with chili powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss well to coat the chicken evenly. Let it marinate for at least 30 minutes to absorb the flavors while you prepare the other components.
Make the Cilantro Lime Rice: Cook the jasmine rice according to package instructions. Once cooked, let it cool for about 5-10 minutes. Stir in the chopped cilantro, lime juice, olive oil, garlic powder, kosher salt, and black pepper until well combined and fluffy.
Prepare the Elote Dressing: In a bowl, mix together Greek yogurt, mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper. Add water 1 tablespoon at a time to thin the dressing to your desired consistency. Set aside.
Make the Street Corn Salad: If using fresh corn, cook it by your preferred method and remove kernels from the cob. In a large bowl, combine cooked corn kernels, chopped red bell pepper, jalapeno (seeded and chopped), red onion, cilantro, and crumbled cotija cheese. Add half of the prepared Elote dressing and mix well to combine.
Cook the Chicken: Heat a large skillet over medium-high heat and add 2 Tbsp olive oil. When the oil shimmers, add the marinated chicken pieces in a single layer. Cook undisturbed for 3-4 minutes to develop a nice sear, then flip and cook another 3-4 minutes until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
Assemble the Bowls: Start with a base of romaine lettuce or mixed greens if desired. Add a generous scoop of cilantro lime rice, followed by the cooked chicken, and then the street corn salad. Drizzle with additional Elote dressing, squeeze fresh lime juice over the top, and garnish with diced avocado and cherry tomatoes or other favorite toppings.
Optional Meal Prep: To save time, prepare the corn salad and Elote dressing ahead of time and store separately. Reheat chicken and rice before assembling bowls when ready to serve.

Notes

Marinating the chicken for at least 30 minutes enhances flavor, but it can be marinated up to overnight.
Use fresh corn when in season for the best flavor; canned or frozen corn can be substituted if necessary.
The Elote dressing can be adjusted in consistency by adding more or less water as preferred.
Make the dish gluten-free by ensuring all ingredients, especially mayonnaise and seasonings, are gluten-free.
Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
For a spicier kick, include some of the jalapeno seeds or add extra chili powder.

Keywords: street corn chicken bowl, elote chicken bowl, healthy chicken rice bowl, cilantro lime rice, Mexican chicken bowl, easy chicken dinner