Street Corn Chicken Rice Bowls
Mallory Brown, Registered Dietitian Nutritionist cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Cody Cromer on SeeMeCook
A vibrant, nutrient-dense meal prep bowl featuring spiced chicken, cilantro lime rice, and a creamy street corn salad topped with a Greek yogurt-based dressing.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- Mexican
- Contains
- Dairy and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken
- 14 g
- 25 g
- 4 g
- 2 g
- 3 g
- 1 g
- 3 g
- 1 g
Dressing
- 245 g
- 30 g
- 65 g
- 1 g
- 1 g
- 2 g
- 3 g
- 1 g
- 15 g
Street Corn
- 495 g
- 60 g
- 14 g
- 40 g
- 4 g
- 30 g
Cilantro Lime Rice
- 185 g
- 14 g
- 8 g
- 30 g
- 2 g
- 3 g
- 1 g
Assembling
- 150 g
- 100 g
- 100 g
Weights are estimates. Together, the ingredients weigh about 1.89 kg before cooking, which is about 315 g per serving.
Steps
Cut the chicken breasts (or thighs) into bite-sized cubes.
In a bowl, coat the chicken cubes in 1 tablespoon of olive oil, 1½ tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp kosher salt, and ¼ tsp black pepper. Set aside to marinate.
Cook the jasmine rice according to the package instructions.
Once the rice is cooked, mix in the chopped cilantro, 2 tbsp lime juice, 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp kosher salt, and ¼ tsp black pepper. Set aside.
Prepare the dressing by whisking together 1 cup Greek yogurt, 2 tbsp mayo, the zest and juice of 1 lime, ½ tsp chili powder, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp kosher salt, and ¼ tsp black pepper. Add 1-3 tablespoons of water as needed to reach your desired consistency.
Chop the jalapeno, red bell pepper, red onion, and cilantro for the street corn salad.
In a medium bowl, combine the cooked corn, chopped vegetables, and cilantro. Top with cotija cheese and half of the prepared dressing. Toss to combine.
Heat a skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil.
Once the oil is hot, add the chicken cubes to the skillet. Cook for 3-4 minutes on one side without moving to develop a crust.
Flip the chicken and cook for an additional 3-4 minutes until the internal temperature reaches 165°F (74 °C) (75°C (167 °F)).
To assemble the bowls, start with a base of chopped romaine lettuce. Add a scoop of cilantro lime rice, the cooked chicken, and the street corn salad.
Garnish with optional avocado and tomatoes, and drizzle with the remaining dressing and extra lime juice.
Notes
Nutrition info per bowl (makes 6): 470 cal, 34g pro, 43g carb, 19g fat. Serving size recommendation: ½ c chicken, ½ c rice, ¾ c corn salad, 2 Tbsp dressing, ½ c romaine.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 581
- Protein
- 46 g
- Carbs
- 51 g
- Fat
- 22 g
- Fiber
- 5 g
Where the calories come from
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