Healthy Street Corn Chicken Rice Bowls

Ingredients

• 1.5 lb boneless, skinless chicken breasts (Chicken thighs may be substituted; cut into cubes.)
• 3 tbsp extra virgin olive oil (1 tbsp for marinating and 2 tbsp for cooking the chicken.)
• 1.5 tsp chili powder (For the chicken marinade.)
• 1 tsp smoked paprika (For the chicken marinade.)
• 1 tsp garlic powder (For the chicken marinade.)
• 0.5 tsp onion powder (For the chicken marinade.)
• 0.5 tsp kosher salt (For the chicken marinade.)
• 0.25 tsp black pepper (For the chicken marinade.)
• 3 cups corn, cooked (If using fresh corn, cook it and remove the kernels from the cob.)
• 0.5 cup red bell pepper (Chopped; about 1/2 cup. Any color may be used.)
• 1 jalapeno (Chopped; remove pulp and seeds for a milder result.)
• 0.25 cup red onion (Chopped. Green or yellow onion may be substituted.)
• 0.25 cup cilantro (Chopped for the street corn salad.)
• 0.25 cup cotija cheese (Crumbled. Feta, queso fresco, or grated Parmesan may be substituted.)
• 1 cup plain Greek yogurt (Used in the Elote dressing; whipped cottage cheese may be substituted.)
• 2 tbsp mayonnaise (For the Elote dressing.)
• 1 lime (Use the zest and juice for the Elote dressing.)
• 0.5 tsp chili powder (For the Elote dressing.)
• 0.5 tsp smoked paprika (For the Elote dressing.)
• 0.5 tsp garlic powder (For the Elote dressing.)
• 0.5 tsp kosher salt (For the Elote dressing.)
• 0.25 tsp black pepper (For the Elote dressing.)
• water (1–3 tbsp as needed to thin the Elote dressing.)
• 1 cup jasmine rice, uncooked (Cook according to package instructions.)
• 1 tbsp extra virgin olive oil (For the cilantro-lime rice.)
• 0.5 cup cilantro (Chopped for the rice.)
• 2 tbsp lime juice (About 1 lime.)
• 0.5 tsp garlic powder (For the cilantro-lime rice.)
• 0.5 tsp kosher salt (More to taste; for the cilantro-lime rice.)
• 0.25 tsp black pepper (For the cilantro-lime rice.)
• romaine lettuce or mixed greens (Optional, for serving.)
• avocado (Diced, for serving.)
• cherry tomatoes (For serving.)

Steps

1. 1

   Cut the chicken breasts into cubes. Add 1 tablespoon of the olive oil and the chicken marinade seasonings: chili powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss until the chicken is evenly coated. Set aside to marinate for at least 30 minutes while preparing the other components.

2. 2

   Cook the jasmine rice according to the package instructions. Let it cool for about 5–10 minutes.

3. 3

   While the rice is cooking, make the Elote dressing. Mix the Greek yogurt, mayonnaise, lime zest and juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper. Add 1–3 tablespoons of water as needed to thin the dressing.

4. 4

   Prepare the corn. If using fresh ears, cook the corn using your preferred method, then remove the kernels from the cobs with a sharp knife.

5. 5

   Remove the pulp and seeds from the jalapeno if a milder salad is desired. Chop the jalapeno, red bell pepper, red onion, and cilantro.

6. 6

   Add the corn, bell pepper, jalapeno, cilantro, red onion, and cotija cheese to a large bowl. Add half of the Elote dressing and mix until combined to make the street corn salad.

7. 7

   Add the cilantro, lime juice, olive oil, garlic powder, kosher salt, and black pepper to the slightly cooled rice. Mix to combine and make the cilantro-lime rice.

8. 8

   Heat a large skillet over medium-high heat. Add the remaining olive oil and heat until it shimmers.

9. 9

   Add the marinated chicken to the skillet. Cook for 3–4 minutes on one side without disturbing it, then flip and cook for another 3–4 minutes, until fully cooked and the internal temperature reaches 165°F (75°C).

10. 10

    Assemble the bowls with romaine or mixed greens, cilantro-lime rice, cooked chicken, and street corn salad. Top with the remaining dressing, a squeeze of lime, and the diced avocado and cherry tomatoes or other preferred toppings.

Notes

The Elote dressing can be stored in an airtight container in the refrigerator for up to 3–4 days. The corn salsa and dressing can be prepared ahead for meal prep. The recipe is gluten-free. For less heat, remove the jalapeno seeds; for a cilantro-free version, substitute parsley or omit the cilantro.

Nutrition per serving

• main
• Mexican
• gluten-free
• high-protein
• meal-prep
• skillet
• rice bowl
• chicken