Introduction

This Corn Chicken Rice Bowl is a vibrant, flavorful meal perfect for a quick lunch or dinner. Packed with tender grilled chicken, sweet corn, and zesty spices, it’s a satisfying one-bowl dish that’s easy to customize and enjoy any day of the week.

A white bowl is filled with three clear layers: at the bottom is a layer of white rice mixed with small bits of green herbs, topped with a bright yellow layer of corn kernels spread evenly around one side. On top of the corn and rice are pieces of grilled chicken that are golden brown with some charred spots, sprinkled with chopped green herbs. On one side of the chicken and rice, there is a creamy white sauce with specks of red pepper flakes. Three lime wedges with light green skin and juicy texture are placed on the corn next to the chicken. The bowl is set on a white marbled surface with scattered bits of corn, spices, and green herb leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked rice (white, brown, or cilantro-lime)
2 chicken breasts, grilled and sliced
1 cup corn kernels (fresh, frozen, or canned)
½ cup black beans, drained and rinsed
¼ cup diced red onion
¼ cup diced tomatoes
¼ cup crumbled cotija cheese
2 tbsp chopped fresh cilantro (for garnish)
1 tbsp olive oil
1 tsp chili powder
½ tsp smoked paprika
½ tsp cumin
¼ tsp salt
¼ tsp black pepper

Instructions

Step 1: In a small bowl, combine olive oil, chili powder, smoked paprika, cumin, salt, and black pepper to create the spice mixture.
Step 2: Toss the sliced chicken breasts in the spice mixture, ensuring they are evenly coated.
Step 3: Heat a grill pan or skillet over medium-high heat and cook the chicken for 5-7 minutes on each side, until fully cooked and slightly charred. Remove and let rest.
Step 4: If using frozen corn, sauté it lightly in a pan until warmed through. If fresh or canned, simply drain and prepare.
Step 5: Assemble the bowls by dividing cooked rice between serving dishes. Top with grilled chicken slices, corn, black beans, diced red onion, diced tomatoes, and cotija cheese.
Step 6: Garnish each bowl with a sprinkle of fresh cilantro and serve immediately for best flavor.

Tips & Variations

For extra zest, add a squeeze of lime juice over the bowl before serving.
Swap cotija cheese for feta or queso fresco if unavailable.
Use leftovers by turning the bowl into a packed lunch; keep the dressing separate until ready to eat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to keep rice moist. Add fresh toppings like cilantro just before serving to maintain freshness.

How to Serve

A white bowl filled with a base layer of white rice mixed lightly with chopped green herbs. On one side, there is a layer of bright yellow corn kernels. The top layer features small pieces of grilled chicken, browned and slightly charred, sprinkled with chopped green herbs. On the edge of the bowl, there are four lime wedges, pale green with a juicy texture. There are also dollops of white sauce with red chili flakes drizzled over the rice, adding a creamy texture. The bowl sits on a white marbled surface with scattered corn kernels, red spice powder, and fresh green herbs around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used and will offer a juicier texture. Adjust cooking time as needed to ensure they are cooked through.

Is it possible to make this recipe vegetarian?

Absolutely. Omit the chicken and add extra beans, grilled vegetables, or tofu to maintain protein and flavor.

Corn Chicken Rice Bowl Recipe

Print Recipe

★★★★★

5 from 52 reviews

A flavorful and wholesome Corn Chicken Rice Bowl featuring grilled chicken, corn, black beans, and fresh toppings served over your choice of rice. This balanced meal is perfect for lunch or dinner, combining protein, veggies, and bold spices for a satisfying dish.

Author: Nora
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Grilling
Cuisine: Mexican-inspired

Ingredients

Scale

For the Bowl:

2 cups cooked rice (white, brown, or cilantro-lime)
2 chicken breasts, grilled and sliced
1 cup corn kernels (fresh, frozen, or canned)
½ cup black beans, drained and rinsed
¼ cup diced red onion
¼ cup diced tomatoes
¼ cup crumbled cotija cheese
2 tbsp chopped fresh cilantro (for garnish)
1 tbsp olive oil
1 tsp chili powder
½ tsp smoked paprika
½ tsp cumin
¼ tsp salt
¼ tsp black pepper

Instructions

Prepare the Rice: Cook your choice of rice (white, brown, or cilantro-lime) according to package instructions. Set aside and keep warm.
Season the Chicken: In a small bowl, combine chili powder, smoked paprika, cumin, salt, and black pepper. Rub this spice mixture evenly over the chicken breasts.
Grill the Chicken: Heat a grill or grill pan over medium-high heat. Drizzle chicken with olive oil and grill for about 6-8 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes before slicing.
Prepare the Corn and Beans: If using fresh or frozen corn, cook it lightly by sautéing in a skillet over medium heat for about 3-4 minutes with a drizzle of olive oil. For canned corn, simply drain and rinse. Drain and rinse the black beans.
Assemble the Bowl: In serving bowls, layer the cooked rice, sliced grilled chicken, corn kernels, black beans, diced red onion, and diced tomatoes.
Add Cheese and Garnish: Sprinkle crumbled cotija cheese over the top and garnish with chopped fresh cilantro for a burst of fresh flavor.
Serve: Serve the corn chicken rice bowl warm as a delicious and nutritious meal that balances protein, veggies, and spices.

Notes

Use brown rice for a higher fiber option.
Substitute cotija cheese with feta or queso fresco for similar flavor.
Adjust the chili powder quantity to increase or reduce spiciness.
For a vegetarian version, omit chicken and add more beans or grilled vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: corn chicken rice bowl, grilled chicken bowl, Mexican rice bowl, healthy chicken recipe, easy dinner bowl