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Street Corn Chicken Rice Bowl Recipe

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★★★★★

4.9 from 210 reviews

A vibrant and flavorful Street Corn Chicken Rice Bowl featuring grilled chicken, sweet corn, black beans, and fresh veggies, all topped with cotija cheese and cilantro for a delicious, satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Main Ingredients

  • 2 cups cooked rice (white, brown, or cilantro-lime rice)
  • 2 chicken breasts (grilled and sliced)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup black beans (drained and rinsed)
  • 1/4 cup diced red onion
  • 1/4 cup diced tomatoes
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro (for garnish)

Seasonings and Oil

  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt

Instructions

  1. Prepare the chicken: In a small bowl, mix chili powder, smoked paprika, cumin, and salt. Rub the spice blend evenly onto the chicken breasts.
  2. Grill the chicken: Heat a grill pan or outdoor grill over medium-high heat. Drizzle the olive oil on the grill or chicken to prevent sticking. Grill the chicken breasts for 5-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
  3. Slice the chicken: After resting, slice the grilled chicken breasts into strips or bite-sized pieces.
  4. Prepare the veggies and beans: If using frozen corn, cook it according to package instructions or sauté briefly in a pan until tender. Drain and rinse the black beans. Dice the red onion and tomatoes.
  5. Assemble the bowl: In serving bowls, layer the cooked rice as the base. Top with grilled chicken slices, corn kernels, black beans, diced red onion, and tomatoes.
  6. Add cheese and garnish: Sprinkle crumbled cotija cheese over each bowl and garnish with chopped fresh cilantro.
  7. Serve and enjoy: Mix ingredients as desired and serve immediately for a tasty, balanced meal.

Notes

  • Feel free to swap chicken breasts with grilled shrimp or tofu for variation.
  • Use cilantro-lime rice to add extra zest and brightness to the bowl.
  • For a spicier version, add sliced jalapeños or a drizzle of hot sauce.
  • Leftover bowls keep well in the fridge for up to 3 days; reheat before serving.

Keywords: street corn chicken bowl, grilled chicken rice bowl, mexican street corn, healthy chicken bowl, easy dinner recipes

Find it online: https://kitchenbynora.com/street-corn-chicken-rice-bowl-recipe/