Street Corn Chicken Rice Bowl
A vibrant and healthy bowl featuring juicy chicken, charred corn, and creamy dressings, perfect for weeknight dinners and meal prep.
Ingredients
Main Ingredients
- 1.5–2 lbs juicy chicken thighs (boneless, skin-on recommended but boneless skinless totally fine)
- 3 cups cooked rice (white, brown, or a mix — your choice!)
- 2 cups corn kernels (fresh off the cob or frozen — char them for best flavor)
- 1–2 tbsp smoky seasoning (chipotle powder + smoked paprika is lovely)
- 1 tsp salt adjust to taste
- 0.5 tsp pepper adjust to taste
- 0.5 cups tangy sauce (lime juice + mayo + a touch of honey or agave)
- 0.33 cups creamy dressing (Greek yogurt or crema-style — your pick)
- to taste optional toppings: cilantro, cotija or feta, lime wedges, sliced scallions, hot sauce
Instructions
Preparation
- Season chicken thighs with smoky seasoning, salt, and pepper.
- Cook the chicken thighs in a skillet over medium heat until fully cooked, about 6–8 minutes per side depending on thickness.
- Meanwhile, char the corn in a separate pan or on the grill until nicely browned for 4–6 minutes.
- Prepare rice according to package instructions.
Assembly
- In a bowl, layer the cooked rice, sliced chicken, and charred corn.
- Drizzle with tangy sauce and creamy dressing.
- Serve warm and enjoy your hearty meal.
Notes
Make-ahead: Cook chicken and rice, cool, and store separately in the fridge up to 3 days. Reheating: Microwave with a damp paper towel on top to keep rice moist, or reheat in a skillet for crisp edges. For a lighter version, swap creamy dressing for a lime vinaigrette. If chicken seems dry, shred and toss with a little extra dressing.