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Street Corn Chicken Rice Bowl with grilled chicken, charred corn, rice, and cilantro lime sauce

Street Corn Chicken Rice Bowl: 4-Day Meal Prep Winner

Emily Wilson
This Street Corn Chicken Rice Bowl is a high protein meal prep favorite made with smoky seasoned chicken breast, charred corn, fluffy rice, and creamy cilantro lime sauce. Each bowl delivers about 35 to 40 grams of protein and stays fresh for up to four days, making it perfect for busy weeknight dinners and structured meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Mexican-Inspired
Servings 4 bowls
Calories 490 kcal

Equipment

  • Large Skillet
  • Medium pot with lid
  • Mixing bowl
  • Knife
  • Cutting Board

Ingredients
  

Smoky Chicken

  • 2 large Chicken breasts About 1.5 pounds, cut into bite size pieces
  • 2 tablespoons Olive oil
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Chili powder
  • 0.5 teaspoon Garlic powder
  • 0.75 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 0.5 lime Lime juice Freshly squeezed

Rice and Street Corn

  • 2 cups Cooked jasmine rice
  • 1.5 cups Corn kernels Fresh, frozen, or canned and drained
  • 0.25 cup Red onion Thinly sliced
  • 2 tablespoons Fresh cilantro Chopped

Cilantro Lime Sauce

  • 0.5 cup Plain Greek yogurt
  • 1 tablespoon Mayonnaise
  • 1 clove Garlic Minced
  • 0.5 lime Lime juice and zest
  • 1 tablespoon Fresh cilantro Finely chopped
  • 1 pinch Salt To taste

Instructions
 

  • Pat the chicken dry and toss with olive oil, smoked paprika, chili powder, garlic powder, salt, pepper, and lime juice until evenly coated.
  • Heat a large skillet over medium high heat. Cook the chicken in a single layer for 3 to 4 minutes per side until golden brown and cooked through to 165°F.
  • In the same skillet, cook the corn for 5 to 7 minutes until lightly charred.
  • In a mixing bowl, stir together Greek yogurt, mayonnaise, garlic, lime juice, lime zest, cilantro, and salt until smooth.
  • Divide rice into four bowls. Top with chicken, charred corn, red onion, and a spoonful of cilantro lime sauce. Garnish with extra cilantro and serve.

Notes

Store components separately in airtight containers for up to four days. Keep the sauce separate to prevent soggy rice. For extra protein, increase the chicken portion or add black beans. To keep this recipe gluten free, confirm that your spices and mayonnaise are labeled gluten free.