Is this Street Corn Chicken Rice Bowl healthy?

Yes, it includes lean protein, fiber-rich corn, healthy fats from avocado, and whole grain rice making it a balanced, high-protein meal.

Can I meal-prep this bowl?

Absolutely. Cook everything in advance and store toppings separately. Reheat rice and chicken, then assemble with fresh lime and avocado.

How does this compare to the High Protein BBQ Chicken Ranch Bowl?

Both bowls start with grilled chicken and rice, but one uses creamy cotija corn while the other brings smoky BBQ and ranch flavor. Both are high in protein and easy to prepare.

Street Corn Chicken Rice Bowl – 1 Creamy, Bold Protein Meal

Name: Healthy Street Corn Chicken Rice Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb boneless, skinless chicken thighs 2 tbsp olive oil 1 tsp chili powder 1 tsp garlic powder Juice of 1 lime Salt & pepper to taste 2 cups cooked white or brown rice 1½ cups roasted corn (fresh or frozen) 2 tbsp sour cream 1 tbsp mayonnaise 1 tbsp lime juice ¼ cup crumbled cotija cheese 1 avocado, sliced 2 tbsp fresh cilantro, chopped Optional: jalapeño slices, tortilla chips, extra lime

Description

A healthy and flavorful street corn chicken rice bowl with grilled chicken thighs, creamy cotija corn topping, fluffy rice, and fresh avocado. Perfect for high-protein meals and easy weeknight dinners.

Ingredients

Scale

1 lb boneless, skinless chicken thighs 2 tbsp olive oil 1 tsp chili powder 1 tsp garlic powder Juice of 1 lime Salt & pepper to taste 2 cups cooked white or brown rice 1½ cups roasted corn (fresh or frozen) 2 tbsp sour cream 1 tbsp mayonnaise 1 tbsp lime juice ¼ cup crumbled cotija cheese 1 avocado, sliced 2 tbsp fresh cilantro, chopped Optional: jalapeño slices, tortilla chips, extra lime

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Instructions

1. Whisk olive oil, chili powder, garlic powder, lime juice, salt, and pepper in a bowl. 2. Add chicken thighs and marinate for 20–30 minutes. 3. Grill or pan-cook chicken until cooked through; slice and set aside. 4. Mix roasted corn, sour cream, mayo, lime juice, and cotija cheese to make the corn topping. 5. Assemble bowls with warm rice, sliced chicken, and creamy corn mixture. 6. Top with avocado, cilantro, jalapeños, and lime wedges. Serve and enjoy.

Notes

Store components separately in airtight containers for up to 4 days. Swap cotija with feta if needed. Serve in wraps, bowls, or over greens as a salad alternative. Make it dairy-free by using plant-based mayo and sour cream.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Lunch, Dinner
Method: Grilling, Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 4g
Sodium: 570mg
Fat: 21g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 36g
Cholesterol: 85mg