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Easy Street Corn Chicken Rice Bowls (Meal Prep)

A flavorful and easy-to-prep bowl featuring spiced chicken, charred corn, and a creamy lime sauce served over rice.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Meal Prep
Cuisine: Mexican-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Seasoning
  • 1 lb chicken pieces, cut into bite-sized pieces
  • 2 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
Base and Toppings
  • 1 1/2 cups cooked white or brown rice
  • 2 cups frozen corn kernels, thawed
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1 lime, juiced
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup cotija cheese or feta, crumbled

Equipment

  • Large skillet
  • Mixing bowls

Method
 

Cooking Steps
  1. Mix smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper in a small bowl.
  2. Toss chicken with 1 tbsp olive oil and the spice blend until evenly coated.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear chicken for 3-4 minutes per side until golden and cooked through.
  4. Remove chicken from skillet and set aside.
  5. Add corn to the same skillet and sauté for 4-5 minutes until slightly charred.
  6. Whisk mayonnaise, sour cream, lime juice, and minced garlic in a bowl, then stir in the charred corn.
  7. Divide rice into four containers, top with cooked chicken, and spoon the creamy corn mixture over the top.
  8. Garnish with crumbled cheese and fresh cilantro before serving or refrigerating.

Notes

Store in airtight containers for up to 4 days. Keep cilantro and cheese separate until serving for best freshness.