Description
A vibrant and flavorful bowl combining juicy grilled chicken with creamy, zesty Mexican street corn salad served over a bed of fluffy rice. Customize with your favorite toppings like black beans, avocado, and fresh cilantro for a fresh and satisfying meal perfect for any day of the week.
Ingredients
Grilled Chicken:
-
4 small boneless, skinless chicken breasts
-
1 batch chicken marinade (your choice)
Mexican Street Corn Salad:
-
2 cups grilled corn (about 3–4 cobs)
-
⅓ cup mayo
-
¼ cup feta cheese, crumbled
-
2 tbsp fresh cilantro, chopped
-
1–2 tbsp lime juice
-
½ tbsp garlic, minced
-
½ tsp chili powder
-
¼ tsp paprika
-
¼ tsp kosher salt
-
⅛ tsp ground black pepper
-
¼ cup red onion, diced
-
¼ cup cotija cheese, crumbled
Other Rice Bowl Options + Toppings:
-
4 cups cooked rice (any variety)
-
Black beans
-
Cherry tomatoes, halved
-
Jalapeño slices
-
Lime wedges
-
Additional fresh cilantro leaves
-
Sour cream
-
1–2 avocados, sliced
Instructions
-
Marinate chicken breasts in your preferred marinade and grill until cooked through, about 6–8 minutes per side depending on thickness.
-
To prepare Mexican street corn salad, combine grilled corn, mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, and black pepper in a bowl. Mix well. Stir in diced red onion and cotija cheese.
-
Assemble rice bowls by dividing cooked rice among bowls.
-
Top rice with grilled chicken, generous spoonfuls of Mexican street corn salad, and any additional toppings you desire such as black beans, cherry tomatoes, jalapeños, avocado, sour cream, and lime wedges.
-
Garnish with extra cilantro if desired. Serve immediately.
Notes
Use store-bought or homemade chicken marinade to suit your taste.
Leftover components store well separately for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes (grilling)
- Category: Main Course
- Method: Grilling, No-Bake
- Cuisine: Mexican
Keywords: street corn bowl, chicken rice bowl, Mexican rice bowl, grilled chicken bowl