Description
Street Corn Chicken Bowl combines smoky grilled chicken, charred Mexican street corn, cilantro-lime rice, black beans, and fresh toppings in perfect meal prep portions. One hour of prep creates five days of restaurant-quality lunches or dinners at just $4 per serving!
Ingredients
2 pounds boneless, skinless chicken breasts or thighs
2 tablespoons olive oil (for chicken)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons salt (divided)
1/2 teaspoon black pepper
Juice of 3 limes (divided)
4 cups corn kernels (fresh or frozen)
1 tablespoon olive oil (for corn)
1/2 teaspoon chili powder (for corn)
1/4 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped (plus extra for garnish)
2 cups uncooked white or brown rice
3 cups chicken broth or water
2 cups black beans, drained and rinsed
2 avocados (slice fresh when eating)
1 cup cherry tomatoes, halved
1/4 cup red onion, diced
Lime wedges for serving
Instructions
1. Remove chicken from fridge 20 minutes before cooking. Pound to uniform 3/4-inch thickness and pat completely dry.
2. Mix chili powder, cumin, paprika, garlic powder, onion powder, 1 teaspoon salt, and pepper. Rub all over chicken. Let rest 15 minutes.
3. Cook rice: Combine rice and broth in saucepan, bring to boil, reduce to simmer, cover and cook 18 minutes (45 for brown rice). Let steam 5 minutes, then fluff with fork and stir in juice of 2 limes, cilantro, and 1/2 teaspoon salt.
4. Grill chicken over medium-high heat 6-7 minutes per side until internal temperature reaches 165°F. Alternatively, pan-sear in 1 tablespoon oil. Let rest 5 minutes, then slice against grain.
5. Char corn: Heat large skillet over high heat with 1 tablespoon oil. Add corn and let sit undisturbed 3-4 minutes until charred. Stir and cook 2-3 minutes more. Remove from heat, mix in chili powder, cotija, cilantro, lime juice, and salt.
6. Warm black beans in small saucepan with pinch of cumin and salt (or use rinsed canned beans).
7. Assemble bowls: Divide rice among 5 meal prep containers. Top each with sliced chicken, street corn, black beans, tomatoes, and red onion.
8. Store in refrigerator up to 5 days. Add fresh avocado, cilantro, and lime wedge when eating. Reheat 2-3 minutes in microwave.
Notes
Use instant-read thermometer to ensure chicken reaches exactly 165°F for safety and juiciness.
Store avocado separately—add fresh each day to prevent browning.
Meal prep containers last 5 days refrigerated when properly stored.
For keto version, replace rice with cauliflower rice.
Freeze chicken, rice, corn, and beans (not avocado or tomatoes) up to 3 months.
Chicken thighs stay moister than breasts but have higher fat content.
Make extra spice blend and store in airtight container for next week.
Rotisserie chicken cuts prep time to 30 minutes—shred 3-4 cups and toss with spices.
- Prep Time: 25
- Cook Time: 35
- Category: Main Course, Meal Prep, Healthy Dinner
- Method: Grilling, Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 485
- Sugar: 6g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 40g
- Cholesterol: 95mg
Keywords: street corn chicken bowl, meal prep bowls, healthy dinner, mexican chicken bowl, meal prep recipes