🌽 Street Corn Chicken Rice Bowl: A Flavorful Low-Point Delight
Craving something zesty, colorful, and totally satisfying—without derailing your health goals? Meet your new favorite meal: the Street Corn Chicken Rice Bowl. Packed with juicy grilled chicken, creamy Mexican-style street corn, and zesty cilantro-lime rice, this bowl is a WW-friendly masterpiece of flavor, balance, and beauty.
Let’s dig into how you can bring this vibrant dish to your table!
🛒 Ingredients
For the Chicken
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1.5 lbs boneless, skinless chicken breasts or thighs
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2 tbsp olive oil
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2 tbsp lime juice
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2 tsp chili powder
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp garlic powder
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½ tsp onion powder
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Salt & pepper, to taste
For the Street Corn
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2 cups corn kernels (fresh, frozen, or canned)
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1 tbsp mayonnaise
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1 tbsp sour cream
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1 tsp lime juice
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½ tsp chili powder
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¼ tsp smoked paprika (optional)
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¼ cup cotija or feta cheese, crumbled
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Fresh cilantro, chopped
For the Rice
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2 cups cooked white or brown rice
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1 tbsp lime juice
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¼ cup fresh cilantro, chopped
Optional Toppings
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Sliced avocado or guacamole
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Diced tomatoes
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Sliced jalapeños
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Extra crumbled cotija cheese
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Lime wedges
🍳 Equipment You’ll Need
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Grill or grill pan
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Mixing bowls
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Whisk or fork
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Meat thermometer
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Cutting board and knife
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Serving bowls
👩🍳 Instructions
Step 1: Marinate the Chicken
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In a bowl, whisk together olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
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Coat chicken thoroughly with the marinade in a resealable bag or dish. Refrigerate for 30 minutes to 4 hours.
Step 2: Grill the Chicken
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Preheat your grill or grill pan over medium-high heat.
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Grill chicken for 6–8 minutes per side, or until internal temperature hits 165°F (75°C).
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Let rest for 5 minutes, then slice into strips.
Step 3: Make the Street Corn
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For fresh corn, grill and cut off kernels. Otherwise, heat frozen or canned corn in a skillet until warm.
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In a bowl, mix mayo, sour cream, lime juice, chili powder, paprika, and cheese. Fold in the corn and chopped cilantro.
Step 4: Flavor the Rice
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Mix rice with lime juice and cilantro for a bright, refreshing base.
Step 5: Assemble the Bowls
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Layer bowls with rice, sliced chicken, and generous spoonfuls of street corn.
Step 6: Add Your Toppings
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Customize with avocado, tomatoes, jalapeños, and extra cotija if desired.
Step 7: Serve
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Serve warm with lime wedges for that final citrusy zing.
Step 8: Store Leftovers
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Store rice, corn, and chicken separately in airtight containers. Keeps for up to 3 days in the fridge.
🧮 Nutrition (Per Serving, Makes 4)
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Calories: 350
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Protein: 28g
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Fat: 15g
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Carbs: 35g
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Fiber: 4g
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Net Carbs: 31g
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WW SmartPoints: ~8 (varies by plan)
🌟 Tips & Variations
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Protein Swap: Use shrimp, tofu, or grilled tempeh instead of chicken.
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Make It Veggie: Add black beans or chickpeas for a meatless option.
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Dial the Heat: Add hot sauce or extra jalapeños if you like it spicy.
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Make-Ahead Friendly: Prep rice and corn ahead of time for quick assembly during the week.