Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

🌽 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

  • 1.5 lbs boneless, skinless chicken breasts or thighs

  • 2 tbsp olive oil

  • 2 tbsp lime juice

  • 2 tsp chili powder

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • Salt & pepper, to taste

For the Street Corn

  • 2 cups corn kernels (fresh, frozen, or canned)

  • 1 tbsp mayonnaise

  • 1 tbsp sour cream

  • 1 tsp lime juice

  • ½ tsp chili powder

  • ¼ tsp smoked paprika (optional)

  • ¼ cup cotija or feta cheese, crumbled

  • Fresh cilantro, chopped

For the Rice

  • 2 cups cooked white or brown rice

  • 1 tbsp lime juice

  • ¼ cup fresh cilantro, chopped

Optional Toppings

  • Sliced avocado or guacamole

  • Diced tomatoes

  • Sliced jalapeños

  • Extra crumbled cotija cheese

  • Lime wedges


🍳 Equipment You’ll Need

  • Grill or grill pan

  • Mixing bowls

  • Whisk or fork

  • Meat thermometer

  • Cutting board and knife

  • Serving bowls


👩‍🍳 Instructions

Step 1: Marinate the Chicken

  1. In a bowl, whisk together olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.

  2. Coat chicken thoroughly with the marinade in a resealable bag or dish. Refrigerate for 30 minutes to 4 hours.

Step 2: Grill the Chicken

  1. Preheat your grill or grill pan over medium-high heat.

  2. Grill chicken for 6–8 minutes per side, or until internal temperature hits 165°F (75°C).

  3. Let rest for 5 minutes, then slice into strips.

Step 3: Make the Street Corn

  1. For fresh corn, grill and cut off kernels. Otherwise, heat frozen or canned corn in a skillet until warm.

  2. 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

  1. Mix rice with lime juice and cilantro for a bright, refreshing base.

Step 5: Assemble the Bowls

  1. Layer bowls with rice, sliced chicken, and generous spoonfuls of street corn.

Step 6: Add Your Toppings

  1. Customize with avocado, tomatoes, jalapeños, and extra cotija if desired.

Step 7: Serve

  • Serve warm with lime wedges for that final citrusy zing.

Step 8: Store Leftovers

  • Store rice, corn, and chicken separately in airtight containers. Keeps for up to 3 days in the fridge.


🧮 Nutrition (Per Serving, Makes 4)

  • Calories: 350

  • Protein: 28g

  • Fat: 15g

  • Carbs: 35g

  • Fiber: 4g

  • Net Carbs: 31g

  • WW SmartPoints: ~8 (varies by plan)


🌟 Tips & Variations

  • Protein Swap: Use shrimp, tofu, or grilled tempeh instead of chicken.

  • Make It Veggie: Add black beans or chickpeas for a meatless option.

  • Dial the Heat: Add hot sauce or extra jalapeños if you like it spicy.

  • Make-Ahead Friendly: Prep rice and corn ahead of time for quick assembly during the week.

 

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