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Street Corn Chicken Rice Bowl Recipe for Easy Dinners

Street Corn Chicken Rice Bowl Recipe for Easy Dinners

Looking for a fast, flavorful, and satisfying dinner that hits all the right notes? This Street Corn Chicken Rice Bowl is the perfect combination of smoky grilled chicken, creamy an
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 small boneless skinless chicken breasts
  • 1 batch chicken marinade
  • Mexican Street Corn Salad:
  • 2 cups grilled corn approx. 3–4 cobs of corn
  • 1/3 cup mayo
  • 1/4 cup feta cheese crumbled
  • 2 tablespoons fresh cilantro chopped
  • 1 –2 tablespoons lime juice
  • 1/2 tablespoon garlic minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup red onion diced
  • 1/4 cup cotija cheese crumbled
  • Other Rice Bowl Options + Toppings build your own:
  • 4 cups rice of your choice cooked
  • black beans
  • cherry tomatoes halved
  • jalapeño slices
  • lime wedges
  • additional fresh cilantro leaves
  • sour cream
  • 1 –2 avocado sliced
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Method
 

  1. Combine Chicken Marinade ingredients in a small bowl. Place chicken breasts in a shallow baking dish or other glass container. Pour marinade over top and ensure they are fully coated. Cover and refrigerate 15 minutes (or up to an hour).
  2. Heat grill to medium heat (approximately 400/450 degrees F).
  3. Remove chicken from marinade (let excess drip off) and place chicken on direct heat (direct flame) and cook at medium heat for 4-6 minutes per side.
  4. Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this part because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 degrees F on your meat thermometer.
  5. Remove from grill and let rest at least 5 minutes so the juices can redistribute (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees). Chicken is safe to eat when it reaches an internal temp of 165 degrees F (at thickest part of the breast).
  6. Cut into slices or cubes.

Notes

  • Dairy-Free: you can easily use a dairy-free feta in place of the reg. feta and cotija cheese.
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.