Mexican Street Corn Chicken Bowl

Name: Mexican Street Corn Chicken Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 2 lbs chicken breast, thinly sliced; 2 tbsp avocado oil; 1 tbsp paprika; 1 tbsp garlic powder; 1 tbsp onion powder; salt, to taste; black pepper, to taste; 1 cup white rice, uncooked; 1/2 cup cilantro, chopped, divided; 2 tbsp lime juice, divided; 16 oz frozen corn, thawed and roasted; 1/4 cup light mayonnaise or Greek yogurt; 1/4 cup cotija cheese, crumbled; 1 tsp chili powder

This Mexican street corn chicken bowl combines seasoned pan-seared chicken breast with cilantro lime rice and a creamy elote-inspired corn salad, designed for efficient meal prepping and packed with protein.

🌍Mexican-inspired 🏷️Chicken bowl 🏷️Meal prep 🏷️Mexican street corn 🏷️High-protein Cilantro lime rice

🏷️

🏷️Healthy lunch

-0:00

amyfunderburkonTikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by amyfunderburk

-0:00

amyfunderburkonTikTok

Ingredients

2 lbs chicken breast, thinly sliced
2 tbsp avocado oil
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
salt, to taste
black pepper, to taste
1 cup white rice, uncooked
1/2 cup cilantro, chopped, divided
2 tbsp lime juice, divided
16 oz frozen corn, thawed and roasted
1/4 cup light mayonnaise or Greek yogurt
1/4 cup cotija cheese, crumbled
1 tsp chili powder

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Instructions

1
Lay thinly sliced chicken breasts on baking sheets. Drizzle with avocado oil and season generously with paprika, garlic powder, onion powder, salt, and pepper.
2
Cook the chicken in a hot skillet over medium-high heat for 4-6 minutes per side, until cooked through and nicely charred. Set aside to rest.
3
While the chicken cooks, prepare the cilantro lime rice according to package directions. Once cooked, fluff with a fork and stir in half of the chopped cilantro and 1 tbsp of lime juice.
4
In a large bowl, prepare the Mexican street corn. Combine the roasted corn, light mayonnaise (or Greek yogurt), the remaining chopped cilantro, crumbled cotija cheese, chili powder, and the remaining 1 tbsp of lime juice. Stir until well combined.
5
Slice the rested chicken into strips.
6
Assemble the meal prep bowls by layering the cilantro lime rice, a scoop of the Mexican street corn, and the sliced chicken.

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Tips & Notes

Pro tips

Slice chicken breasts thinly against the grain and pound to even thickness so they cook in 4–5 minutes per side without drying out.
Toast the spice blend (paprika, garlic powder, onion powder) lightly before coating the chicken to intensify flavor.
Juice the lime into the rice while it's warm so it absorbs the acid and cilantro flavor fully.
For the street corn element, prepare the creamy salad at least 1 hour ahead so flavors meld; store separately from the hot components.

Substitutions

Chicken breast → turkey breast or pork tenderloin (adjust cooking time by 1–2 minutes for thickness)
White rice → brown rice or cilantro lime cauliflower rice (brown rice adds 15–20 minutes cook time)
Avocado oil → olive oil or vegetable oil (neutral flavor works equally well)

Storage & make-ahead

Store cooked chicken, rice, and corn salad in separate airtight containers for up to 4 days. Reheat chicken and rice gently in a skillet or microwave; keep corn salad chilled until assembly.

Common Questions

Can I make this bowl ahead of time?

Yes. Cook and cool the chicken and rice, then store separately in containers for up to 4 days. Assemble with the corn salad just before eating to keep components fresh.