🌽 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
In a bowl, whisk together olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
Coat chicken thoroughly with the marinade in a resealable bag or dish. Refrigerate for 30 minutes to 4 hours.
Step 2: Grill the Chicken
Preheat your grill or grill pan over medium-high heat.
Grill chicken for 6–8 minutes per side, or until internal temperature hits 165°F (75°C).
Let rest for 5 minutes, then slice into strips.
Step 3: Make the Street Corn
For fresh corn, grill and cut off kernels. Otherwise, heat frozen or canned corn in a skillet until warm.
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
Mix rice with lime juice and cilantro for a bright, refreshing base.
Step 5: Assemble the Bowls
Layer bowls with rice, sliced chicken, and generous spoonfuls of street corn.
Step 6: Add Your Toppings
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.
