Street Corn Chicken Bowls

Street Corn Chicken Bowls

These street corn chicken bowls are a hearty, balanced meal that’s also high in protein. But best of all, they are super versatile. You can easily use a vinaigrette instead of the creamy jalapeno sauce or add different toppings like pickled onions, jalapenos, grape tomatoes, zucchini, broccoli, and more.

If you love meal prepping as much as I do, be sure to check out some other easy lunch and dinner ideas like my Gochujang Chicken Bowls, Beef and Broccoli, Chicken Bacon Ranch Pasta Salad, Chicken Caesar Pasta Salad, Street Corn Chicken Salad, and my Dill Pickle Chicken Salad.

Key Ingredients

Chicken – I use chicken breasts or tenderloins cut into chunks.

Blackened Seasoning – my homemade seasoning blend consists of paprika, onion and garlic powder, chili powder, thyme, oregano, brown sugar, cayenne, salt and pepper.

Rice – I love jasmine rice but you can also use brown rice, quinoa, or a chickpea rice like Banza.

Creamy Jalapeno Sauce – we’ll use my popular Chuy’s copycat recipe for the lime cilantro and jalapeno sauce. It’s addictively delicious and as good as a dip as it is on these street corn chicken bowls.

Street Corn – a blend of charred corn, lime zest and juice, jalapenos, cilantro, all tossed with a little mayo, chili powder, and cojita cheese.

Avocado – diced and added as a topping to these bowls.

Lime – In addition to using limes in the creamy jalapeno sauce and the street corn, but lime wedges are also served up on the side for squeezing over the rice and chicken.

How to Make Street Corn Chicken Bowls

Prepare the street corn and creamy jalapeno sauce. I like to do this a day or two ahead of time.

Cook two cups of rice according to the package instructions. Let the rice cook while you prepare the chicken.

Drizzle the chicken chunks with one tablespoon of olive oil and season liberally with blackened cajun seasoning.

Heat a large skillet over medium heat. Add two tablespoons of oil, or enough to coat the pan. Add in the chicken and cook about 3-4 minutes per side or until internal temp reaches 165 degrees.

To build the bowls, add 1 cup of rice into a bowl. Top with 2/3 cup of street corn, add a scoop of the chicken and top with a drizzle of creamy jalapeno sauce, diced avocado and a lime wedge.