Street Corn Chicken Rice Bowls

5 from 6 votes

These Mexican-inspired street corn chicken and rice bowls are flavorful, high-protein, and easy to make for a satisfying dinner.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Meal Prep

Cuisine: American, Mexican-Inspired

Keyword: Balanced, High Protein

Servings: bowls

Position oven rack to the middle and pre-heat to 425 F.
To a large baking dish, add all ingredients for chicken thighs. Use a gloved hand or tongs to mix until chicken thighs are evenly coated. Re-arrange thighs in the pan so they're flat to the bottom, with the smooth side down, minimizing overlap. Bake for 30-35 minutes or until golden brown, with an internal temperature of 165 F.
While your chicken is cooking, heat your large saute pan to medium-high. Add cooking spray. Add corn and cook for 3-4 minutes, stirring occasionally, until corn is lightly browned. Transfer to a mixing bowl and let cool for 5-minutes.
Add all other ingredients for street corn topping to the mixing bowl. Toss to combine. Taste, and adjust seasonings, lime juice, or feta as desired.
When chicken is done cooking, let it rest for 5-minutes in the pan. Then, assemble your bowls! Lay rice down and add two chicken thighs per bowl. Spoon juice from the pan over top. Add ¼ of the street corn topping on top of each bowl. Serve with a lime wedge and a sprinkle of fresh cilantro, if desired. Enjoy!

8 chicken thighs = approximately 1 1/2 lbs
Want more toppings? Add a few scoops of these: sliced avocado, guacamole, sliced jalapeno (pickled or fresh), pickled red onion, fresh salsa, fresh pico de gallo, diced white or red onion, cilantro crema.
Use microwavable instant rice to make prep easier. Or if you're cooking it from scratch, cook it in vegetable or chicken broth instead of water for extra flavor.
Storage and re-heating: Store rice and chicken together in single-serve containers. Keep the street corn topping separate with a lime wedge. When ready to eat, microwave the rice and chicken for 60–90 seconds, then top with the chilled street corn and a squeeze of fresh lime. Keeps well in the fridge for up to 4 days. Freezing not recommended.