Easy Street Corn Chicken Rice Bowls
A delicious meal prep recipe combining shredded chicken, sweet corn, and creamy dressing for a flavorful bowl.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Meal Prep
- Cuisine: Mexican
- Diet: High-Protein
Ingredients
Scale
- 2 cups cooked white rice (400g)
- 1 lb chicken pieces, cooked and shredded (450g)
- 2 cups corn kernels (fresh or frozen, 300g)
- 1 cup black beans (rinsed and drained, 240g)
- 1/2 cup mayonnaise (120g)
- 1/4 cup sour cream (60g)
- 2 tablespoons lime juice (30g)
- 1 teaspoon chili powder (5g)
- 1/2 teaspoon smoked paprika (2.5g)
- 1/4 teaspoon garlic powder (1.25g)
- 1/4 cup cotija cheese (crumbled, 60g)
- Salt and pepper (to taste)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Base: Start by cooking your rice according to package instructions.
- Shred the Chicken: If you haven’t done so already, shred your cooked chicken into bite-sized pieces.
- Mix the Creamy Dressing: In a bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and a pinch of salt and pepper.
- Combine the Goodness: In a larger bowl, add the cooked rice, shredded chicken, corn kernels, and black beans. Stir in the creamy dressing.
- Assemble the Bowls: Portion the mixture into meal prep containers or bowls and top each with cotija cheese.
- Garnish & Serve: Finish with fresh cilantro and a wedge of lime on the side.
Notes
Great for meal prep; store in the fridge for up to 4 days. Keep lime wedges and cilantro separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 70mg