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Easy Street Corn Chicken Rice Bowls

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A delicious meal prep recipe combining shredded chicken, sweet corn, and creamy dressing for a flavorful bowl.

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

  1. Prepare the Base: Start by cooking your rice according to package instructions.
  2. Shred the Chicken: If you haven’t done so already, shred your cooked chicken into bite-sized pieces.
  3. 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.
  4. Combine the Goodness: In a larger bowl, add the cooked rice, shredded chicken, corn kernels, and black beans. Stir in the creamy dressing.
  5. Assemble the Bowls: Portion the mixture into meal prep containers or bowls and top each with cotija cheese.
  6. 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

Find it online: https://ameliasweets.com/2026/06/09/corn-chicken-rice-bowls-meal-prep/