Street Corn Chicken Rice Bowl: The Ultimate High-Protein Weeknight Dinner
This Street Corn Chicken Rice Bowl is a flavorful, high-protein meal featuring juicy lime-marinated chicken, roasted zucchini and corn, fluffy rice, and a creamy avocado-cottage cheese crema. It’s perfect for meal prep or an easy weeknight dinner.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Mexican
Ingredients
For the Chicken
1½ pounds boneless, skinless chicken thighs
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon ground cumin
2 tablespoons olive oil
Juice of 1 lime
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sheet Pan Vegetables
2 zucchini, sliced into rounds
1 red onion, sliced
2 cups frozen corn
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
For the Avocado Crema
2 tablespoons olive oil
1/4 cup cotija cheese (or feta)
1/2 cup cottage cheese
Juice and zest of 1 lime
1/4 cup fresh cilantro
2 tablespoons diced jalapeño
1/2 avocado
1 teaspoon Tajín (optional)
1-2 tablespoons water
For Serving
1 cup uncooked rice, cooked
Extra cotija cheese
Fresh cilantro
Lime wedges
Spring mix or greens (optional)
Instructions
1. In a large bowl, combine the chicken thighs with garlic powder, chili powder, paprika, cumin, olive oil, lime juice, salt, and black pepper. Refrigerate for at least 30 minutes or up to 3 hours.
2. Cook the rice according to the package directions and set aside.
3. Preheat the oven to 425°F (220°C).
4. Toss the zucchini, onion, and corn with olive oil, paprika, salt, and pepper.
5. Spread the vegetables onto a large parchment-lined baking sheet and place the marinated chicken between the vegetables.
6. Bake for 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
7. Switch the oven to broil and cook for an additional 5 minutes to lightly char the corn.
8. Meanwhile, blend the olive oil, cottage cheese, cotija cheese, avocado, cilantro, jalapeño, lime juice, lime zest, Tajín, and water until smooth to make the avocado crema.
9. Slice the cooked chicken.
10. Divide cooked rice among serving bowls and top with roasted vegetables and sliced chicken.
11. Drizzle generously with avocado crema and garnish with cotija cheese, cilantro, and fresh lime wedges before serving.
Notes
Frozen fire-roasted corn adds extra smoky flavor.
Marinating the chicken for several hours creates the best flavor.
Store the chicken, rice, vegetables, and sauce separately for easy meal prep.
The avocado crema stays fresh in the refrigerator for up to 3 days.
Chicken and rice can be refrigerated for up to 4 days.