This Grilled Chicken Bowl with Rice & Corn is a wholesome and flavorful dish featuring tender, marinated chicken grilled to perfection, served over fluffy rice with sweet corn and fresh toppings. It is a satisfying and well-balanced meal that is perfect for lunch or dinner.
Why You’ll Love This Recipe
- It is easy to prepare and full of delicious flavors.
- A balanced meal with protein, carbs, and veggies in one bowl.
- The grilled chicken adds a smoky taste that pairs well with the rice and corn.
- It is highly customizable with various toppings and sauces.
- Great for meal prep, as it stores well and reheats easily.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Lemon juice
- Garlic, minced
- Paprika
- Cumin
- Salt and pepper
- Cooked rice (white or brown)
- Corn kernels (fresh, canned, or frozen)
- Cherry tomatoes, diced
- Avocado, sliced
- Cilantro, chopped
- Lime wedges for serving
Directions
- Marinate the Chicken – In a bowl, mix olive oil, lemon juice, minced garlic, paprika, cumin, salt, and pepper. Coat the chicken in the marinade and let it sit for at least 30 minutes.
- Grill the Chicken – Preheat a grill or grill pan over medium-high heat. Cook the chicken for 5-7 minutes per side until fully cooked and slightly charred. Let it rest for a few minutes before slicing.
- Prepare the Rice & Corn – Cook the rice according to package instructions. If using fresh or frozen corn, sauté it in a pan for a few minutes until tender.
- Assemble the Bowl – Divide the rice into bowls, top with grilled chicken slices, corn, diced cherry tomatoes, and avocado.
- Garnish & Serve – Sprinkle chopped cilantro on top and serve with lime wedges.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Marinating Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour
Variations
- Spicy Version: Add chili powder or cayenne pepper to the marinade.
- Low-Carb Option: Replace rice with cauliflower rice.
- Extra Protein: Add black beans or a fried egg on top.
- Different Grains: Swap rice with quinoa or farro for a different texture.
- Dressing Ideas: Drizzle with chipotle mayo, Greek yogurt sauce, or a citrus vinaigrette.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Grilled chicken can be frozen separately for up to 2 months. Rice and corn can be frozen, but fresh toppings should be added after reheating.
- Reheating: Warm in the microwave for 1-2 minutes or heat on a stovetop over low heat until warmed through.
FAQs
How can I make the chicken extra juicy?
Marinating for at least 30 minutes and allowing the chicken to rest after grilling helps retain its juices.
Can I bake the chicken instead of grilling?
Yes, bake at 400°F (200°C) for 20-25 minutes or until fully cooked.
What is the best way to grill chicken without drying it out?
Use medium-high heat, do not overcook, and let it rest before slicing.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are juicier and more flavorful. Adjust cooking time as needed.
What type of rice works best for this bowl?
White rice, brown rice, or even jasmine rice all work well. Choose based on your preference.
Can I make this dish ahead of time?
Yes, prepare the ingredients separately and assemble just before serving for the best texture.
What toppings go well with this dish?
Sour cream, shredded cheese, hot sauce, or pickled onions add extra flavor.
Can I use frozen corn instead of fresh?
Yes, just thaw and heat it before adding to the bowl.
How do I make this dish vegan?
Replace chicken with grilled tofu or chickpeas and use plant-based dressings.
What can I serve with this bowl?
A side of tortilla chips, a fresh salad, or a refreshing fruit salsa pairs well.
Conclusion
This Grilled Chicken Bowl with Rice & Corn is a flavorful, nutritious, and easy-to-make meal that can be customized to suit your taste. Whether you prepare it for a quick weeknight dinner or meal prep for the week, it is a satisfying and versatile dish that everyone will enjoy. Try different toppings and sauces to make it your own!
Print
This Grilled Chicken Bowl with Rice & Corn is a hearty and flavorful meal loaded with juicy grilled chicken, fluffy rice, sweet corn, and a creamy sauce. A perfect high-protein meal for lunch or dinner!
- Prep Time: 15 minute
- Cook Time: 15 minute
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Mexican-Inspired
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 cups cooked white rice
- 1 cup sweet corn
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Instructions
-
Grill the Chicken:
- Season chicken with paprika, garlic powder, salt, and pepper.
- Heat olive oil in a pan and grill chicken for 6-7 minutes per side. Slice into strips.
-
Prepare the Sauce:
- Mix Greek yogurt, lime juice, hot sauce, and garlic powder.
-
Assemble the Bowl:
- Divide cooked rice into bowls.
- Top with grilled chicken, sweet corn, green onions, and cilantro.
- Drizzle with sauce and serve warm.
Notes
- Use brown rice or quinoa for a healthier option.
- Add avocado slices or black beans for extra flavor and texture.