Here’s a delicious and WW-friendly Street Corn Chicken Rice Bowl that combines tender chicken, flavorful street corn, and a base of rice for a satisfying and balanced meal. This dish brings together the vibrant flavors of Mexican street corn (Elote) in a healthy, easy-to-make bowl.
Street Corn Chicken Rice Bowl
Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs for a juicier option)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- Juice of 1 lime
For the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned, drained and rinsed)
- 1 tablespoon olive oil
- 1 tablespoon mayonnaise (light mayo or Greek yogurt for a healthier version)
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh cilantro, chopped
- 1/4 teaspoon chili powder (optional, for a little heat)
- 1/4 teaspoon smoked paprika
- 1/4 cup crumbled cotija cheese (or feta cheese for a lighter option)
- Salt and pepper, to taste
For the Rice Bowl:
- 2 cups cooked rice (brown rice, white rice, or cauliflower rice for a low-carb version)
- 1/4 cup fresh cilantro, chopped
- Lime wedges (for garnish)
- Optional toppings: Avocado slices, extra cilantro, jalapeños, salsa
Instructions:
1. Cook the chicken:
- In a small bowl, mix together the chili powder, smoked paprika, garlic powder, cumin, onion powder, lime juice, salt, and pepper.
- Rub the spice mixture over the chicken breasts, making sure they are evenly coated.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook for about 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes before slicing it into strips.
2. Make the street corn:
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the corn kernels and sauté for 5-7 minutes, stirring occasionally, until the corn is lightly browned and heated through.
- Remove from heat and stir in the mayonnaise, lime juice, chili powder, smoked paprika, and chopped cilantro.
- Season with salt and pepper to taste. Sprinkle the cotija cheese (or feta) over the corn and mix to combine.
3. Assemble the rice bowl:
- Start by placing a base of cooked rice (or cauliflower rice) in each bowl.
- Add a generous serving of the street corn on top of the rice.
- Arrange the sliced chicken on top of the corn.
- Garnish with fresh cilantro, a squeeze of lime juice, and any optional toppings like avocado slices, jalapeños, or salsa.
WW Points:
This Street Corn Chicken Rice Bowl is low in points while still feeling indulgent due to the combination of grilled chicken, street corn, and flavorful toppings. Using lighter ingredients like light mayo and cotija cheese will keep the points lower. Depending on your portion size and toppings, this dish typically ranges from 6-8 points per serving (on the Blue and Green plans).
Tips:
- Make it spicy: For a spicier kick, add hot sauce, jalapeños, or extra chili powder to the corn or chicken.
- Substitute the rice: You can use quinoa or brown rice for extra fiber, or opt for cauliflower rice for a low-carb alternative.
- Meal prep: This bowl is perfect for meal prepping! You can make the components ahead of time and store them in separate containers in the fridge. Just assemble the bowls when you’re ready to eat.
This Street Corn Chicken Rice Bowl is a fresh, flavorful, and satisfying dish that brings the vibrant flavors of street corn and grilled chicken together in a healthy way. Enjoy this easy-to-make meal for a quick dinner or as a filling lunch!
