Quick Description
This grilled chicken bowl is a complete and balanced meal featuring juicy, perfectly grilled chicken, fresh grilled corn, fluffy rice, and a tangy lime kick. It’s simple, healthy, and packed with flavor, making it a perfect weeknight meal or meal prep option.
Servings & Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: ~30 minutes
Ingredients List
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
For the Corn:
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper, to taste
For the Rice:
- 1 cup rice (white, brown, or jasmine)
- 2 cups water or chicken broth
- ½ teaspoon salt
For Garnish:
- ¼ cup crumbled feta cheese
- Fresh cilantro, chopped
- Lime wedges for serving
Step-by-Step Instructions
1. Cook the Rice
- Rinse the rice under cold water to remove excess starch.
- In a medium saucepan, bring 2 cups water (or chicken broth) to a boil. Add the rice and salt, then reduce the heat to low. Cover and cook for 18-20 minutes (or according to package instructions). Remove from heat and fluff with a fork.
2. Prepare the Chicken
- In a small bowl, combine olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Rub this spice mixture onto both sides of the chicken breasts.
- Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 5–7 minutes per side or until the internal temperature reaches 165°F (74°C). Let it rest for a few minutes before slicing it.
3. Grill the Corn
- Heat a grill or grill pan over medium-high heat and brush with a little olive oil.
- Place the corn onto the grill and cook, turning occasionally, until the kernels are slightly charred and tender (about 5–7 minutes).
- Remove from the heat and toss with smoked paprika, chili powder, salt, and pepper.
4. Assemble the Bowls
- In each bowl, add a portion of rice.
- Top with a generous serving of the grilled corn.
- Slice the grilled chicken and arrange it over the rice and corn.
- Sprinkle crumbled feta cheese on top and garnish with fresh cilantro.
- Serve with lime wedges on the side for an extra burst of flavor.
Serving Suggestions
- Serve with a side of avocado slices or guacamole for a creamy addition.
- For extra heat, drizzle some hot sauce or salsa on top.
- Pair with a green salad to make this meal even more wholesome.
Storage
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Reheat the chicken and corn in a skillet or microwave.
- Freezer: You can freeze the grilled chicken and corn separately for up to 2 months. Reheat in the microwave or on the stovetop.
Tips & Variations
- Vegan Version: Replace the chicken with grilled tofu or tempeh for a plant-based version.
- Spicy Kick: Add jalapeños or chipotle peppers for a spicy variation.
- Add Beans: For added protein, include black beans or pinto beans to the bowl.
Quick Description
This grilled chicken bowl is a complete and balanced meal featuring juicy, perfectly grilled chicken, fresh grilled corn, fluffy rice, and a tangy lime kick. It’s simple, healthy, and packed with flavor, making it a perfect weeknight meal or meal prep option.
Servings & Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: ~30 minutes
Ingredients List
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
For the Corn:
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper, to taste
For the Rice:
- 1 cup rice (white, brown, or jasmine)
- 2 cups water or chicken broth
- ½ teaspoon salt
For Garnish:
- ¼ cup crumbled feta cheese
- Fresh cilantro, chopped
- Lime wedges for serving
Step-by-Step Instructions
1. Cook the Rice
- Rinse the rice under cold water to remove excess starch.
- In a medium saucepan, bring 2 cups water (or chicken broth) to a boil. Add the rice and salt, then reduce the heat to low. Cover and cook for 18-20 minutes (or according to package instructions). Remove from heat and fluff with a fork.
2. Prepare the Chicken
- In a small bowl, combine olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Rub this spice mixture onto both sides of the chicken breasts.
- Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 5–7 minutes per side or until the internal temperature reaches 165°F (74°C). Let it rest for a few minutes before slicing it.
3. Grill the Corn
- Heat a grill or grill pan over medium-high heat and brush with a little olive oil.
- Place the corn onto the grill and cook, turning occasionally, until the kernels are slightly charred and tender (about 5–7 minutes).
- Remove from the heat and toss with smoked paprika, chili powder, salt, and pepper.
4. Assemble the Bowls
- In each bowl, add a portion of rice.
- Top with a generous serving of the grilled corn.
- Slice the grilled chicken and arrange it over the rice and corn.
- Sprinkle crumbled feta cheese on top and garnish with fresh cilantro.
- Serve with lime wedges on the side for an extra burst of flavor.
Serving Suggestions
- Serve with a side of avocado slices or guacamole for a creamy addition.
- For extra heat, drizzle some hot sauce or salsa on top.
- Pair with a green salad to make this meal even more wholesome.
Storage
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Reheat the chicken and corn in a skillet or microwave.
- Freezer: You can freeze the grilled chicken and corn separately for up to 2 months. Reheat in the microwave or on the stovetop.
Tips & Variations
- Vegan Version: Replace the chicken with grilled tofu or tempeh for a plant-based version.
- Spicy Kick: Add jalapeños or chipotle peppers for a spicy variation.
- Add Beans: For added protein, include black beans or pinto beans to the bowl.
