What do you put in a chicken rice bowl? What toppings go on a chicken rice bowl?

A chicken rice bowl is super versatile—it usually starts with a base of cooked rice and seasoned chicken, then gets layered with veggies, sauces, and fresh toppings. The toppings can vary a lot depending on the flavor profile you’re going for. For example, a Mediterranean chicken rice bowl might include chickpeas, cucumbers, tomatoes, and tzatziki, while these street corn bowls feature a creamy corn mix, avocado, cilantro, and lime. Have fun experimenting!

Are chicken and rice bowls healthy?

Chicken and rice bowls can absolutely be a healthy, balanced meal—they usually combine lean protein, complex carbs from the rice, and nutrient-rich add-ins like veggies. They’re also easy to customize, so you can pack them with fiber, vitamins, and minerals by adding plenty of vegetables and using wholesome grains like brown rice or quinoa. That said, their healthiness really depends on how they’re made. Using too much oil, creamy sauces, or heavy toppings like cheese can bump up the calories and fat quickly. To make chicken and rice bowls healthier, focus on lean protein, whole grains, lots of veggies, and lighter swaps like Greek yogurt in place of sour cream or fresh salsa instead of heavier sauces.

What is the difference between elote and esquites?

The main difference between elote and esquites comes down to how the corn is served. Elote is corn on the cob that’s grilled or boiled, then slathered with mayo or crema, cheese, chili powder, and lime. Esquites—sometimes called elote en vaso —use the same toppings but the corn is cut off the cob and served in a cup or bowl, making it easier to eat with a spoon. So, technically, this would be more of an "esquites chicken rice bowl" than an "elote chicken rice bowl."

Street Corn Chicken Rice Bowls

Description

Move aside, Chipotle burrito bowls—this Street Corn Chicken Rice Bowl recipe is the mealtime upgrade we’ve all been missing. Lean chicken breasts are marinated in a zippy chili-lime mixture before pan-frying to juicy perfection, then are layered with creamy esquites, fluffy rice, and rich avocado slices for a deeply satisfying Tex-Mex meal.

Ingredients

Scale

For the chicken:

1 ½ pounds thinly sliced boneless skinless chicken breasts
1 Tablespoon lime juice
1 ½ teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
¼ teaspoon red pepper flakes, optional
2 Tablespoons avocado oil (or olive oil)

For the street corn:

3 Tablespoons avocado oil
2 Cups corn kernels (about 4 ears or use frozen corn that has thawed)
¼ Cup white onion, finely diced
1 small jalapeno, finely diced
⅓ Cup mayonnaise
3 Tablespoons sour cream (or crema fresca)
2 Tablespoons lime juice
1 Tablespoon fresh cilantro, chopped
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon kosher salt

For serving:

3 Cups cooked rice of choice
Avocado slices
1 lime cut into wedges
Sour cream or crema fresca
Cilantro for garnish

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Instructions

For the chicken:

Place chicken in a shallow dish or ziploc bag.
Combine the lime juice, chili powder, cumin, garlic powder, onion powder, salt, pepper and red pepper flakes. Coat the chicken and allow it to marinate in the refrigerator for 30 minutes.
Heat the oil in a large skillet over medium-high heat. Once hot, add the chicken to the pan and cook until nicely browned on both sides, about 7-8 minutes per side.
Set the cooked chicken aside to rest, covered with aluminum foil.

Prepare the street corn:

Add the oil to a large skillet over medium heat.
Once hot, add the corn, onion and jalapeno to the skillet. Cook while stirring occasionally until the corn is a bit charred and the vegetables are softened, about 7 minutes.
Transfer the cooked vegetables to a large bowl.
Add the mayonnaise, sour cream, lime juice, chopped cilantro, paprika, chili powder, and salt. Stir well.

Assemble the bowls:

Add ¾ cup of rice to the bowl.
Thinly slice the chicken and add it to the bowl.
Top with about ¾ cup of the street corn.
Garnish with avocado slices, lime wedges and fresh cilantro.

Nutrition

Serving Size: 1/4 Recipe
Calories: 690 Calories
Fat: 38g
Carbohydrates: 50g
Fiber: 2.5g
Protein: 40g