Street Corn Chicken and Rice Bowls

Lifting up a piece of the Mexican street corn chicken off of the sheet pan.

5 from 9 votes

Street Corn Chicken and Rice Bowls

These street corn chicken rice bowls are packed with bold flavour, juicy chicken, roasted veggies, and avocado crema for a balanced weeknight meal everyone will love.

Prep Time30

Cook Time28

Course: Main Course

Cuisine: Mexican

Keyword: high protein, Sheet Pan Meal

Servings:

Ingredients

For the chicken:

1.5 lbs boneless, skinless chicken thighs
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
¼ teaspoon cumin
2 tablespoon olive oil
Juice of 1 lime
½ teaspoon salt
¼ teaspoon black pepper

For the sheet pan:

2 zucchinis, halved and sliced into rounds
1 red onion, sliced into strips
2 cups frozen corn
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika

For the avocado crema:

2 tablespoon olive oil
¼ cup cotija cheese (or feta)
½ cup cottage cheese
1 lime, juice and zest
¼ cup cilantro
2 tablespoon diced jalapeño about ½ a jalapeño (seeds removed)
½ avocado (skin and pit removed)
1 teaspoon tajin (optional)
1-2 tablespoon water to thin

For serving:

1 cups rice, uncooked
cotija cheese, for sprinkling
lime wedges
spring mix/greens (optional)
cilantro

Instructions

In a bowl marinate the chicken by adding chicken thighs, garlic powder, chili powder, paprika, cumin, olive oil, salt, pepper and lime juice. Cover with plastic wrap and place in the fridge for at least 30 minutes (ideally 2-3 hours).
If you haven't already- cook the rice according to package instructions. Preheat the oven to 425 F, and prepare a large sheet pan.
In a separate bowl add sliced zucchinis, onions and corn. Drizzle with oil and season with salt, pepper and paprika.
To the sheet pan, nestle the chicken thighs amongst the vegetables. Bake for 20 minutes or until chicken reaches an internal temperature of 165F. After 20 minutes, place the oven on broil and cook for an additional 5 minutes to get the corn crispy.
While the sheet pan is in the oven, prepare the avocado crema by combining the olive oil, cottage cheese, cotija, lime juice and zest, cilantro, jalapeno, avocado, tajin (if using) and water in a high powered blender and blending until smooth. Set aside.
Once the chicken is fully cooked, remove the pan from the oven, sprinkle with cotija cheese. Serve over a bed of rice and greens if desired. Top with additional cilantro, cheese, a squeeze of lime juice and a drizzle of avocado crema.

Notes

For even more flavor you can use a bag of frozen fire-roasted corn!

My pickled red onions also act as an amazing topping addition to this salad.

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

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