These chicken corn bowls are a great meal prep option for those busy days. They are deliciously gluten-free, low-calorie with just 434 kcal per bowl, and have 34 grams of protein.

This flavorful recipe combines delicious tender chicken, sweet corn, fluffy basmati rice, and a zesty dressing that is going to make you want to go for another bite.

But besides being extremely flavorful, this meal is a breeze to make. It only takes a couple of minutes to assemble.

So, if you need a meal prep recipe or are looking for a quick meal to serve your party guests, this recipe is something you are definitely going to want to try.

One of the things I love about this recipe is how easy it is to meal prep. You can cook all the ingredients and keep them in individual portions to have later in the week.

Or, for those who want to save time, you can assemble them in individual containers to grab and go.

And, since you can place all the ingredients in individual servings, it makes a great option when you have a dinner party with people who have different dietary needs.

Ingredients and Substitutes

CHICKEN

Chicken breast, skinless and boneless, diced (1 lb) – You can also use chicken thighs, turkey breast, or tofu for a plant-based option.

Olive oil (1 tbsp) – If you don’t have olive oil, you can use avocado or coconut oil.

Paprika powder (2 tsp) – Swap for cayenne pepper or chipotle powder for a smoky flavor.

Garlic powder (2 tsp) – You can also use garlic flakes.

Ground cumin (1 tsp)

Chili powder (1 tsp) – If you want more heat, add red pepper flakes or more chili powder.

Salt and black pepper, to taste

DRESSING

Sour cream (1/4 cup) – For a protein boost, try switching to Greek yogurt.

Garlic, minced (1 clove) – If you don’t have fresh garlic, you can use garlic flakes or garlic powder.

Paprika (1/2 tsp)

Lime zest, grated (1/2 tsp)

RICE BOWLS

Cooked basmati rice (2 cups) – You can use other grains like quinoa, brown rice, or cauliflower rice for a low-carb option.

Whole kernel corn, drained and rinsed (1 15 oz can) – If you don’t have corn, you can use red bell peppers (which are lower in carbs) or beans.

Feta cheese, crumbled (1/4 cup) – I’ve also tried using cotija or goat cheese.

GARNISH

Cilantro, chopped (1/4 cup)

Lime, cut into wedges (1)

How to Make Chicken Corn Rice Bowls

Step 1. Grab a non-stick skillet and place it over medium-high heat. Add the olive oil and wait until it becomes hot. Then, add the chicken.

Step 2. Add the spices to the chicken (paprika powder, garlic powder, ground cumin, chili powder, salt, and pepper).

Step 3. Give everything a good mix to make sure you coat all the chicken with the spices. Cook the chicken for 6-8 minutes or until it’s fully cooked.

Make sure you flip the chicken to ensure it gets cooked on both sides.

Step 4. Grab a small bowl and add all the ingredients for the dressing.

Step 5. Mix everything to combine all the ingredients.

Step 6. Now, it’s time to assemble the rice bowls. Divide the rice into 4 bowls.

Step 7. Top the rice bowls with the corn.

Step 8. Add the cooked chicken.

Step 9. Now, add the feta cheese.

Step 10. Drizzle with the dressing and garnish with cilantro and lime wedges.

How to Modify This Recipe

One of the best things about this recipe is how versatile it is. Here are some ideas to help customize your bowls.

• Add More Protein: Swap the chicken for grilled shrimp, steak, or even black beans or chickpeas for a plant-based option.
• Do It Low Carb: To make the meal low-carb, swap the rice for cauliflower rice and the corn for red bell peppers.
• Toss More Veggies: Add more veggies to your bowl like bell peppers, avocado slices, roasted zucchini, cherry tomatoes, pico de gallo, or mushrooms.
• Spice It Up: If you like heat in your meals, add slices of jalapeños or red pepper flakes.

Storage Tips

If you have any leftovers, here is how you can keep them fresh to have later in the week.

Assemble the rice, chicken, and corn into an airtight container. Make sure you store the dressing separately.

This way, you prevent your bowl from becoming soggy (and who likes a soggy meal?). You can keep these chicken corn rice bowls in the fridge for up to 3-4 days.

For longer storage, freeze the chicken and the rice. But make sure you leave out any garnishes and dressing.

When you are ready to have it, add a teaspoon of water to the rice before reheating it in the microwave to prevent it from drying out.

Other Chicken Meal Prep

• Greek Chicken Bowls
• Chicken and Sweet Potato Meal Prep
• Orange Chicken Meal Prep
• Teriyaki Chicken Meal Prep