Street Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl gives you charred-corn sweetness, bright lime tang, and lean protein over a modest scoop of brown rice — all while staying Weight Watchers-friendly. It’s quick to make, flexible for swaps (cauliflower rice, less cheese), and perfect for anyone who wants big flavors without a big SmartPoints hit.
Ingredients
- 400 g cooked chicken breast sliced
- 360 g cooked brown rice
- 300 g corn kernels fresh or thawed
- 80 g fat-free Greek yogurt
- 5 g olive oil 1 tsp
- 30 g green onion sliced
- 10 g cilantro chopped
- 30 g lime juice
- 5 g chili powder 2 g smoked paprika, 2 g cumin
- Salt & pepper
Instructions
- Char corn in a hot skillet until browned.
- Whisk Greek yogurt, lime juice, chili powder and smoked paprika to make sauce.
- If needed, cook or warm chicken and slice.
- Divide rice into 4 bowls. Top each with 100 g chicken and a portion of charred corn.
- Drizzle yogurt sauce (≈20 g) over each bowl, garnish with scallions and cilantro. Serve with lime.