Healthy Corn Chicken Rice Bowl with Creamy Veggie Ribbon Salad
This healthy Corn Chicken Rice Bowl with Creamy Veggie Ribbon Salad combines juicy chili-lime chicken, fluffy cilantro rice, smoky street corn, and a refreshing cucumber ribbon salad tossed in a creamy Dijon dressing. It’s colorful, high in protein, and perfect for meal prep or an easy weeknight dinner.
Why You’ll Love This Recipe
Ready in about 35 minutes
High in protein
Fresh and flavorful
Great for meal prep
Creamy, smoky, and refreshing
Family-friendly
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Fusion
Course: Lunch, Dinner
Ingredients
For the Chicken
1½ pounds boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
Salt and black pepper
Juice of ½ lime
For the Rice
2 cups cooked jasmine rice
1 cup grilled or roasted corn kernels
2 tablespoons chopped cilantro
1 tablespoon butter
Juice of ½ lime
Creamy Veggie Ribbon Salad
1 English cucumber, shaved into ribbons
1 cup shredded carrots
1 cup sugar snap peas, thinly sliced
¼ cup sliced green onions
2 tablespoons chopped parsley
Creamy Dijon Dressing
½ cup Greek yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon honey
1 garlic clove, minced
Salt and pepper
Optional Garnishes
Cotija or feta cheese
Extra cilantro
Lime wedges
Chili flakes
Sliced avocado
Instructions
Step 1: Cook the Chicken
Combine the chicken with:
Olive oil
Smoked paprika
Chili powder
Garlic powder
Onion powder
Cumin
Salt
Pepper
Lime juice
Heat a skillet or grill pan over medium-high heat.
Cook for 6–7 minutes per side, or until fully cooked.
Rest for 5 minutes before slicing.
Step 2: Prepare the Rice
Mix together:
Cooked jasmine rice
Grilled corn
Butter
Lime juice
Cilantro
Keep warm.
Step 3: Make the Salad
Combine:
Cucumber ribbons
Carrots
Sugar snap peas
Green onions
Parsley
Whisk together the dressing ingredients until smooth.
Toss the vegetables with the dressing just before serving.
Step 4: Assemble the Bowls
Divide the rice among four bowls.
Top with sliced chicken.
Add a generous scoop of the creamy veggie ribbon salad alongside.
Step 5: Garnish
Finish with:
Cotija or feta cheese
Extra cilantro
Lime wedges
Chili flakes, if desired
Serve immediately
Recipe Notes
Grilling the corn adds a smoky sweetness.
Vegetable ribbons create a light, refreshing contrast to the warm chicken and rice.
Greek yogurt keeps the dressing creamy while adding extra protein.
Expert Tips
Marinate the chicken for 30 minutes if time allows.
Use leftover grilled chicken for an even faster meal.
Add black beans or avocado for extra fiber and healthy fats.
Toss the salad with the dressing just before serving to keep the vegetables crisp.
Frequently Asked Questions
Can I meal prep this?
Yes. Store the chicken, rice, and salad separately for up to 4 days. Add the dressing just before eating.
Can I substitute the rice?
Yes. Quinoa, brown rice, cauliflower rice, or farro all work well.
What vegetables can I use instead?
Broccoli slaw, shredded cabbage, zucchini ribbons, or bell peppers are excellent alternatives.
Nutritional Information
Calories: 560
Protein: 42g
Carbohydrates: 39g
Fiber: 4g
Sugar: 6g
Fat: 25g
Saturated Fat: 6g
Sodium: 470mg