Mexican Street Corn Chicken Rice Bowls - A flavourful & Kid-Friendly Meal
- Brittany Hogan
- Mar 18
- 3 min read
If you're looking for a delicious, nutritious, and easy-to-make meal that the whole family will love, these **Mexican Street Corn Chicken Rice Bowls** are the perfect choice! Packed with protein, fiber, and bold flavors, this meal is not only satisfying but also great for **picky eaters** and little ones who love fun, customizable dishes.
**Why You’ll Love This Recipe**
✅ **Healthy & Balanced** – With lean protein, whole grains, and veggies, this meal keeps you full and energized.
✅ **Kid-Friendly** – Mild spices, creamy sauce, and sweet corn make it a hit with kids.
✅ **Great for Picky Eaters** – Everything can be served separately so everyone builds their own bowl just how they like it!
✅ **Quick & Easy** – Ready in under an hour with simple ingredients
**What Makes This Recipe Healthy?**
This dish is not just delicious—it’s packed with nutrients:
🥩 **Lean Protein:** Chicken thighs provide protein for growing kids and active adults.
🌾 **Whole Grains:** Swap in brown rice for extra fiber and sustained energy.
🌽 **Veggie-Packed:** Onions, bell peppers, and corn add vitamins and antioxidants.
🥑 **Healthy Fats:** Avocado oil helps with heart health and brain function.
🧀 **Balanced Dairy:** Cotija or feta cheese offers calcium while keeping things flavorful.
**INGREDIENTS**
**For the Chicken:**
- 4 boneless, skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic powder or 2 minced garlic cloves
- ½ tsp salt
- ¼ tsp black pepper
**For the Veggies:**
- 1 tbsp avocado oil
- 1 cup sweet corn kernels (grilled or frozen)
- ¼ cup thinly sliced red onion
- 1 bell pepper, thinly sliced (any color)
**For the Sauce:**
- ½ cup sour cream
- 2 tbsp mayonnaise
- ½ cup Cotija or feta cheese, crumbled
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lime, cut into wedges
**For the Rice and Assembly:**
- 3 cups cooked rice (white or brown)
- Fresh cilantro for garnish
**HOW TO MAKE IT**
**1. Marinate & Cook the Chicken**
In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Coat the chicken and marinate for 15-30 minutes. Cook in a skillet over medium-high heat for 8-10 minutes per side. Remove, let it rest, then slice.
**2. Cook the Veggies**
In the same pan, add oil and sauté onions and bell peppers for 5 minutes until soft. Set aside.
**3. Char the Corn**
Add the corn to the same pan and cook for 3-4 minutes until slightly charred. Mix it with the sautéed onions and peppers.
**4. Make the Sauce**
Mix sour cream, mayo, cheese, chili powder, salt, pepper and garnish with lime juice.
**5. Assemble the Bowls**
- Start with warm rice.
- Top with the sautéed veggie-corn mix.
- Add sliced chicken.
- Drizzle with the creamy sauce.
- Garnish with cilantro and lime wedges.
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**Tips for Picky Eaters**
👧 **Keep It Simple** – Serve the chicken, rice, and veggies separately for kids who like foods plain.
🍽 **Make It Interactive** – Let kids build their own bowls with their favorite toppings.
🌮 **Turn It Into Tacos** – Serve everything in tortillas for a fun twist!
**Try It & Share!**
Want to save this recipe for later? **Pin it, bookmark it, or send it to a friend who loves easy, healthy meals!**
If you try this, I’d love to see your version! **Tag @yourhandle on Instagram and use #SwageKidsEats** for a chance to be featured.
Enjoy this delicious, balanced, and family-friendly meal! 💛
xbnaap