Helpful Tips
Storage
- Store each component separately in airtight containers in the fridge for up to 4 days.
- The corn salsa keeps well on its own but is best without the feta mixed in — add that fresh when serving.
- Reheat the chicken and rice in the microwave or in a pan with a splash of water. The corn salsa is best served at room temperature or cold.
- Not recommended for freezing — the rice and salsa lose texture.
Substitutions
- Chicken thighs: Swap for 500g chicken breast, sliced in half lengthways for even cooking.
- Greek yoghurt in the dressing: Sour cream works as a direct swap.
- Fresh corn cobs: Frozen or canned corn is a fine substitute — drain well, then char in a dry hot pan for 2–3 minutes to get some colour.
- Jalapeño: Leave out or use a mild green chilli if you want less heat.
- Jasmine rice: Any long-grain white rice works. Brown rice also works — adjust cooking time accordingly.
Serving Suggestions
- Serve with extra lime wedges
- A simple avocado or guacamole on the side adds richness if you want to stretch the meal.
- Great for meal prep — build bowls to order rather than pre-assembling so everything stays fresh.
Ingredients
For the Chicken:
- 500g chicken thighs, boneless and skinless
- 1 tbsp olive oil
- 1.5 tsp chilli powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper
For the Elote Dressing:
- 150g Greek yoghurt
- 2 tbsp whole egg mayonnaise
- Juice of 1 lime
- ½ tsp chilli powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper
- 1–2 tbsp water, to thin
For the Street Corn:
- 3 corn cobs (or equivalent frozen/canned corn, drained)
- 1 small jalapeño, finely chopped, seeds removed for less heat
- ¼ red onion, finely diced
- 100g cherry tomatoes, diced
- Large handful fresh coriander, roughly chopped
- 60g feta, crumbled
- Juice of ½ lime
For the Coriander Lime Rice:
- 300g jasmine rice, uncooked
- Juice of 1 lime
- Large handful fresh coriander, finely chopped
- ½ tsp salt
To Serve:
- Red cabbage, finely shredded
- Lime wedges
- Coriander
Directions
- Pat the chicken thighs dry with paper towel. Combine the olive oil, chilli powder, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl. Add the chicken and toss to coat well. Set aside to marinate while you prepare everything else.
- Rinse the jasmine rice under cold water until the water runs clear, then cook according to packet instructions. Once cooked, fluff with a fork and stir through the lime juice, coriander, and salt. Taste and adjust seasoning.
- Whisk together the yoghurt, mayonnaise, lime juice, chilli powder, smoked paprika, garlic powder, salt, and pepper in a bowl. Add water one tablespoon at a time until the dressing is pourable but still creamy. Taste and adjust seasoning.
- If using corn cobs, heat a dry cast iron or heavy-based frying pan over high heat. Cook the cobs, turning occasionally, until charred in spots — about 8 minutes. Once cool enough to handle, cut the kernels off. If using frozen or canned corn, drain well and char the kernels directly in the hot dry pan for 2–3 minutes.
- Combine the charred corn, jalapeño, red onion, cherry tomatoes, and coriander in a bowl. Add a good squeeze of lime juice and a pinch of salt, then toss to combine. Spoon over roughly half the elote dressing and toss gently — reserve the rest for drizzling at the end. Crumble the feta over the top.
- Heat a large frying pan or cast iron skillet over medium-high heat with a small drizzle of olive oil. Once hot, add the chicken thighs smooth-side down. Cook for 4–5 minutes without moving until deep golden, then flip and cook for a further 4–5 minutes until cooked through. Slice the chicken and set aside.
- Build your bowls: start with the coriander lime rice, then add the sliced chicken, a generous scoop of street corn salsa, and some shredded red cabbage. Drizzle over the remaining elote dressing and finish with extra coriander and a wedge of lime.
Nutritional Information
( per serving, based on 4 )
| Nutrient | Amount |
|---|---|
| Calories | 590 kcal |
| Protein | 42 g |
| Carbohydrates | 62 g |
| Fat | 16 g |
| Fibre | 6 g |
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Watch How to Make It
See more Balanced Bowls Recipes
Join for Exclusive Resources
- Meal plans
- Premium recipes
- Weekly email from me