Protein Packed Street Corn Chicken Bowl (Print version)
Hearty bowls with spiced grilled chicken, charred corn, black beans, and creamy lime dressing over rice. Ready in 40 minutes.
# Ingredient List:
→ For the Chicken
01 - 1 lb boneless skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - Juice of 1 lime
→ For the Street Corn
10 - 2 cups corn kernels
11 - 1 tbsp olive oil
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp salt
14 - 1/4 cup cotija cheese crumbled
→ Bowl Base and Toppings
15 - 2 cups cooked brown rice or quinoa
16 - 1 can black beans 15 oz rinsed and drained
17 - 1 cup cherry tomatoes halved
18 - 1/2 cup red onion thinly sliced
19 - 1 avocado diced
20 - 1/4 cup fresh cilantro chopped
→ Yogurt-Lime Dressing
21 - 1/2 cup Greek yogurt
22 - 2 tbsp mayonnaise
23 - 2 tbsp lime juice
24 - 1/2 tsp chili powder
25 - 1/4 tsp garlic powder
26 - 1/4 tsp salt
# How To Make It:
01 - Combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice in a bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes or up to 2 hours for enhanced flavor.
02 - Grill or pan-sear marinated chicken over medium-high heat for 6 to 7 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes before slicing.
03 - Heat olive oil in a skillet over medium-high heat. Add corn kernels, smoked paprika, and salt. Sauté for 4 to 5 minutes until lightly charred. Remove from heat and stir in cotija cheese.
04 - Whisk together Greek yogurt, mayonnaise, lime juice, chili powder, garlic powder, and salt in a small bowl until smooth and well combined.
05 - Divide cooked rice or quinoa evenly among 4 bowls. Top each with black beans, street corn mixture, cherry tomatoes, red onion, diced avocado, and sliced chicken.
06 - Drizzle yogurt-lime dressing over each bowl and garnish with fresh cilantro. Serve immediately.
# Expert Advice:
01 -
- Every single bite has that perfect contrast between hot grilled chicken and cool creamy dressing
- You get all the satisfaction of street corn without the mess of eating corn on the cob
- The leftovers somehow taste even better after the flavors hang out overnight
02 -
- Don't skip resting the chicken after cooking, otherwise all those juices will run out onto your cutting board
- The street corn needs to be hot when you add the cheese so it gets slightly melty
- Avocado oxidizes fast, so dice it right before you're ready to serve
03 -
- Use frozen corn in winter when fresh corn isn't in season
- Double the dressing and use it on salads or tacos all week