Protein Packed Street Corn Chicken Bowl (Printable Version)
Vibrant bowls with grilled chicken, charred corn, black beans, and tangy yogurt-lime dressing inspired by Mexican street corn flavors.
# What You Need:
→ 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 (15 oz) can black beans, 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 Steps:
01 - Combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice in a bowl. Add chicken breasts and toss to coat thoroughly. Marinate for at least 15 minutes, up to 2 hours for enhanced flavor penetration.
02 - Grill or pan-sear marinated chicken over medium-high heat for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes before slicing against the grain.
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 until melted and incorporated.
04 - Whisk together Greek yogurt, mayonnaise, lime juice, chili powder, garlic powder, and salt in a small bowl until completely smooth and creamy. Refrigerate until ready to serve.
05 - Divide cooked rice or quinoa evenly among 4 bowls. Arrange black beans, street corn mixture, cherry tomatoes, red onion, diced avocado, and sliced chicken on top of each portion.
06 - Drizzle yogurt-lime dressing generously over each bowl. Garnish with fresh chopped cilantro and serve immediately while chicken is still warm.
# Helpful Tips:
01 -
- You get all the craveable flavors of Mexican street corn but in a bowl that keeps everything neatly organized and portable
- The protein to carb ratio is spot on for keeping you satisfied for hours without that heavy afternoon slump
- Everything comes together in about 40 minutes but tastes like you spent all day developing those layers of flavor
02 -
- Letting the chicken rest before slicing is absolutely crucial or all those juices will run out onto your cutting board instead of staying in the meat
- The corn needs to be relatively dry before hitting the hot pan or it will steam instead of getting those beautiful charred spots
- Your dressing will thicken up in the fridge, so add a splash of water or lime juice when you pull it out if needed
03 -
- Cut your corn off the cob while it is standing upright in a bowl to contain all those flying kernels
- Double the dressing because it is incredible on salads, tacos, or as a veggie dip all week long