Protein Packed Street Corn Chicken Bowl (Printable)
Hearty bowl with grilled chicken, charred corn, black beans, and creamy lime dressing for a satisfying meal.
# What You'll 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, fresh, frozen, or canned and drained
11 - 1 tbsp olive oil
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp salt
14 - 1/4 cup cotija cheese, crumbled (or feta cheese)
→ Bowl Base and Toppings
15 - 2 cups cooked brown rice or quinoa
16 - 1 can (15 oz) 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, black pepper, and lime juice in a bowl. Add chicken breasts and toss to coat thoroughly. Let marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - Preheat grill or skillet to medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a plate and let rest for 5 minutes before slicing into strips.
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 corn develops light char marks. Remove from heat and immediately stir in cotija cheese until melted and coating the corn.
04 - In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, garlic powder, and salt until completely smooth and well combined. Adjust seasoning to taste if needed.
05 - Divide cooked brown rice or quinoa evenly among 4 serving bowls. Arrange black beans, street corn mixture, cherry tomatoes, red onion, avocado, and sliced chicken on top of each bowl.
06 - Drizzle yogurt-lime dressing generously over each bowl. Sprinkle with fresh chopped cilantro as garnish. Serve immediately while chicken and corn are still warm.
# Expert Advice:
01 -
- It hits that perfect balance between bright citrusy flavors and hearty satisfying protein
- The street corn element brings smoky sweetness that makes every bite interesting
- You can meal prep the components and assemble in under five minutes
02 -
- Do not skip resting the chicken after cooking or it will lose all its moisture when sliced
- The dressing tastes better after it sits for 10 minutes so the flavors can meld together
- Warm corn contrasts beautifully with cool avocado and tomatoes
03 -
- Double the dressing and keep it in a jar all week it goes on everything from tacos to roasted vegetables
- If your corn is not charring well in the skillet try broiling it for a couple minutes