Protein Street Corn Chicken Bowl (Printer-Friendly)
Hearty grilled chicken bowls with charred corn, black beans, and creamy lime dressing
# 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, drained)
11 - 1 tbsp olive oil
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp salt
14 - 1/4 cup cotija cheese (or feta, 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 coat thoroughly. Marinate for at least 15 minutes, up to 2 hours for deeper flavor infusion.
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 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 lightly charred. Remove from heat and stir in cotija cheese until melted and coated.
04 - Whisk together Greek yogurt, mayonnaise, lime juice, chili powder, garlic powder, and salt in a small bowl until smooth and creamy. Refrigerate until ready to serve.
05 - Divide cooked rice or quinoa among 4 bowls. Arrange black beans, street corn mixture, cherry tomatoes, red onion, diced avocado, and sliced chicken on top of each base.
06 - Drizzle yogurt-lime dressing generously over each bowl. Garnish with fresh chopped cilantro and serve immediately while chicken is warm.
# Expert Hints:
01 -
- You get all those irresistible street corn flavors without standing over a grill or dealing with messy husks
- Everything comes together in under 40 minutes, making it perfect for busy weeknight dinners
- The combination of charred corn, creamy dressing, and tender chicken hits every single craving at once
02 -
- Letting the chicken rest before slicing is the difference between juicy meat and dry disappointing chicken
- Do not skip the char on the corn because that smoky flavor is what makes this taste authentic
- The dressing tastes better after it sits for 10 minutes so make it while the chicken cooks
03 -
- Double the street corn portion because it disappears faster than anything else in the bowl
- Keep the avocado pit tucked in with the diced fruit to prevent browning if you are prepping ahead