Street Corn Chicken Bowl (Printable)
Grilled chicken and charred street corn over rice with creamy sauce and fresh veggies.
# What You'll Need:
→ Chicken Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
09 - Juice of 1 fresh lime
→ Street Corn
10 - 2 cups corn kernels, fresh or frozen and thawed
11 - 1 teaspoon olive oil
12 - 1/4 teaspoon chili powder
13 - Pinch of kosher salt
→ Bowl Base
14 - 2 cups cooked brown rice or quinoa
15 - 1 cup cherry tomatoes, halved
16 - 1 cup canned black beans, rinsed and drained
17 - 1 ripe avocado, sliced
18 - 1/4 cup red onion, finely diced
19 - 1/4 cup fresh cilantro, chopped
→ Creamy Street Corn Sauce
20 - 1/3 cup nonfat plain Greek yogurt
21 - 2 tablespoons light mayonnaise
22 - 1 tablespoon fresh lime juice
23 - 1 clove garlic, minced
24 - 1/4 teaspoon chili powder
25 - 2 tablespoons crumbled cotija cheese (or feta)
# How To Make:
01 - In a mixing bowl, whisk together the olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. Add the chicken breasts and turn to coat evenly. Let marinate for at least 10 minutes at room temperature or refrigerate up to 2 hours for deeper flavor.
02 - Preheat a grill or grill pan over medium-high heat. Remove chicken from the marinade and grill for 6 to 7 minutes per side, until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
03 - Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the corn kernels, chili powder, and a pinch of salt. Cook for 3 to 5 minutes, stirring occasionally, until the corn is lightly charred and fragrant. Remove from heat and set aside.
04 - In a small bowl, combine the Greek yogurt, light mayonnaise, lime juice, minced garlic, chili powder, and crumbled cotija cheese. Stir until smooth and well blended. Adjust seasoning with additional salt or lime juice as needed.
05 - Divide the cooked brown rice or quinoa among 4 bowls. Arrange sliced grilled chicken, charred street corn, black beans, cherry tomato halves, avocado slices, diced red onion, and chopped cilantro over each portion of grains.
06 - Drizzle the creamy street corn sauce generously over each assembled bowl. Serve immediately with extra lime wedges and additional crumbled cotija cheese on the side if desired.
# Expert Tips:
01 -
- That creamy street corn sauce works magic on everything, so you will want to put it on every bowl you make from now on.
- It comes together in under an hour and reheats beautifully, making it the rare healthy dinner that actually tastes better as leftovers.
02 -
- If your pan is not screaming hot when the corn hits it, you will steam the kernels instead of charring them, and that smoky flavor will be missing entirely.
- The sauce thickens as it sits in the refrigerator, so thin it with a splash of water or extra lime juice when you use leftovers the next day.
03 -
- Pound the chicken to an even thickness before marinating so the thin end does not dry out while the thick end finishes cooking.
- Make double the sauce and keep it in a squeeze bottle in the refrigerator, it lasts a week and upgrades everything from scrambled eggs to baked potatoes.