Protein Packed Street Corn Chicken Bowl (Print)
Juicy grilled chicken, charred street corn, black beans, and fresh veggies topped with creamy yogurt-lime dressing for a satisfying Mexican-inspired meal.
# 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 (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 Make It:
01 - In a bowl, mix olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice. Add chicken breasts, toss to coat, and marinate for at least 15 minutes (up to 2 hours for deeper flavor).
02 - Grill or pan-sear chicken over medium-high heat for 6–7 minutes per side, or until cooked through and juices run clear. Rest for 5 minutes, then slice.
03 - Heat olive oil in a skillet over medium-high heat. Add corn, smoked paprika, and salt. Sauté until lightly charred (4–5 minutes). Remove from heat and stir in cotija cheese.
04 - In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, garlic powder, and salt until smooth.
05 - Divide cooked rice or quinoa among 4 bowls. Top each with black beans, street corn, cherry tomatoes, red onion, avocado, and sliced chicken.
06 - Drizzle with yogurt-lime dressing and garnish with fresh cilantro.
# Expert Advice:
01 -
- The yogurt-lime dressing is the kind of thing you'll want to put on everything from tacos to roasted vegetables
- You get all the satisfaction of street corn without actually standing over a hot grill with corn on the cob
- These bowls meal prep beautifully and actually taste better after the flavors have a chance to mingle
02 -
- Dont skip the resting time for the chicken—those five minutes make the difference between juicy and dry meat
- The corn needs actual contact with the hot pan to char, so resist the urge to stir it too frequently
- The dressing thickens slightly in the fridge, so add a splash of water if needed when reheating leftovers
03 -
- Double the dressing and keep it in your fridge—it's incredible on salads, tacos, or as a dip for vegetables
- Grill extra chicken when you make this recipe and use it for tacos or salads throughout the week
- If you cant find cotija, feta works beautifully and adds a similar salty tang