Protein Packed Street Corn Chicken Bowl (Printable)
Vibrant 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
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 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
# Directions:
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. Let marinate for at least 15 minutes, up to 2 hours for deeper flavor penetration.
02 - Grill or pan-sear marinated chicken over medium-high heat for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat 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 lightly charred. Remove from heat and stir in cotija cheese until melted and combined.
04 - Whisk together Greek yogurt, mayonnaise, lime juice, chili powder, garlic powder, and salt in a small bowl until smooth and creamy. Adjust seasoning to taste if needed.
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 bowl.
06 - Drizzle yogurt-lime dressing generously over each bowl. Garnish with fresh chopped cilantro and serve immediately while chicken is still warm.
# Expert Tips:
01 -
- Every bite delivers that perfect sweet, smoky, creamy combo that makes Mexican street corn so addictive
- You get 38 grams of protein per bowl without feeling heavy or weighed down afterward
02 -
- Letting the chicken rest before slicing keeps all those juices inside where they belong
- The corn needs actual contact with the hot pan to develop those charred spots, so resist stirring too often
03 -
- Pound the chicken to even thickness so it cooks at the same rate
- Make double the dressing and keep it in the fridge for salads all week