Street Corn Chicken Bowl (Printable)
Grilled chicken and charred street corn over rice with creamy yogurt sauce and fresh veggies.
# What You'll Need:
→ For the Chicken
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 lime
→ For the 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 avocado, sliced
18 - 1/4 cup red onion, finely diced
19 - 1/4 cup fresh cilantro, chopped
→ Healthy Street Corn Sauce
20 - 1/3 cup nonfat 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
# Steps:
01 - In a mixing bowl, combine the olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. Add the chicken breasts and toss to coat evenly. Let marinate for at least 10 minutes at room temperature or up to 2 hours refrigerated.
02 - Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for 6 to 7 minutes per side until fully cooked through and internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing against the grain.
03 - Heat 1 teaspoon olive oil in a 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 slightly charred and golden. Remove from heat and set aside.
04 - In a small bowl, whisk together the Greek yogurt, light mayonnaise, lime juice, minced garlic, chili powder, and crumbled cotija cheese until smooth. Taste and adjust seasoning as desired.
05 - Divide the cooked brown rice or quinoa evenly among 4 bowls. Arrange sliced chicken, charred street corn, black beans, cherry tomatoes, avocado slices, diced red onion, and chopped cilantro over each bowl.
06 - Drizzle the 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 -
- The creamy street corn sauce uses Greek yogurt instead of heavy mayo, so you get all the tang without the food coma afterward.
- It comes together in under an hour and reheats beautifully, which means lunch the next day is already handled.
02 -
- Do not skip the chicken resting step or you will lose all those juices onto the cutting board instead of into your bowl.
- Frozen corn works perfectly fine but thaw it completely and pat it dry first or it steams instead of charring.
03 -
- Press the corn flat in the skillet and resist the urge to stir constantly, those dark charred spots are where all the flavor lives.
- Slice the chicken on a slight angle and fan the pieces across the bowl because eating starts with the eyes.