Quick & Delicious Street Corn Chicken Bowls Recipe – Easy Healthy Dinner Idea
This street corn chicken bowls recipe is a fresh and flavorful dish made with grilled chicken, roasted corn, rice, and creamy sauce. Perfect for healthy dinners, meal prep, or a quick Mexican-inspired meal.
Equipment
- Grill pan or outdoor grill
- Skillet (for corn)
- Mixing bowls
- Cutting board and knife
- Serving bowls
Ingredients
Chicken:
- 1½ lbs boneless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper to taste
Street Corn:
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 tbsp mayonnaise or Mexican crema
- Juice of 1 lime
- ½ cup cotija cheese, crumbled
- 2 tbsp fresh cilantro, chopped
- ½ tsp chili powder
Base & Toppings:
- 3 cups cooked rice or quinoa
- 1 avocado, sliced
- Fresh cilantro leaves
- Lime wedges
- Optional: jalapeños, hot sauce
Instructions
- Season Chicken: Rub chicken with olive oil and spices. Grill or roast until cooked through, about 20 minutes. Slice thinly.
- Prepare Street Corn: Char corn in a skillet or on the grill. Toss with mayonnaise/crema, lime juice, cotija, cilantro, and chili powder.
- Prepare Base: Cook rice or quinoa and fluff with a fork. Season lightly with salt and lime juice.
- Assemble Bowls: Divide grains among bowls. Top with sliced chicken and street corn.
- Finish: Add avocado, cilantro, and lime wedges. Garnish with extra cotija or hot sauce if desired.
Notes
- Make Ahead: Store chicken, corn, and grains separately; assemble fresh for meal prep.
- Cheese Substitution: Feta or Parmesan can replace cotija if unavailable.
- Protein Variations: Swap chicken for shrimp, steak, or tofu.
- Base Options: Use cauliflower rice or lettuce for a lighter version.
- Serving Idea: Pair with tortilla chips and salsa for added crunch.