Print

Flavorful Grilled Chicken Street Corn Protein Bowl

grilled chicken street corn protein bowl - featured image
Print Recipe

A quick and easy protein bowl featuring smoky grilled chicken, charred street corn with creamy lime dressing, and a wholesome grain base. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lime
  • 3 ears fresh corn, husked (or about 3 cups frozen corn, thawed)
  • 2 tablespoons mayonnaise
  • 1/4 cup crumbled cotija cheese (or feta as a substitute)
  • 1 teaspoon chili powder
  • Juice of one lime
  • Fresh cilantro, chopped (about 2 tablespoons for garnish)
  • 3 cups cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced avocado
  • 1/4 cup thinly sliced red onion (optional)
  • 1/3 cup Greek yogurt (or dairy-free coconut yogurt for vegan)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey or agave syrup
  • 1 teaspoon finely chopped jalapeño (optional)
  • Salt and pepper to taste

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, lime juice, salt, and pepper. Add chicken breasts and coat thoroughly. Cover and refrigerate for at least 15 minutes, ideally 30 for more flavor.
  2. Prepare the Street Corn: Preheat grill or grill pan to medium-high. Grill corn ears, turning occasionally, until charred in spots and tender, about 10-12 minutes. Remove from heat and let cool slightly.
  3. Mix the Corn: Cut kernels off the cob with a sharp knife. In a bowl, combine corn kernels, mayonnaise, crumbled cotija cheese, chili powder, lime juice, and half the chopped cilantro. Stir gently to blend. Set aside.
  4. Cook the Grains: Prepare quinoa or brown rice according to package instructions. Fluff with a fork and keep warm.
  5. Grill the Chicken: Place marinated chicken on the hot grill. Cook for about 6-7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Remove and let rest for 5 minutes before slicing thinly against the grain.
  6. Make the Dressing: In a small bowl, whisk Greek yogurt, lime juice, honey, jalapeño (if using), salt, and pepper until smooth and creamy.
  7. Assemble the Bowls: Divide quinoa or rice into four bowls. Top evenly with sliced grilled chicken, street corn mixture, cherry tomatoes, avocado, and red onion. Drizzle dressing on top and sprinkle remaining cilantro.
  8. Final Touches: Taste and adjust seasoning with extra lime juice or salt if needed. Serve immediately for best texture and flavor.

Notes

If fresh corn isn’t in season, frozen corn works well—just be sure to char it well. Let chicken rest after grilling to keep it juicy. Dressing can be made a day ahead and stored in the fridge. For smoky depth without a grill, use broiler or cast-iron skillet. Slice chicken against the grain for tenderness. Store components separately to prevent sogginess when meal prepping.

Nutrition

Keywords: grilled chicken, street corn, protein bowl, quinoa, healthy dinner, easy recipe, weeknight meal, smoky, creamy dressing

Find it online: https://sofiaspice.com/flavorful-grilled-chicken-street-corn-protein-bowl-recipe-easy-and-delicious/