Healthy Street Corn Chicken Bowl (Printer-friendly)
Grilled chicken and charred corn over rice with black beans, avocado, and a creamy yogurt-cotija sauce.
# What You Need:
→ Marinated 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
→ Street Corn
10 - 2 cups corn kernels (fresh or frozen, 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
→ 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)
# How to Make It:
01 - In a mixing bowl, combine olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Add the chicken breasts and toss to coat evenly. Let marinate for at least 10 minutes at room temperature.
02 - Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6 to 7 minutes per side until fully cooked through and juices run clear. Transfer to a cutting board 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 frequently, until the corn is slightly charred and tender.
04 - In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, minced garlic, chili powder, and crumbled cotija cheese until smooth. Taste and adjust seasoning as needed.
05 - Divide the cooked brown rice or quinoa evenly among 4 bowls. Layer each with sliced chicken, charred street corn, black beans, halved cherry tomatoes, avocado slices, diced red onion, and chopped cilantro.
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 sauce uses Greek yogurt instead of heavy cream, so you get all the tang without the guilt.
- It comes together in under an hour and reheats beautifully for lunch the next day.
- Everyone at the table can customize their own bowl, which means fewer complaints and more happy plates.
02 -
- Do not skip the resting step for the chicken because slicing too early sends all the flavorful juices running onto your cutting board instead of staying in the meat.
- Frozen corn actually chars better than fresh because the moisture content is lower, so grab a bag from the freezer aisle without guilt.
- The sauce thickens as it sits in the fridge, so if you are making it ahead, stir in a splash of lime juice or water to loosen it before serving.
03 -
- Use a cast iron skillet for the corn if you have one because it holds heat so well that you get an incredible char in half the time.
- Pound the chicken to an even thickness before marinating so the thin end does not dry out while the thick end finishes cooking.