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Healthy Street Corn Chicken Bowls - Fresh, Bright, and Satisfying

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
  • Chicken Marinade: 2 tablespoons olive oil, juice of 1 lime, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
  • Corn: 3 cups corn kernels (fresh off the cob, canned, or frozen), 1 teaspoon olive oil, pinch of salt
  • Base: 3 cups cooked brown rice, quinoa, or cauliflower rice
  • Street Corn Topping: 1/3 cup crumbled cotija or feta, 2 tablespoons chopped cilantro, 1 small jalapeño seeded and minced (optional), 1/4 teaspoon chili powder
  • Yogurt Lime Sauce: 1/2 cup plain Greek yogurt, juice of 1 lime, 1 teaspoon honey or agave, 1/2 teaspoon garlic powder, pinch of salt
  • Fresh Toppings: 1 avocado (sliced or diced), 1 cup cherry tomatoes (halved), 1/4 small red onion (thinly sliced), extra cilantro, lime wedges

Method
 

  1. Marinate the chicken. In a bowl, whisk olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add chicken and toss to coat. Let it sit for at least 15 minutes, or up to 8 hours in the fridge.
  2. Cook the base. Prepare brown rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside. For extra flavor, stir in a squeeze of lime and a pinch of salt.
  3. Char the corn. Heat a large skillet over medium-high. Add 1 teaspoon olive oil and the corn. Cook 5–7 minutes, stirring occasionally, until lightly charred. Season with a pinch of salt. Remove from heat.
  4. Make the yogurt sauce. Stir Greek yogurt, lime juice, honey, garlic powder, and salt until smooth. Adjust lime and salt to taste. It should be tangy and creamy.
  5. Cook the chicken. Grill over medium-high for 5–7 minutes per side, or pan-sear in a hot skillet 5–6 minutes per side, until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
  6. Toss the street corn. In a mixing bowl, combine the charred corn, cotija, cilantro, jalapeño (if using), and chili powder. Taste and add lime juice or salt if needed.
  7. Prep the fresh toppings. Slice avocado, halve cherry tomatoes, and thinly slice red onion. Chop extra cilantro for garnish.
  8. Assemble the bowls. Divide the base among bowls. Top with sliced chicken, a generous scoop of street corn, and fresh toppings. Drizzle with the yogurt lime sauce. Finish with a squeeze of lime and a sprinkle of cotija.
  9. Serve. Enjoy warm or at room temperature. Add hot sauce for extra heat if you like.