Description
Craft a vibrant and delicious Healthy Street Corn Chicken Bowl with tender chicken, charred corn, and a zesty lime-crema dressing. This easy-to-follow recipe is perfect for a quick, flavorful, and nutritious meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 tbsp olive oil, divided
- 1 tsp chili powder, plus 1/2 tsp for dressing
- 1/2 tsp smoked paprika, plus 1/4 tsp for dressing
- 1/2 tsp ground cumin, plus 1/4 tsp for dressing
- Salt and freshly ground black pepper, to taste
- 3 cups fresh or frozen corn kernels (thawed if frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema (or plain Greek yogurt for lighter option)
- Juice of 1–2 limes
- 1 clove garlic, minced
- Pinch of cayenne pepper or Tajín (optional, for heat)
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1/4 cup crumbled Cotija cheese (or feta), plus more for garnish
- 2 tbsp finely diced red onion, for garnish
- Sliced jalapeño, for garnish (optional)
- Cooked quinoa, brown rice, or mixed greens, for serving
Instructions
- Prep Chicken: Cut chicken into 1-inch cubes. In a bowl, toss chicken with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, and salt and pepper.
- Cook Chicken: Heat a large skillet over medium-high heat. Cook chicken for 5-7 minutes until golden brown and cooked through. Remove and set aside.
- Cook Corn: In the same skillet, add 1 tbsp olive oil. Add corn and cook for 7-10 minutes, stirring occasionally, until slightly charred.
- Make Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, 1/2 tsp chili powder, 1/4 tsp smoked paprika, 1/4 tsp cumin, minced garlic, salt, and cayenne/Tajín if using.
- Assemble Bowls: Create a base with your choice of grain or greens. Top with cooked chicken and charred corn. Drizzle generously with dressing. Garnish with fresh cilantro, Cotija cheese, red onion, and optional jalapeño. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 20 mins