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–+ servings
Street Corn Chicken Bowl Meal

Savor Every Bite: Street Corn Chicken Bowl Meal Magic

Enjoy a vibrant Street Corn Chicken Bowl Meal that combines juicy grilled chicken, sweet corn, and fresh vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Try firm tofu for a vegetarian option.
  • 2 tablespoons Olive Oil Avocado oil is a good alternative.
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Chili Powder Divided into two parts for seasoning.
For the Base
  • 2 cups Cooked Brown Rice Quinoa can be used for gluten-free option.
For the Veggies
  • 1 cup Corn Kernels Fresh or frozen are both perfect.
  • 1 cup Cherry Tomatoes Regular diced tomatoes can be substituted.
  • 1 medium Red Onion Shallots can be a milder alternative.
  • 1/4 cup Cilantro Omit for less fragrance or substitute with parsley.
For the Dressing
  • 1/2 cup Mayonnaise Greek yogurt is a healthier alternative.
  • 2 tablespoons Lime Juice Lemon juice can also be used.
  • 1 teaspoon Chili Powder For dressing.
For the Finish
  • 1/2 cup Cotija Cheese Feta cheese is a good substitute.

Equipment

  • Grill
  • skillet
  • Mixing Bowl
  • Meal prep containers

Method
 

Preparation Steps
  1. Preheat your grill or grill pan to medium-high heat, around 400°F. Season chicken breasts with salt, pepper, and half of the chili powder. Brush with olive oil.
  2. Place chicken breasts on the grill and cook for 6 to 7 minutes on each side until fully cooked. Remove and let rest for 5 minutes.
  3. In a skillet, add olive oil and corn kernels. Roast for about 5 minutes until charred and golden. Set aside.
  4. In a bowl, mix mayonnaise, lime juice, remaining chili powder, and a pinch of salt until smooth.
  5. Assemble bowls starting with brown rice, grilled chicken, roasted corn, cherry tomatoes, red onion, and cotija cheese.
  6. Drizzle the creamy dressing over the bowls and garnish with cilantro. Seal containers and refrigerate until serving.

Nutrition

Serving: 1bowlCalories: 430kcalCarbohydrates: 58gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 400mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

This meal can last up to 3 days in the fridge, and can be frozen for up to 3 months.

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