Description
A healthy and delicious protein bowl featuring juicy grilled chicken, sweet corn, creamy avocado, and nutritious quinoa or brown rice.
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
- Marinate the Chicken: In a bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, lime juice, salt, and pepper. Add the chicken breasts and coat them thoroughly. Cover and refrigerate for at least 15 minutes, ideally 30 minutes for more flavor.
- Prepare the Street Corn: Preheat the grill or grill pan to medium-high. Grill the corn ears, turning occasionally, until they are charred in spots and tender, about 10-12 minutes. Remove from heat and let cool slightly.
- Mix the Corn: Cut the kernels off the cob with a sharp knife. In a bowl, combine the corn kernels, mayonnaise, crumbled cotija cheese, chili powder, lime juice, and half the chopped cilantro. Stir gently to blend and set aside.
- Cook the Grains: Prepare quinoa or brown rice according to package instructions. Fluff with a fork and keep warm.
- Grill the Chicken: Place the marinated chicken on the hot grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and juices run clear. Remove from the grill and let rest for 5 minutes before slicing thinly against the grain.
- Make the Dressing: In a small bowl, whisk Greek yogurt, lime juice, honey, jalapeño (if using), salt, and pepper until smooth and creamy.
- Assemble the Bowls: Divide the 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 with remaining cilantro.
- Taste and adjust seasoning with extra lime juice or salt if needed. Serve immediately for best texture and flavor.
Notes
For maximum flavor, marinate the chicken for at least 30 minutes, or even overnight. Use fresh corn when possible for a sweeter taste, but frozen corn is a convenient and tasty alternative.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg