Description
Indulge in the vibrant flavors of our High Protein Street Corn Chicken Bowls Recipe. This dish combines juicy grilled chicken thighs with a creamy, zesty street corn salad, all served over fluffy white rice. Perfect for busy weeknights or casual gatherings, this bowl is not only nutritious but also bursting with flavor from smoky spices, fresh lime, and crumbled Cotija cheese. In just under 40 minutes, you can create a colorful and satisfying meal that everyone will love.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1.5 cups corn kernels (fire-roasted or grilled)
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- Juice of 1 lime
- ½ teaspoon chili powder
- ¼ cup crumbled Cotija cheese
- 3 cups cooked white rice
- Handful of chopped fresh cilantro
- 2 green onions, sliced
- Lime wedges, for serving
Instructions
- Preheat a grill pan over medium-high heat.
- Marinate chicken thighs with smoked paprika, garlic powder, cumin, salt, pepper, and olive oil for at least 30 minutes.
- Cook the rice according to package instructions.
- Grill marinated chicken for about 5-6 minutes per side until cooked through; char the corn separately.
- Mix corn with mayonnaise, Greek yogurt, lime juice, chili powder, and Cotija cheese.
- Slice chicken and assemble bowls with rice, chicken strips, and corn salad.
- Garnish with cilantro and green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 550
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 140mg