Description
These High Protein Street Corn Chicken Bowls are a vibrant and nutritious meal that brings together tender grilled chicken thighs and a creamy Mexican street corn salad, all served over fluffy rice. Perfect for a quick weeknight dinner or weekend gathering, this dish is packed with irresistible flavor and healthy ingredients. In just under 40 minutes, you’ll have a satisfying meal that will delight your family and friends.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 3 cups cooked white rice
- 1.5 cups corn kernels (fire-roasted or grilled)
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- Juice of 1 lime
- ¼ cup crumbled Cotija cheese
- Olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and black pepper to taste
- Fresh cilantro and green onions for garnish
Instructions
- Preheat a grill pan or skillet over medium-high heat.
- In a bowl, marinate the chicken thighs with smoked paprika, garlic powder, cumin, salt, black pepper, and olive oil for at least 30 minutes.
- Cook the rice according to package instructions; set aside.
- Grill the marinated chicken for about 5–6 minutes per side until cooked through. In the same pan, char the corn kernels.
- In a small bowl, mix charred corn with mayonnaise, Greek yogurt, lime juice, chili powder, and Cotija cheese.
- Slice the chicken into strips and assemble bowls by layering rice, chicken, and corn salad. Garnish with cilantro and green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 580
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 130mg