Description
A delightful dinner featuring grilled chicken and smoky street corn, creating a colorful and flavorful bowl that’s perfect for family meals or meal prep.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 2 ears of corn, husked and kernels removed (or 1 can of corn)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup cooked rice (or quinoa for a healthier option)
- 1 avocado, diced
- ¼ cup crumbled cotija cheese (or feta as a substitute)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- ½ cup sour cream (or Greek yogurt)
- Optionally: 1 jalapeño, diced for heat
- Optionally: 1 red onion, finely chopped
- Optionally: Sliced radishes for garnish
- Optionally: Salsa or hot sauce to drizzle on top
Instructions
- Begin by marinating the chicken. In a bowl, combine olive oil, chili powder, smoked paprika, cumin, salt, and pepper to create a spice blend. Coat the chicken thighs or breasts well in this mixture. Let them marinate for at least 10 minutes; this enhances the flavor and tenderness.
- While the chicken is absorbing those flavors, heat a grill or skillet over medium-high heat. Once hot, add the marinated chicken. Cook for about 5-7 minutes on each side or until the internal temperature reaches 165°F. Remove the chicken from heat and allow it to rest for a few minutes before slicing it into bite-sized pieces.
- Now it’s time for the corn. If you’re using fresh corn, grill or sauté the kernels in the same skillet for about 3-4 minutes until they’re slightly charred. If you’ve opted for canned corn, simply heat it in a pan. Toss the corn with lime juice, cilantro, and salt for a fresh flavor kick.
- Prepare your base. Cook rice or quinoa according to package instructions. Once done, fluff it up and distribute it into serving bowls.
- Next, layer the sliced chicken over the rice. Top it off with the charred corn mixture, diced avocado, crumbled cotija cheese, and a generous dollop of sour cream. For a pop of color and a hint of spice, add jalapeños and radishes as desired.
- Finish with a sprinkle of cilantro and a drizzle of hot sauce or salsa if you’d like! Enjoy a bowl that’s nutritious, filling, and downright delicious.
Notes
Feel free to customize the toppings and substitute ingredients according to dietary needs. This dish can easily be made vegan or low-carb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg