Description
Indulge in our High Protein Street Corn Chicken Bowls Recipe, a flavorful and nutritious dish that can be ready in under 40 minutes. This delightful meal features juicy grilled chicken thighs paired with a creamy Mexican street corn salad, all served over fluffy white rice. The combination of smoky spices, fresh lime, and Cotija cheese creates a vibrant bowl that’s perfect for a quick weeknight dinner or weekend gathering. Packed with protein and customizable toppings, these bowls are not only satisfying but also a feast for the eyes!
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
- ½ teaspoon chili powder
- ¼ cup crumbled Cotija cheese
- Handful of chopped fresh cilantro
- 2 green onions, sliced
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your grill pan over medium-high heat.
- Marinate chicken thighs with smoked paprika, garlic powder, cumin, salt, black pepper, and olive oil for at least 30 minutes.
- Cook white rice according to package directions.
- Grill marinated chicken for 5-6 minutes per side until charred and cooked through; char corn separately.
- In a bowl, mix charred corn with mayonnaise, Greek yogurt, lime juice, chili powder, and Cotija cheese.
- Slice the grilled chicken and assemble bowls by layering rice, chicken slices, and corn salad. Garnish with cilantro and green onions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 155mg