High Protein Street Corn Chicken Bowls Recipe

Introduction

These High Protein Street Corn Chicken Bowls combine juicy, spiced chicken thighs with smoky, creamy street corn served over fluffy white rice. This dish is a vibrant and satisfying way to enjoy bold flavors and a good protein boost in one bowl.

Ingredients

• 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
• 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
• Lime wedges, for serving

Instructions

1. Step 1: Preheat a grill pan or skillet over medium-high heat to ensure a good sear on the chicken.
2. Step 2: In a bowl, combine chicken thighs with smoked paprika, garlic powder, cumin, salt, black pepper, and olive oil. Mix well to coat evenly and marinate for at least 30 minutes.
3. Step 3: Prepare white rice according to package instructions and set aside once done.
4. Step 4: Place marinated chicken on the hot grill pan or skillet. Cook for about 5–6 minutes per side until cooked through and nicely charred.
5. Step 5: In the same pan, char the corn kernels until slightly blackened.
6. Step 6: In a small bowl, combine charred corn kernels with mayonnaise, Greek yogurt, lime juice, chili powder, and Cotija cheese. Stir to mix thoroughly.
7. Step 7: Remove chicken from the pan and slice into strips.
8. Step 8: Divide cooked rice into bowls. Top with sliced chicken, creamy street corn mixture, chopped cilantro, and sliced green onions.
9. Step 9: Serve with lime wedges for extra zest and enjoy immediately.

Tips & Variations

• Marinate the chicken for up to overnight to intensify flavor.
• Use fire-roasted corn for an authentic smoky taste or fresh grilled corn as a substitute.
• Substitute Greek yogurt with sour cream if preferred in the corn sauce.
• For lower fat, swap chicken thighs for skinless chicken breast and reduce mayonnaise in the sauce.
• Add extra lime wedges for a bright citrus kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and rice gently in a skillet or microwave, and add fresh toppings before serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, skinless chicken breast can be used for a leaner option. Just be careful not to overcook it, as it can dry out more easily than thighs.

What can I substitute for Cotija cheese?

If Cotija is unavailable, feta cheese or queso fresco make good substitutes and provide a similar salty, crumbly texture.

High Protein Street Corn Chicken Bowls Recipe

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★★★★★

4.8 from 128 reviews

This High Protein Street Corn Chicken Bowls recipe combines juicy, smoky grilled chicken thighs with a creamy and tangy street corn mix, served over a bed of fluffy white rice. Enhanced with bold spices, fresh cilantro, and zesty lime, this dish offers a delicious and satisfying balance of flavors and textures, making it perfect for a nutritious and protein-packed meal.

• Author: Nethan
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Chicken Marinade

• 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

Rice Base

• 3 cups cooked white rice

Street Corn Mix

• 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

Toppings

• Handful of chopped fresh cilantro
• 2 green onions, sliced
• Lime wedges, for serving

Instructions

1. Preheat Pan: Preheat a grill pan or skillet over medium-high heat to ensure a good sear on the chicken.
2. Marinate Chicken: In a bowl, combine chicken thighs with smoked paprika, garlic powder, cumin, salt, black pepper, and olive oil. Mix well to coat evenly. Allow to marinate for at least 30 minutes to enhance flavor.
3. Cook Rice: Prepare white rice according to package instructions, setting aside once done.
4. Grill Chicken and Corn: Place marinated chicken on the hot grill pan or skillet and cook for about 5–6 minutes per side until cooked through and nicely charred. Separately, char the corn kernels in the same pan or grill until slightly blackened.
5. Make Corn Sauce: In a small bowl, combine the charred corn kernels with mayonnaise, Greek yogurt, lime juice, chili powder, and crumbled Cotija cheese. Stir to mix thoroughly.
6. Slice Chicken: Remove the chicken from the pan and slice into strips for easy serving.
7. Assemble Bowls: Divide cooked rice evenly into bowls. Top each with sliced grilled chicken, the creamy street corn mixture, and garnish with chopped cilantro and sliced green onions.
8. Serve: Add lime wedges on the side for extra zest and serve immediately. Enjoy your flavorful and protein-rich street corn chicken bowls!

Notes

• Marinating the chicken for longer than 30 minutes, up to overnight, intensifies flavor.
• Use fire-roasted corn for authentic smoky flavor or fresh corn grilled well as a substitute.
• Substitute Greek yogurt for sour cream if preferred in the corn sauce.
• Serve with extra lime wedges for a bright citrus kick.
• For lower fat content, use skinless chicken breast instead of thighs and reduce mayo in the corn sauce.

Keywords: high protein chicken bowl, street corn chicken bowl, grilled chicken recipe, Mexican street corn, easy chicken bowls, healthy chicken meal