High Protein Street Corn Chicken Bowls Recipe
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.
- 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
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
- Preheat Pan: Preheat a grill pan or skillet over medium-high heat to ensure a good sear on the chicken.
- 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.
- Cook Rice: Prepare white rice according to package instructions, setting aside once done.
- 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.
- 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.
- Slice Chicken: Remove the chicken from the pan and slice into strips for easy serving.
- 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.
- 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
