Description
High Protein Street Corn Chicken Bowls are a deliciously satisfying meal that combines juicy grilled chicken thighs with a creamy, zesty Mexican street corn salad. Perfect for busy weeknights or meal prep, this dish is packed with protein and flavor, all ready in under 40 minutes. With smoky spices and fresh lime, each bite offers a burst of taste that will keep you coming back for more. Serve it as a main course or impress your guests at gatherings with this vibrant one-bowl wonder.
Ingredients
Scale
- 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
- 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
- 3 cups cooked white rice
- Handful of chopped fresh cilantro
- 2 green onions, sliced
- Lime wedges, for serving
Instructions
- Preheat grill pan over medium-high heat.
- Marinate chicken with smoked paprika, garlic powder, cumin, salt, black pepper, and olive oil for at least 30 minutes.
- Cook white rice according to package instructions.
- Grill marinated chicken for about 5–6 minutes per side until charred and cooked through; char corn kernels separately.
- Mix charred corn with mayonnaise, Greek yogurt, lime juice, chili powder, and Cotija cheese.
- Slice the grilled chicken and serve over rice topped with the street corn salad and garnished with cilantro and green onions.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 610
- Sugar: 4g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 140mg