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- 2 cups cooked quinoa - 1 pound grilled chicken breast, sliced - 1 cup corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1/2 cup red onion, finely chopped - 1 avocado, sliced - 1/2 cup crumbled cotija cheese - 1/4 cup fresh cilantro, chopped - 2 tablespoons mayonnaise - 1 tablespoon lime juice - 1 teaspoon chili powder - Salt and pepper to taste When I plan a meal, I focus on balance. Each ingredient adds flavor and nutrition. Quinoa serves as the perfect base. It is high in protein and fiber. The grilled chicken brings in lean protein. Corn adds sweetness and crunch. I love using fresh corn, but frozen works well too. The red bell pepper gives color and a mild taste. Red onion adds a sharp bite. Avocado provides creaminess. Cotija cheese gives that salty punch. Fresh cilantro brightens the dish. The lime juice and mayo form a zesty dressing. Chili powder adds a touch of warmth. This bowl is not only tasty but also healthy. Each serving has about 450 calories. It includes: - Protein: 30 grams - Carbohydrates: 40 grams - Fats: 20 grams - Fiber: 10 grams These numbers show it has a good mix of nutrients. You get energy from carbs and protein for muscle. Healthy fats from avocado help you feel full. You can switch up ingredients based on preference. For grains, try brown rice or farro. These grains keep the meal hearty. For proteins, swap chicken with grilled shrimp or tofu. Both options add unique flavors. Use feta cheese instead of cotija for a different taste. If you want more crunch, add radishes or cucumber. These add freshness and texture. You can also try lime zest for a stronger lime flavor. {{ingredient_image_1}} Start by cooking the quinoa. Follow the package instructions carefully. Once cooked, use a fork to fluff it. Let it cool for a few minutes. This step ensures your quinoa is light and fluffy. Grab a skillet and heat it over medium. Add the corn, diced red bell pepper, and chopped red onion. Sauté these for about 5 to 7 minutes. Look for a slight char and tenderness in the veggies. Season with salt, pepper, and chili powder. This adds depth and flavor. Once cooked, remove the skillet from heat. Begin with a generous scoop of quinoa as the base. Layer the sautéed corn and veggies evenly over the quinoa. Next, add the sliced grilled chicken on top. Then, place avocado slices and sprinkle cotija cheese. Finish by drizzling the creamy lime mayo over everything. Garnish with fresh cilantro to brighten the dish. To make your Street Corn Chicken Bowl shine, pay attention to the quinoa. Cook it with a little salt to add flavor. Fluff it gently with a fork once it's ready. This makes a nice base. For the corn and veggies, use medium heat. Sauté them until they get a bit charred. This adds a smoky taste. Don't rush; let them cook for about 5-7 minutes. Adjust the seasoning with salt, pepper, and chili powder. This really brings out their flavors. The creamy lime dressing is key. Start with mayonnaise and lime juice. If you want a twist, add a pinch of garlic powder or some hot sauce for heat. Taste it as you mix. You can always adjust the salt and pepper. Make it your own! If you prefer a lighter option, Greek yogurt is a great substitute for mayo. It keeps the creaminess but adds a tangy kick. Presentation is important for any dish. Serve the Street Corn Chicken Bowl in deep, wide bowls. This allows you to layer the ingredients nicely. Start with a generous scoop of quinoa. Then, add the sautéed veggies next. Top it with sliced chicken and avocado. Finish with a sprinkle of cotija cheese and cilantro. For a zesty touch, place lime wedges on the side. This makes your dish look inviting and delicious. Pro Tips Use Fresh Ingredients: Fresh corn and ripe avocados will enhance the flavor and texture of your bowl, making it more vibrant and delicious. Customize Your Protein: Feel free to substitute grilled chicken with shrimp, tofu, or even beans to cater to different dietary preferences. Make It Spicy: Add diced jalapeños or a splash of hot sauce to the vegetable mixture for a spicy kick that complements the sweetness of the corn. Storage Tips: Store the components separately in airtight containers to keep them fresh for meal prep, and assemble the bowls just before serving. {{image_2}} To make a tasty vegetarian version, skip the chicken. Use black beans instead. They add protein and flavor. Toss in some extra grilled veggies, like zucchini or mushrooms. You can keep the corn and the creamy dressing. The result is just as filling and delicious! For a spicy kick, add jalapeños to the sautéed veggies. Mix in extra chili powder or cayenne pepper to the corn mixture. You can also use spicy mayo instead of regular. This brings heat to every bite. Don’t forget to adjust the lime juice to balance the spice! You can swap chicken with shrimp or tofu. Grilled shrimp gives a nice touch. Tofu works well if you want a plant-based protein. Just make sure to marinate it for more flavor. This way, everyone can enjoy their bowl, no matter their diet. To store your Street Corn Chicken Bowl, first let it cool. Place it in an airtight container. Keep it in the fridge for up to three days. If you want to keep it longer, consider freezing. When you are ready to eat, take the bowl out of the fridge. You can use a microwave or a skillet. If using a microwave, heat it for one to two minutes. Stir halfway through to ensure even heating. If using a skillet, add a splash of water and cover. Cook over low heat until warmed through. To freeze, separate the ingredients. Store the quinoa, chicken, and veggies in different containers. This helps keep textures nice. Use freezer-safe bags or containers. When you are ready to enjoy, thaw in the fridge overnight. Then reheat as mentioned above. Some great sides for this bowl include: - Black beans - A simple green salad - Tortilla chips with salsa - Grilled vegetables - Cornbread These sides add flavor and texture. They also balance the meal. Black beans bring protein, while salsa adds a zesty kick. Pairing with a salad keeps it light and fresh. Yes, you can use various grains! Here are some options: - Brown rice - Farro - Barley - Couscous Each grain has its own taste and texture. Brown rice is hearty and nutty. Farro adds a chewy bite. Barley is great for a rustic feel, while couscous cooks fast and is light. Pick what you enjoy most! Here are some easy tips to make this bowl a bit healthier: - Use low-fat mayo or Greek yogurt for the dressing. - Add more veggies, like spinach or zucchini. - Use grilled chicken thighs for more flavor. - Limit the cheese or use a lighter cheese option. These swaps keep the dish tasty while cutting calories. More veggies boost fiber, making it filling and nutritious. This article covered how to make a Street Corn Chicken Bowl. We looked at ingredients, cooking steps, and tips for great results. You can customize the dish with different flavors and options, like vegetarian or spicy versions. Storing and reheating the leftovers is easy, too. With these steps, you can whip up a tasty meal that is fun to make and share. Enjoy your cooking and get creative with your bowls!

Street Corn Chicken Bowl

A delicious and colorful bowl featuring quinoa, grilled chicken, and sautéed vegetables, topped with a creamy lime dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked quinoa
  • 1 pound grilled chicken breast, sliced
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 unit red bell pepper, diced
  • 0.5 cup red onion, finely chopped
  • 1 unit avocado, sliced
  • 0.5 cup crumbled cotija cheese
  • 0.25 cup fresh cilantro, chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • to taste salt and pepper

Instructions
 

  • Prepare the quinoa according to package instructions. Once cooked, fluff with a fork and let cool slightly.
  • In a skillet over medium heat, combine the corn kernels, diced red bell pepper, and red onion. Sauté for about 5-7 minutes until the vegetables are slightly charred and tender. Season with salt, pepper, and chili powder. Remove from heat.
  • In a small bowl, mix the mayonnaise and lime juice to create a creamy dressing. Adjust seasoning with salt and pepper if necessary.
  • To assemble the bowls, start by adding a generous scoop of quinoa as the base.
  • Layer on the sautéed corn and vegetable mixture evenly over the quinoa.
  • Add the sliced grilled chicken on top, followed by avocado slices and a sprinkle of cotija cheese.
  • Drizzle the creamy lime mayo over the assembled bowl and garnish with fresh cilantro.

Notes

Serve in deep bowls to layer the ingredients beautifully, and consider adding lime wedges for an extra zesty touch.
Keyword bowl, chicken, quinoa, street corn