Mexican Street Corn Chicken Bowls

$- 2 cups cooked brown rice or quinoa - 2 boneless, skinless chicken breasts - 1 can sweet corn - 1 red bell pepper - Fresh cilantro - Cotija cheese - 1 avocado - Lime juice - 1 teaspoon chili powder - 1 teaspoon paprika - 1/2 teaspoon garlic powder - Salt and pepper - Olive oil for drizzling For this recipe, I love to use cooked brown rice or quinoa as the base. Both grains add great texture and flavor. The chicken breasts are the star! They need a good seasoning. I use chili powder, paprika, garlic powder, salt, and pepper. This mix gives them a smoky and savory taste. Next, we add some sweetness with a can of sweet corn. It pairs well with the crunchy diced red bell pepper. Fresh cilantro adds a bright touch that ties everything together. Don’t forget the creamy cotija cheese! It gives the dish a nice salty kick. For a fresh bite, I add diced avocado and a squeeze of lime juice. This really lifts the flavors. A drizzle of olive oil can enhance the taste even more. You can skip it if you'd like, but I think it’s a nice touch. These ingredients create a vibrant and tasty bowl. You can mix and match them to fit your taste! {{ingredient_image_1}} To make the chicken tasty, start by seasoning the breasts. Use chili powder, paprika, garlic powder, salt, and pepper. Rub the spices all over the chicken. This adds flavor to every bite. Next, grill the chicken. Heat your grill to medium-high. Cook the chicken for about 6 to 7 minutes on each side. You want it to reach 165°F inside. This ensures it cooks through. Let the chicken rest for a few minutes. Then, slice it into nice pieces. Now, let’s make the corn mixture. In a large bowl, combine the sweet corn, diced red bell pepper, and chopped cilantro. This mix adds color and crunch. Next, squeeze in the lime juice. This brightens the flavor. Gently toss the mixture to combine everything well. Add salt and pepper to taste. You want it to be just right! It’s time to put everything together. Start with a serving bowl and add the cooked brown rice or quinoa. This will be your base. Next, layer the sliced chicken on top. Then, add the corn mixture. Make sure to spread it evenly. This helps everyone get a bit of everything in each bite. Finally, add the toppings. Place diced avocado on top and sprinkle cotija cheese over everything. A drizzle of olive oil adds a nice touch, too. Enjoy this vibrant meal while it’s warm! To ensure your chicken is juicy and flavorful, start by seasoning it well. Use chili powder, paprika, garlic powder, salt, and pepper. This blend adds depth to the chicken. Grill it over medium-high heat for 6-7 minutes on each side. Check the internal temperature. It should reach 165°F. After grilling, let the chicken rest. This keeps it moist. For best grilling practices, preheat your grill. This helps achieve nice grill marks. Oil the grill grates lightly to prevent sticking. Always flip the chicken once during cooking. This ensures even cooking on both sides. Pair your bowls with fresh sides or salads. A simple green salad with lime vinaigrette works great. You can also serve tortilla chips for added crunch. For presentation, layer the ingredients neatly in bowls. Start with rice or quinoa at the bottom. Then add sliced chicken and corn mix on top. Finish with avocado and cotija cheese for a pop of color. If you want alternatives for chicken, try grilled shrimp or tofu. Both options add great flavor. For rice, quinoa is a lighter choice. You can also use cauliflower rice for a low-carb option. For vegan alternatives, replace chicken with chickpeas or black beans. Use a dairy-free cheese instead of cotija. This keeps the dish plant-based while still delicious. Pro Tips Rest the Chicken: Allow the grilled chicken to rest for at least 5 minutes before slicing. This helps retain its juices, making it more tender and flavorful. Customize Your Grains: Feel free to switch up the base from brown rice to quinoa or even cauliflower rice for a lighter, low-carb option that still packs a protein punch. Add a Kick: For those who enjoy some heat, consider adding diced jalapeños or a dash of hot sauce to the corn mixture for an extra layer of flavor. Fresh Ingredients Matter: Use fresh lime juice and high-quality cilantro to enhance the overall flavor profile of the dish. Fresh ingredients make a noticeable difference! {{image_2}} You can spice up your Mexican street corn chicken bowls easily. Try adding jalapeños for heat. Slice fresh jalapeños and mix them into the corn mix. This will give your dish a spicy kick. If you prefer sweet flavors, add more corn. Use grilled corn for a smoky taste. You can also toss in some honey for a sweet touch. Both options add great fun to your meal! Want a lighter base? Switch out brown rice for quinoa. Quinoa is nutty and full of protein. You can also use cauliflower rice for a low-carb option. It adds a nice texture and absorbs flavors well. Both quinoa and cauliflower rice work well with the chicken and corn. Toppings can take your bowl to the next level. Consider adding more cheese. Feta or mozzarella can elevate the flavor profile. You might also enjoy some salsa. Fresh tomato salsa or corn salsa can add extra zest. For a fresh touch, use herbs like cilantro or green onion. These herbs enhance the taste and add color to your dish. Experimenting with toppings makes every bowl unique! To keep your Mexican street corn chicken bowls fresh, store them in airtight containers. Place each layer separately if possible. This helps keep the rice, chicken, and toppings fresh. Refrigerate them within two hours of serving to avoid spoilage. Leftovers will stay good in the fridge for about three to four days. When it's time to eat, you can reheat your bowls in a few ways. The microwave is quick and easy. Just heat in short bursts, stirring in between. If you prefer, you can use the oven. Preheat it to 350°F and place the bowls inside for about 10-15 minutes. To keep flavors fresh, add a splash of lime juice or a drizzle of olive oil before reheating. Meal prep makes life easier. You can prepare the rice or quinoa ahead of time. Cook enough for multiple servings, and store it in the fridge. Grilling chicken in bulk also works well. Slice it up and store it for later use. For quick assembly, keep the corn mixture ready in a separate container. When you're ready to eat, just combine everything in a bowl for a fast and tasty meal. Yes, you can make this recipe ahead. Cook the chicken and prepare the corn mix. Store each part in separate containers. This way, you keep the flavors fresh. When you are ready to serve, just assemble the bowls. It saves time and still tastes great. If you can’t find cotija cheese, try feta or queso fresco. Both have a similar crumbly texture. They will add a nice salty flavor to your bowl. You could also use shredded cheddar for a different twist. To spice things up, add diced jalapeños to the corn mix. You can also increase the amount of chili powder in the chicken seasoning. Hot sauce is another great option. Just drizzle some on top when serving. Yes, you can easily make this bowl vegetarian. Replace the chicken with grilled zucchini or mushrooms. You can also add more beans for protein. The corn mix is already packed with flavor, so it will shine. Absolutely! Frozen corn works well in this recipe. Just thaw it before using. You can quickly sauté it in a pan to warm it up. This adds a bit of sweetness and texture. This recipe is naturally gluten-free if you use brown rice or quinoa. Just ensure that the spices and cheese you use are gluten-free. Always check labels for any added ingredients that may contain gluten. This blog post provided a simple recipe for delicious chicken and rice bowls. We covered key ingredients, seasoning, and helpful tips for grilling. You learned how to prepare a tasty corn mixture and assemble your bowl for a nice presentation. Remember, you can customize this dish with different grains or toppings. Explore flavors and find what you enjoy the most. Cooking should be fun, so get creative and make these bowls your own!$

Mexican Street Corn Chicken Bowls

A delicious and vibrant bowl featuring grilled chicken, sweet corn, and fresh toppings.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 450 kcal

Ingredients

2 cups cooked brown rice
2 pieces boneless, skinless chicken breasts
1 can sweet corn, drained
1 piece red bell pepper, diced
0.25 cup fresh cilantro, chopped
0.5 cup crumbled cotija cheese
1 piece avocado, diced
1 piece lime, juiced
1 teaspoon chili powder
1 teaspoon paprika
0.5 teaspoon garlic powder
to taste salt and pepper
for drizzling olive oil

Instructions

Season the chicken breasts with chili powder, paprika, garlic powder, salt, and pepper. Grill over medium-high heat for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F. Once cooked, let them rest for a few minutes before slicing.
In a large bowl, combine the sweet corn, diced red bell pepper, chopped cilantro, and lime juice. Toss everything gently to mix well, and add salt and pepper to taste.
In each serving bowl, create a base by adding the cooked brown rice (or quinoa) first. Top with sliced chicken breast and then the corn mixture.
Add diced avocado and sprinkle crumbled cotija cheese over the top. Drizzle a little olive oil for added flavor.
Enjoy your Mexican street corn chicken bowls while everything is fresh and warm!

Notes

Feel free to substitute quinoa for a lighter option.

Keyword bowl, chicken, corn, healthy, Mexican