Healthy Street Corn Chicken Bowl
A vibrant and flavorful bowl featuring marinated chicken, sweet corn, and a creamy Elote dressing, perfect for a quick weeknight dinner.
Ingredients
For the Chicken
- 1.5 lb boneless, skinless chicken breasts (or thighs)
- 3 tablespoon extra virgin olive oil (1 for marinading + 2 for cooking)
- 1.5 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
For the Street Corn Salad
- 3 cups corn, cooked
- 0.5 cup red bell pepper, chopped
- 1 small jalapeno, chopped
- 0.25 cup red onion, chopped
- 0.25 cup cilantro, chopped
For the Elote Dressing
- 1 cup Greek yogurt
- 2 tablespoon mayonnaise
- 1 lime zest & juice
- 0.5 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1-3 tablespoon water (as needed)
For the Rice
- 1 cup jasmine rice, uncooked
- 1 tablespoon extra virgin olive oil
- 0.5 cup cilantro, chopped
- 2 tablespoon lime juice
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Optional Toppings
- romaine lettuce or mixed greens
- diced avocado
- cherry tomatoes
Instructions
Preparation
- Cut your chicken into bite-sized cubes for even cooking.
- In a mixing bowl, combine the chicken with 1 tablespoon of olive oil and the spices. Mix thoroughly and let it sit for at least 30 minutes.
- Cook the jasmine rice according to the package instructions and let cool.
- Fold in chopped cilantro, lime juice, olive oil, garlic powder, kosher salt, and black pepper into the cooled rice.
Making the Dressing
- In a bowl, mix together the Greek yogurt, mayonnaise, lime zest, lime juice, and the spices. Stir until smooth and pourable.
- Add water gradually to reach desired consistency if necessary.
Preparing the Salad
- Combine cooked corn with the chopped vegetables in a bowl, adding half of the Elote dressing. Toss well.
Cooking the Chicken
- Heat a skillet over medium-high heat with the remaining 2 tablespoons of olive oil.
- Add the marinated chicken and cook until golden brown and no longer pink in the middle.
Assembly
- Assemble bowls starting with lettuce or mixed greens, followed by cilantro lime rice, cooked chicken, and street corn salad.
- Drizzle with more Elote dressing and optional toppings. Enjoy!
Notes
Cut the chicken evenly for consistent cooking. Marinate longer if time allows for deeper flavors. Use fresh corn for sweetness. Ensure rice is fluffy and tender.