Corn Chicken Bowl (Printer-Friendly Layout)
Tender chicken, smokey street corn, creamy avocado, black beans, and crispy toppings pile into a bowl bursting with big Mexican taste.
# Ingredients You'll Need:
→ Chicken Marinade
01 -
0.25 teaspoon black pepper, ground
02 -
0.5 teaspoon salt
03 -
1 teaspoon lime peel, grated
04 -
1 teaspoon paprika
05 -
1 teaspoon cumin, ground
06 -
1 teaspoon garlic powder
07 -
1 tablespoon chili powder
08 -
2 tablespoons olive oil
09 -
680 g boneless, skinless chicken thighs or breasts
→ Street Corn Mix
10 -
1 jalapeño, diced tiny (leave out if you like less heat)
11 -
2 tablespoons fresh cilantro, chopped fine
12 -
1 teaspoon chili powder
13 -
1 tablespoon lime juice
14 -
0.25 cup cotija or feta cheese, crumbled
15 -
0.25 cup mayonnaise
16 -
2 tablespoons butter
17 -
4 cobs of corn (or 3 cups frozen kernels), kernels removed or measured out
→ Building the Bowls
18 -
lime wedges, serve on the side
19 -
fresh cilantro, leaves to sprinkle
20 -
0.5 cup red onion, diced small
21 -
1 cup cherry tomatoes, halved
22 -
1 large avocado, sliced up
23 -
2 cups black beans, rinsed and drained
24 -
4 cups cooked brown or white rice
# Step-by-Step Instructions:
01 -
Spoon the cooked rice into bowls first. Lay on the black beans, tuck in your cooked chicken slices, scoop on the street corn, then top with the avocado, tomato halves, and diced red onion. Finish it off with a bunch of cilantro leaves and give everyone a lime wedge to squeeze over everything.
02 -
Tip the cheese, mayo, chili powder, cilantro, lime juice, and jalapeño into your bowl of corn. Give it a good stir until it’s all creamy and blended.
03 -
Cut corn off the cob once it cools or pour out your frozen kernels. In a big pan on medium, melt butter then toss in the corn. Let it cook for a few minutes so some bits get browned. Dump it in a bowl when done.
04 -
Put a large skillet or grill pan on medium-high. Drop your chicken in and cook each side for about 6 or 7 minutes. Check it’s cooked through (should reach 75°C inside). Let meat sit a couple of minutes before slicing.
05 -
Stir olive oil, chili powder, garlic powder, cumin, paprika, lime zest, salt, and pepper together in a big bowl. Add chicken and toss around til every side’s coated nice and even. Pop in the fridge for at least 30 minutes.
# Extra Tips and Tricks:
01 -
You can make the corn mixture in advance and keep it chilled for two days.
02 -
Swap in cauliflower rice or chopped lettuce for fewer carbs.
03 -
Want it meatless? Use grilled portobello mushrooms or more black beans with the marinade instead of chicken.
04 -
These are great if you eat them at room temp or warm if you’re feeding a crowd.
05 -
Keep each main part in its own container in the fridge for up to three days if you’re thinking of prepping ahead.