Street Corn Chicken Bowl

$For this tasty Street Corn Chicken Bowl, you will need: - 2 cups cooked quinoa - 1 cup grilled chicken breast, diced - 1 cup corn kernels (frozen or fresh) - 1 red bell pepper, diced - 1 avocado, sliced - 1/2 cup crumbled feta cheese - 1/4 cup fresh cilantro, chopped - 2 tablespoons lime juice - 1 tablespoon olive oil - 1 teaspoon chili powder - Salt and pepper to taste These ingredients come together to create a mix of flavors and textures. The quinoa adds a hearty base, while the chicken gives protein. The corn adds sweetness, and the bell pepper brings a nice crunch. You can customize your Street Corn Chicken Bowl with these additions: - Hot sauce for drizzling - Black beans for more protein - Cherry tomatoes for extra freshness - Jalapeños for heat Adding these options can change the flavor and make it your own. Feel free to play with different toppings! If you need to swap ingredients, here are some good choices: - Use brown rice or farro instead of quinoa - Try shrimp or tofu in place of chicken - Use goat cheese if you don’t have feta - Substitute lime juice with lemon juice These substitutions can still keep your bowl delicious while meeting your needs. Keep exploring different combinations! {{ingredient_image_1}} First, grab a medium bowl. Add the corn and diced red bell pepper. Pour in the olive oil and lime juice. Sprinkle in chili powder, salt, and pepper. Mix it all up well. Let this sit for 10 minutes. This waiting time helps the flavors blend nicely. You will love how fresh it tastes! Next, take a large serving bowl. Spoon in the cooked quinoa as your base. Spread it out evenly. The quinoa adds a nice texture. It also packs in protein, making your meal filling. Now, add the grilled chicken on top of the quinoa. Make sure to spread it evenly. Then, spoon the corn and bell pepper mixture over the chicken. This step brings all the flavors together. Now, slice the avocado and arrange it around the bowl. This adds color and creaminess. Finally, sprinkle crumbled feta cheese and chopped cilantro on top. If you like heat, drizzle some hot sauce for extra spice. Enjoy your bowl right away or chill it for later! To cook quinoa, rinse it first. Rinsing removes bitterness. Use two cups of water for every cup of quinoa. Bring the water to a boil. Then, add the quinoa. Lower the heat to a simmer. Cover it and cook for about 15 minutes. The quinoa should be fluffy when done. Let it rest for five minutes before you fluff it with a fork. This makes it light and tasty. Start with chicken breast that is even in thickness. This helps it cook evenly. Season it with salt, pepper, and your favorite spices. Preheat the grill to medium-high heat. Cook the chicken for about six to eight minutes on each side. Use a meat thermometer to check for doneness; it should reach 165°F. Let the chicken rest for a few minutes before you dice it. This keeps it juicy and full of flavor. For added flavor, try marinating the chicken. A mix of lime juice, olive oil, and chili powder works great. You can also add smoked paprika for a deeper taste. For the corn mixture, add diced jalapeños for some heat. Fresh herbs like cilantro and parsley brighten up the dish. Lastly, a drizzle of hot sauce adds a fun kick. Don’t be afraid to play around with spices. Each tweak can make the bowl your own! Pro Tips Fresh Corn is Best: If using fresh corn, grill the ears for a smoky flavor before cutting the kernels off and adding them to the bowl. Customize Your Protein: Swap out grilled chicken for shrimp or black beans for a vegetarian option to suit your dietary preferences. Make it Spicy: If you enjoy heat, add diced jalapeños or a sprinkle of cayenne pepper to the corn mixture for an extra kick. Meal Prep Friendly: This dish stores well in the fridge for up to 2 days, making it a great option for meal prep or quick lunches. {{image_2}} You can easily make a vegetarian version of the street corn bowl. Simply swap the grilled chicken for black beans or chickpeas. Both options add protein and flavor. You still get all the tasty corn, bell pepper, and avocado. The feta cheese adds a creamy touch. This dish stays just as colorful and satisfying. If you love heat, add some spice to your dish. You can mix in diced jalapeños with the corn and bell pepper. This will give your bowl a nice kick. Drizzling hot sauce on top boosts the spice even more. Use a spicy cheese, like pepper jack, for an extra layer of flavor. Your taste buds will thank you! For a low-carb option, use cauliflower rice instead of quinoa. You can make cauliflower rice by pulsing fresh cauliflower in a food processor. It gives a light, fluffy base for your bowl. The flavors from the corn, bell pepper, and lime juice shine through. This way, you enjoy a hearty meal while keeping carbs low. Store your Street Corn Chicken Bowl in an airtight container. This helps keep it fresh. Make sure to cool it down before sealing. You can keep it in the fridge for up to two days. If you want to save it longer, consider freezing it. When you're ready to eat leftovers, reheating is key. I recommend using a microwave. Heat it in short bursts of 30 seconds. Stir between each burst for even warming. If you prefer the oven, preheat to 350°F and heat for about 15 minutes. Just make sure it’s hot all the way through. You can keep your leftovers in the fridge for two days. If you freeze it, enjoy within three months. Make sure to label your containers with the date. This way, you know when to eat it by. Always check for changes in smell or color before eating any leftovers. You can add many tasty items to your Street Corn Chicken Bowl. Here are some ideas: - Black beans for extra protein and fiber. - Cherry tomatoes for a sweet burst of flavor. - Jalapeños for some heat. - Sliced radishes for crunch and color. - A squeeze of extra lime for brightness. Feel free to get creative with your toppings. The goal is to find what you love! Yes, you can make this recipe ahead of time. You can prepare the corn mixture and cook the quinoa in advance. Store them in the fridge for up to two days. Assemble the bowl right before serving. This keeps everything fresh and tasty. If you want a chilled dish, let it sit in the fridge for up to two hours before serving. Many Mexican and Tex-Mex restaurants serve Street Corn Chicken Bowls. Look for places that focus on fresh ingredients. You may also find it on food trucks that offer street food. Some chains might have their version of the dish. Always check the menu for options featuring corn, chicken, and fresh toppings. Enjoying this bowl at a restaurant can inspire your homemade version! In this post, I shared how to build a tasty Street Corn Chicken Bowl. You learned about the key ingredients, step-by-step instructions, and useful tips for cooking. I also offered fun variations and storage advice for leftovers. Street corn bowls are simple yet delightful. You can mix and match to fit your taste. Try adding your favorite ingredients or spices. Enjoy your delicious creation whenever you want!$

Street Corn Chicken Bowl

A delicious and colorful bowl featuring quinoa, grilled chicken, fresh vegetables, and a zesty corn mixture.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 450 kcal

Ingredients

2 cups cooked quinoa
1 cup grilled chicken breast, diced
1 cup corn kernels (frozen or fresh)
1 unit red bell pepper, diced
1 unit avocado, sliced
0.5 cup crumbled feta cheese
0.25 cup fresh cilantro, chopped
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon chili powder
to taste Salt and pepper
optional Hot sauce for drizzling

Instructions

In a medium bowl, combine the corn, diced red bell pepper, olive oil, lime juice, chili powder, salt, and pepper. Mix well and let it sit for 10 minutes to allow the flavors to meld.
In a large serving bowl, layer the cooked quinoa as the base.
Next, add the grilled chicken evenly on top of the quinoa.
Spoon the corn and bell pepper mixture over the chicken.
Arrange sliced avocado around the bowl for color and creaminess.
Sprinkle crumbled feta cheese and chopped cilantro on top for a fresh flavor.
If desired, drizzle with hot sauce to add a spicy kick.
Serve immediately, or cover and refrigerate for up to 2 hours before serving for a chilled option.

Notes

Serve immediately or chill for up to 2 hours before serving.

Keyword bowl, chicken, corn, healthy, quinoa