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Healthy Street Corn Chicken Bowls with Cilantro Lime Quinoa

A close-up of a healthy street corn chicken bowl topped with shredded chicken, corn, and a creamy green sauce.
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Make these flavorful and lightened-up Mexican Street Corn Chicken Bowls for a satisfying, healthy weeknight meal. You get all the bold elote flavor without the extra fat.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cumin
  • 0.5 teaspoon salt
  • 1 cup dry quinoa
  • 1.5 cups water or low-sodium chicken broth
  • 1 lime, juiced
  • 0.25 cup chopped fresh cilantro, divided
  • 1 cup frozen or fresh corn kernels
  • 0.5 cup plain Greek yogurt (2% or non-fat)
  • 2 tablespoons crumbled cotija cheese (or substitute with nutritional yeast for dairy-free)
  • 1 tablespoon lime juice (extra for sauce)
  • 1 clove garlic, minced
  • 1 avocado, sliced
  • Optional: extra chili powder for dusting

Instructions

  1. Prepare the chicken: In a bowl, toss the chicken breasts with olive oil, chili powder, smoked paprika, cumin, and salt. Grill or bake the chicken at 400°F (200°C) until cooked through (about 18-22 minutes, depending on thickness). Once cooked, let it rest for 5 minutes, then shred or dice it.
  2. Cook the quinoa: Rinse the quinoa well. Combine quinoa and water/broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  3. Make the cilantro lime quinoa: Stir the juice of one lime and half of the chopped cilantro into the cooked quinoa.
  4. Prepare the street corn topping: In a small skillet, lightly char the corn kernels over medium-high heat for 3-5 minutes until slightly browned. Set aside.
  5. Make the avocado crema: In a small bowl, whisk together the Greek yogurt, 1 tablespoon of lime juice, minced garlic, and cotija cheese (or substitute). Add a splash of water if you need a thinner consistency for drizzling.
  6. Assemble the bowls: Divide the cilantro lime quinoa among four bowls. Top each with the cooked chicken, charred corn, and sliced avocado. Drizzle generously with the avocado crema. Dust with remaining chili powder if desired.

Notes

  • For meal prep, store the quinoa, chicken, and crema separately. Assemble just before eating to keep the ingredients fresh.
  • If you prefer a smoky flavor, use fire-roasted canned corn instead of fresh or frozen.
  • This recipe is a great base for a Southwest chicken lunch ideas; add black beans for extra fiber.

Nutrition

Find it online: https://kitchenuser.net/healthy-street-corn-chicken-bowl-recipe/