This Street Corn Chicken Bowl is a refreshing twist on classic grilled chicken, with a delightful dance of sweet corn, crunchy slaw, and creamy avocado.
Each bite is a testament to the harmonious balance of textures and flavors.
And the best part? This recipe is ridiculously easy to make, with most steps requiring mere minutes of your time! Try this next.
STREET CORN CHICKEN BOWL – Healthy & Nutritious
⭐⭐⭐⭐⭐ 5.0 from 12 votes
Prep 10m
Cook 20m
Serves 4
Ingredients
1 pound boneless chicken breast
1 cup frozen corn kernels
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 lime, juiced
Salt and pepper, to taste
Grated cheddar or Monterey Jack cheese (optional)
Diced avocado (optional)
Instructions
1.
In a small bowl, whisk together 2 tablespoons olive oil, lime juice, and a pinch of salt and pepper. Rub the mixture onto the chicken breast.
2.
Grill the chicken for 6-8 minutes per side, or until it reaches an internal temperature of 165°F (74°C).
3.
Meanwhile, cook the corn kernels in a skillet with 1 tablespoon olive oil over medium heat for 5 minutes, stirring frequently.
4.
Prepare a slaw with thinly sliced red onion, chopped cilantro, and a pinch of salt and pepper.
5.
Assemble the bowls by slicing the cooked chicken and serving it with grilled corn, slaw, and a sprinkle of cheese and diced avocado if desired.
Storage Tip: Store leftovers in the fridge for up to 2 days, or freeze for up to 3 months.
