STREET CORN CHICKEN BOWL – Healthy & Nutritious

The aroma of sizzling chicken, the crunch of fresh corn, and the zesty tang of a sprinkle of cotija cheese – the flavors and textures of a classic Street Corn Chicken Bowl are a symphony of delight. It’s a dish that’s both vibrant and comforting, a perfect harmony of contrasting notes that leaves you craving for more. As you take your first bite, the sweetness of the grilled corn and the smokiness of the chicken meld together in a delightful union, elevating the mundane to the sublime.

For more healthy and nutritious meal ideas, check out our Related Recipe See Related Recipe to explore new flavors and cuisines.

Why This Recipe Works

• The combination of grilled chicken, corn, and feta cheese not only is a classic combination but also provides a great balance of protein, healthy fats, and complex carbohydrates.
• The use of coconut oil for grilling the chicken allows for a smoky flavor that pairs amazingly well with the sweetness of the corn.
• The addition of red pepper flakes adds a nice spicy kick that complements the overall flavor profile of the dish.

Key Ingredients

When it comes to selecting the best ingredients for your Street Corn Chicken Bowl, it’s all about quality over quantity. Here are some tips for choosing the right ingredients:

Choose fresh corn that’s in season to get the best flavor and texture. You can also use frozen corn if you can’t find fresh.

Recipe Courtesy of Our Kitchen

Street Corn Chicken Bowl

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 & 1/2 pounds boneless, skinless chicken breasts

2 ears of corn, husked and silked

1/4 cup coconut oil

Grilled Corn Seasoning

Red Pepper Flakes

Salt and Pepper

Chimichurri Sauce

Directions

1

Season the chicken breasts with salt and pepper. Preheat the grill to 400°F.

2

Grill the chicken for 20-25 minutes or until cooked through. Let it rest for 5 minutes.

3

Grill the corn for 10-12 minutes per side, turning frequently until slightly charred.

4

Slice the cooked chicken into thin strips.

5

Assemble the bowls by placing a portion of the chicken and corn, a sprinkle of red pepper flakes, a drizzle of chimichurri sauce, and a sprinkle of cotija cheese.

Storage & Reheating

Store the leftover Street Corn Chicken Bowl in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave for 1-2 minutes or in the oven at 350°F for 10-12 minutes.