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Street Corn Chicken Bowl

Street Corn Chicken Bowl

  • Author: Christopher
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free

Description

This Street Corn Chicken Bowl offers a vibrant and satisfying meal that is quick to prepare and packed with flavor. Featuring juicy, tender chicken paired with sweet fresh corn, creamy plant-based cheese, zesty spices, and bright lime, it makes a wholesome, delicious option perfect for lunch or dinner. The recipe is simple, healthy, and versatile, ideal for busy days and customizable to suit different dietary preferences.

Ingredients

Scale

Protein and Base

  • 2 chicken breasts, skinless and boneless
  • 1 cup cooked rice or quinoa

Vegetables & Fresh Ingredients

  • 1 cup fresh corn kernels
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Optional: fresh chili slices (jalapeño or serrano)

Seasonings & Sauces

  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar (natural)

Dairy Alternatives

  • 1/4 cup plant-based cheese, crumbled
  • Optional: plant-based sour cream for serving

Additional

  • Natural gelling agent (optional, for dressing or dips)

Instructions

  1. Prepare the Chicken: Season the chicken breasts evenly with garlic powder, smoked paprika, salt, pepper, and a pinch of cayenne pepper if using. Drizzle with olive oil and vegetarian Worcestershire sauce (natural) to add flavor. Heat a skillet over medium-high heat and cook the chicken for about 5 to 7 minutes on each side until golden brown and cooked through. Remove the chicken from heat and let it rest for a few minutes before slicing thinly.
  2. Cook the Corn: While the chicken rests, heat a small amount of olive oil in a pan and sauté the fresh corn kernels with a sprinkle of smoked paprika and salt. Add a splash of lime juice and gently toss to coat. Cook for 3 to 4 minutes until the corn is tender yet still crisp.
  3. Assemble the Bowl: Place the cooked rice or quinoa as the base in bowls. Arrange the sliced chicken on top of the grains, then spoon the sautéed smoky corn alongside. Sprinkle generously with crumbled plant-based cheese and top with chopped fresh cilantro for a fresh herbal note.
  4. Add Final Touches: Drizzle a mixture of lime juice and apple cider vinegar (natural) with a pinch of salt over the assembled bowl for brightness. If desired, add a dressing thickened with a natural gelling agent. Serve immediately to enjoy the combination of fresh textures and flavors.

Notes

  • Let the chicken rest after cooking to retain juiciness and tenderness.
  • Fresh corn kernels provide the best natural sweetness and crunch compared to canned or frozen.
  • Adjust seasonings progressively for balanced flavor throughout.
  • Use a sharp knife to slice chicken thinly for better texture and ease of eating.
  • Cook rice or quinoa in advance to save meal preparation time.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450 kcal
  • Sugar: 5 g
  • Sodium: 550 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 6 g
  • Protein: 35 g
  • Cholesterol: 70 mg

Keywords: Street Corn Chicken Bowl, chicken recipe, plant-based cheese, fresh corn, quick meal, gluten free, healthy lunch, healthy dinner, easy recipe, meal prep

Find it online: https://easyrecipeplanet.com/street-corn-chicken-bowl/