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- 2 cups cooked quinoa - 1 pound grilled chicken breast, sliced - 1 cup corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1/2 cup red onion, finely chopped - 1 avocado, sliced - 1/2 cup crumbled cotija cheese - 1/4 cup fresh cilantro, chopped - 2 tablespoons mayonnaise - 1 tablespoon lime juice - 1 teaspoon chili powder - Salt and pepper to taste The base of this Street Corn Chicken Bowl starts with cooked quinoa. Quinoa is a great grain. It adds protein and fiber. You need two cups for this dish. Next, you will need one pound of grilled chicken. The chicken should be sliced. This adds heartiness to your bowl. Corn is a star in this recipe. You can use fresh, frozen, or canned corn. Just one cup is enough for a sweet crunch. The red bell pepper adds color and flavor. Dice one red bell pepper to mix in. You also need half a cup of red onion. Finely chop it for a sharp taste. Don't forget the toppings! You will want one sliced avocado. It gives a creamy touch. Crumbled cotija cheese adds a salty bite. Use half a cup for great flavor. Finally, a quarter cup of fresh cilantro brings freshness. For the dressing, you will mix two tablespoons of mayonnaise with one tablespoon of lime juice. Add one teaspoon of chili powder for some spice. Season with salt and pepper to taste. This dressing ties all the flavors together. These ingredients create a tasty and colorful bowl that is fun to make and eat! {{ingredient_image_2}} - Cook quinoa according to package instructions. - Fluff with a fork and let cool. First, you need to prepare the quinoa. Take two cups of quinoa and follow the package instructions. This usually means rinsing it first. Once cooked, fluff it gently with a fork. This helps separate the grains for a light texture. Let it cool for a few minutes to stop the cooking process. - Sauté corn, red bell pepper, and red onion in a medium skillet. - Season with salt, pepper, and chili powder. Next, grab a medium skillet and set it on medium heat. Add one cup of corn kernels, one diced red bell pepper, and half a cup of finely chopped red onion. Sauté the mix for about 5-7 minutes. Stir occasionally until the veggies are tender and a bit charred. Season with salt, pepper, and one teaspoon of chili powder. This adds a nice kick to the dish. - Mix mayonnaise and lime juice until smooth. - Adjust seasoning to taste. While the veggies cook, you can whip up the dressing. In a small bowl, mix two tablespoons of mayonnaise with one tablespoon of lime juice. Stir until smooth and creamy. Taste it and add more salt or pepper if needed. This dressing is tangy and helps tie all the flavors together. - Layer quinoa at the bottom of serving bowls. - Distribute sautéed mixture, grilled chicken, avocado, and cotija cheese. Now it’s time to build your Street Corn Chicken Bowl! Start with a scoop of quinoa at the bottom of each serving bowl. Make sure to spread it out evenly. Next, add the sautéed corn and vegetable mixture on top. After that, layer on one pound of sliced grilled chicken breast. Finish with fresh avocado slices and half a cup of crumbled cotija cheese. This will make your bowl colorful and tasty! - Drizzle with creamy lime mayo dressing. - Garnish with chopped cilantro. For the final touch, drizzle your creamy lime mayo dressing generously over the top of each bowl. This adds a rich flavor that pulls everything together. To make it even better, sprinkle some freshly chopped cilantro on top. It adds a nice aroma and a burst of freshness. Enjoy your meal! - Ensure quinoa is properly rinsed before cooking. Rinsing removes bitter saponins. This makes your dish taste better. - Use high heat for sautéing for better charring. Charring adds depth and flavor to your veggies. - Add more spices to the vegetable mix for extra flavor. Try cumin or paprika to enhance the taste. - Substitute chicken with grilled shrimp or tofu. This gives the bowl a new twist and caters to different diets. - Use deep dinnerware for a visually appealing presentation. Deep bowls showcase the colorful layers well. - Serve with lime wedges on the side. This adds a zesty touch that brightens every bite. Pro Tips Use Fresh Corn: If possible, opt for fresh corn on the cob for the best flavor and sweetness. Grill or boil it briefly before adding it to the skillet for that perfect charred taste. Customize the Heat: Adjust the amount of chili powder based on your spice preference. You can also add diced jalapeños for an extra kick! Make Ahead: Prepare the quinoa and sauté the vegetables in advance. Store them separately in the fridge to save time when assembling your bowls. Extra Creaminess: For an even creamier dressing, consider adding a dollop of sour cream or Greek yogurt to the mayonnaise and lime juice mixture. {{image_4}} You can easily change the protein in your Street Corn Chicken Bowl. Swap the grilled chicken for steak or shrimp for a new taste. Both options add a hearty flavor. If you want a vegetarian option, use plant-based proteins like tofu or tempeh. These choices keep the dish full of flavor while meeting different dietary needs. You don’t have to stick with quinoa in this bowl. Replace it with brown rice or farro for a different texture. Both grains add a nice chew. If you're looking for a low-carb version, try cauliflower rice. It gives you that volume without the carbs, allowing you to enjoy the other flavors. The toppings make this bowl fun and customizable. Consider adding diced tomatoes for freshness or jalapeños for heat. Black beans can also add protein and fiber. For creaminess, top with a dollop of sour cream or Greek yogurt. These additions enhance the meal and let you personalize each bowl to your taste. You can store leftovers in airtight containers. They will stay fresh for up to 3 days in the fridge. This is a great way to enjoy your meal again without waste. For longer storage, freeze cooked quinoa and sautéed vegetables separately. This method keeps each component fresh. When you want to eat, just thaw and reheat. To reheat, gently warm in the microwave or skillet. This keeps the textures nice and tender. Avoid high heat, as it can dry out the food. Enjoy your flavorful meal again! Yes, frozen corn works well and is easy to use. It saves time and adds great flavor. Just toss it into your skillet with the other veggies straight from the freezer. No need to thaw! Substitute chicken with grilled vegetables or plant-based protein. Zucchini, mushrooms, or bell peppers work great. You can also use tofu or tempeh for added protein. This keeps the dish hearty and satisfying. Feta cheese or queso fresco can be good alternatives. Both add creaminess and a salty kick. If you want a vegan option, try a nut-based cheese or omit cheese altogether. It is best enjoyed fresh but can be stored for up to 3 days. Keep it in an airtight container to maintain its taste and texture. Just reheat it gently before serving. This post covered a simple recipe for a tasty quinoa bowl. We explored the main and additional ingredients, along with cooking tips. I also shared dressing components and step-by-step instructions for assembling your dish. You can adjust ingredients for personal taste or dietary needs. This recipe is flexible and easy to enjoy. Remember to store leftovers safely or freeze extras for later. Dive into this healthy meal, and savor each bite!

Street Corn Chicken Bowl

A delicious and colorful bowl featuring quinoa, grilled chicken, and a mix of sautéed vegetables topped with a creamy lime dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked quinoa
  • 1 pound grilled chicken breast, sliced
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 whole red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1 whole avocado, sliced
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • to taste salt and pepper

Instructions
 

  • Begin by cooking the quinoa according to the package instructions. Once it's fully cooked, fluff it gently with a fork and let it cool for a few minutes to stop the cooking process.
  • In a medium skillet set over medium heat, combine the corn kernels, diced red bell pepper, and finely chopped red onion. Sauté the mixture for approximately 5-7 minutes, stirring occasionally, until the vegetables are charred and tender. Season them with salt, pepper, and chili powder to taste, then remove the skillet from heat.
  • In a small mixing bowl, blend the mayonnaise and lime juice together until you achieve a smooth and creamy dressing. Taste and adjust the seasoning with additional salt and pepper if desired.
  • To assemble your Street Corn Chicken Bowl, start by placing a generous scoop of quinoa at the bottom of each serving bowl as your base.
  • Evenly distribute the sautéed corn and vegetable mixture over the quinoa, ensuring each bowl gets a tasteful amount.
  • Layer the sliced grilled chicken breast on top of the vegetable mixture. Follow this with the fresh avocado slices and a generous sprinkle of cotija cheese over everything.
  • Lastly, drizzle the creamy lime mayo dressing generously over the top of each assembled bowl and finish with a sprinkle of freshly chopped cilantro for an aromatic touch.

Notes

Serve the bowls in deep dinnerware to beautifully showcase the colorful layers of ingredients. For an extra zesty touch, include lime wedges on the side to squeeze over the dish as desired.
Keyword bowl, chicken, healthy, Mexican, quinoa