Description
A cozy and colorful bowl combining juicy chicken, charred street corn, fresh veggies, and a tangy crema, perfect for autumn.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts, trimmed
- 1 tablespoon olive oil (for chicken)
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 3 ears of corn, husks removed (or 2 cups fresh kernels)
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1 small red onion, thinly sliced
- 4 cups mixed greens (or baby spinach)
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 1/3 cup plain Greek yogurt or labneh
- Juice of 1 lime
- 1 tablespoon mayonnaise (optional for creaminess)
- Cooked rice, quinoa, or farro for serving
Instructions
- Marinate and cook the chicken: In a bowl, mix olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Coat the chicken and let it sit for 15–30 minutes (or up to 2 hours in the fridge). Grill or pan-sear chicken over medium-high heat for 5–7 minutes per side until internal temperature reaches 165°F. Rest for 5–10 minutes, then slice.
- Prepare the street corn: Heat a cast-iron skillet or grill pan over high heat. Add corn and char on all sides until lightly blackened (about 8–10 minutes). In a small bowl, mix Greek yogurt, lime juice, a pinch of chili powder, and a little salt to make a light crema. Toss charred corn with a tablespoon of butter or olive oil, then fold in a few tablespoons of crema.
- Assemble the bowls: In each bowl, layer cooked rice or grain, mixed greens, roasted corn, sliced chicken, tomatoes, bell pepper, onion, and avocado. Drizzle with extra crema, sprinkle with chopped cilantro, and finish with a squeeze of lime.
Notes
Pat the chicken dry before seasoning for a good sear. Char the corn well for classic street-corn flavor. Use room-temperature avocado for easier slicing.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican