Healthy Chicken and Street Corn Bowls for Summer
A vibrant dish combining juicy chicken, sweet corn, and crisp vegetables, perfect for summer days.
Ingredients
For the Chicken and Corn
- 2 pieces boneless, skinless chicken breasts
- 2 ears fresh corn
- 1 tablespoon olive oil for seasoning chicken
- 1 teaspoon cumin for seasoning chicken
- 1 teaspoon paprika for seasoning chicken
- to taste Salt and pepper
For the Quinoa Mixture
- 1 cup cooked quinoa
- 1 piece bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 piece avocado, diced
- 1 small red onion, finely chopped
- 1 lime juiced for flavor
For Garnish
- to taste Fresh cilantro for garnish
Instructions
Grilling the Chicken and Corn
- Preheat your grill or grill pan over medium heat.
- Season the chicken breasts with olive oil, cumin, paprika, salt, and pepper.
- Grill the chicken for about 6-7 minutes on each side, or until fully cooked (165°F internal temperature).
- Wrap the corn in aluminum foil and place it on the grill. Grill for about 10-15 minutes, turning occasionally until tender.
Preparing the Bowl
- Once done, remove chicken and corn from the grill and let rest for a few minutes.
- Slice the chicken and cut the corn kernels off the cob.
- In a large bowl, combine the cooked quinoa, bell pepper, cherry tomatoes, avocado, red onion, and grilled corn.
- Squeeze lime juice over the mixture and toss gently to combine. Adjust seasonings if necessary.
- Serve the quinoa mixture in bowls, topping each with sliced grilled chicken and a sprinkle of fresh cilantro for garnish.
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Notes
For an enhanced flavor, marinate the chicken in lime juice and spices for a few hours before grilling. Customize the bowls with toppings like feta cheese, tahini, or various seasonal vegetables.