Description
A vibrant and colorful meal loaded with protein and fiber, perfect for warm summer nights.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup quinoa (or brown rice)
- 3 ears of sweet corn (or 1 can of corn)
- 1/4 cup mayonnaise (or Greek yogurt)
- 1/2 cup Cotija cheese (or feta)
- 1 tablespoon chili powder
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Rinse your quinoa under cold water to remove any bitterness. Bring 2 cups of water to a boil, add the quinoa, and then reduce to a simmer. Cover and cook for about 15 minutes until fluffy. Fluff with a fork and set aside.
- Season the chicken breasts with salt, pepper, and half of the chili powder. In a grill pan or skillet over medium-high heat, add a drizzle of olive oil. Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
- If you’re using fresh corn, husk the ears and grill them until charred and tender (about 10 minutes), rotating occasionally. If you’re using canned corn, simply rinse and drain.
- Mix the mayonnaise (or Greek yogurt), the juice of half a lime, Cotija cheese, and the remaining chili powder in a bowl. Adjust salt and pepper to taste.
- Start with a base of quinoa, layer on the sliced chicken, and top with corn. Drizzle the street corn sauce generously over everything and garnish with fresh cilantro.
- Dig in and enjoy the fiesta of textures and flavors!
Notes
Perfect for busy weeknights and customizable with various ingredients.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 100mg
Keywords: chicken bowl, summer recipes, healthy dinner