Street Corn Chicken Bowl
A vibrant and indulgent bowl of tender chicken, charred corn, creamy avocado, and zesty lime, evoking the flavors of summer street food.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts The hero of your bowl, juicy and tender.
- 2 ears fresh corn on the cob Sweet and crunchy, adds charred flavor.
- 1 piece red bell pepper, diced Adds vibrant color and sweetness.
- 1/2 cup fresh cilantro, chopped Brings freshness to the dish.
- 1 piece ripe avocado, diced Adds creaminess and richness.
- 2 tsp cumin Adds earthy warmth.
- 2 tsp smoked paprika Provides an irresistible smoky flavor.
- 1/4 cup freshly squeezed lime juice Adds tangy freshness.
- 1/3 cup sour cream or Greek yogurt Provides a creamy anchor.
- 2 tbsp olive oil For pan-searing the chicken.
- to taste Salt and pepper Essential seasonings.
Instructions
Preparation
- Dice the red bell pepper and avocado; set aside.
Cooking
- Heat olive oil in a skillet over medium heat.
- Season chicken breasts with salt, pepper, cumin, and smoked paprika.
- Sear the chicken for about 6-7 minutes on each side until golden brown and cooked through.
- Meanwhile, grill the ears of corn on medium-high heat for approximately 10 minutes, rotating until charred on all sides.
Assembly
- Let the chicken rest before slicing it into bite-sized pieces.
- Remove corn kernels from the cob.
- In a bowl, layer sliced chicken, grilled corn, diced bell pepper, avocado, and cilantro.
- Top with sour cream or Greek yogurt and drizzle with lime juice before serving.
Notes
To lighten the dish, consider using Greek yogurt instead of sour cream or substitute chicken with grilled shrimp or tofu.