Street Corn Chicken Bowls

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 2 tsp cumin
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp oregano
• 2 tsp salt (for chicken)
• 1 tsp black pepper (for chicken)
• 3 tbsp olive oil (for marinade)
• 6 garlic cloves (minced)
• 1 lime juice (from 1 lime, for chicken)
• 30 oz corn kernels (or 4 cobs)
• 0.33 cup red onion (finely diced)
• 1 fresh jalapeno (diced, deseeded)
• 0.5 avocado (cubed)
• 0.25 cup fresh cilantro (chopped, for corn salad)
• 0.33 cup cotija cheese (or feta, crumbled)
• 2 tsp chile lime seasoning
• 1 tsp salt (for corn salad)
• 1 tsp black pepper (for corn salad)
• 0.25 cup greek yogurt (for corn salad)
• 0.25 cup sour cream
• 0.5 lime juice (from 1/2 lime, for corn salad)
• 0.5 cup greek yogurt (for Aji Verde)
• 0.5 cup mayonnaise
• 1 small jalapeño (deseeded, for Aji Verde)
• 1.5 cup cilantro (leaves and stems, for Aji Verde)
• 4.5 garlic cloves (for Aji Verde (4 to 5 cloves))
• 2 tsp black pepper (for Aji Verde)
• 1 tsp salt (for Aji Verde)
• 1 lime juice (from 1 lime, for Aji Verde)
• 2 cup long grain white rice (uncooked)
• 2 tbsp olive oil (for rice fluffing)
• 0.25 cup fresh cilantro (for rice fluffing)
• lime juice (a splash, for rice)
• neutral oil (a splash, for charring corn)
• olive oil (a drizzle, for cooking chicken)

Steps

1. 1

   In a bowl, combine the chicken thighs with the smoked paprika, chili powder, cumin, garlic powder, onion powder, oregano, 2 tsp salt, 1 tsp pepper, 3 tbsp olive oil, minced garlic, and the juice of 1 lime.

2. 2

   Mix the chicken well and marinate for as long as your patience can handle.

3. 3

   Heat a hot skillet with a splash of neutral oil over high heat. Add the corn kernels and char for 5–7 minutes until golden and slightly blackened.

4. 4

   In a separate bowl, mix the charred corn with the red onion, diced jalapeno, cubed avocado, 1/4 cup cilantro, cotija cheese, chile lime seasoning, 1 tsp salt, 1 tsp pepper, 1/4 cup greek yogurt, sour cream, and the juice of 1/2 lime. Refrigerate until ready to serve.

5. 5

   To a food processor or blender, add all of the Aji Verde ingredients (1/2 cup greek yogurt, mayonnaise, small jalapeño, 1 1/2 cups cilantro, 4-5 garlic cloves, 2 tsp black pepper, 1 tsp salt, and juice of 1 lime) and blend until smooth and vibrant green.

6. 6

   Cook 2 cups of long grain white rice according to package instructions. Once done, fluff with 2 tbsp olive oil, 1/4 cup fresh cilantro, and a splash of lime juice.

7. 7

   Heat a large pan over medium-high heat and add a drizzle of olive oil.

8. 8

   Once the pan is hot, add the marinated chicken in batches to avoid crowding. Cook for 6 to 8 minutes per side until golden, crispy, and cooked through. Set aside.

9. 9

   Assemble your bowls by layering the seasoned rice, cooked chicken, and street corn salad. Top with a generous drizzle of Aji Verde, extra cotija cheese, and fresh cilantro.

Notes

The author recommends pairing this meal with Nature Made Probiotic + Prebiotic Fiber Gummies for gut health. For the corn, you can use frozen kernels, canned (drained), or fresh corn cut from 4 cobs.

Nutrition per serving

• main
• high-protein
• gut-healthy
• meal-prep
• chicken
• street corn
• aji verde
• bowl