If we are buddies on Instagram chances are you saw this bad boy in my stories a few days ago. I received quite a few recipe requests from you guys so delivering this one to you makes me super excited!
There’s not a whole lot I can say here because nothings going to fully translate how out-of-control-yummy these bowls are until you take a bite. Think Street Corn on steroids…that’s packed with nutrients and vitamins. But the taste? My gosh, you guys, it’s almost just not right! Almost.
You know I’m a condiment gal, through and through. So slap this smokey, savory, slightly tangy sauce on anything and I’m sold. But on top of fresh in season-veggies, perfectly seasoned chicken, sweet corn and hearty, protein packed quinoa completely hits it out of the park.
It’s easy-peasy to put together and the leftovers make outstanding lunches for the rest of the week. This is absolutely in my top 3 favorite recipes that have come to life in my kitchen this summer…I hope you love it as much as we do!
Grilled Chicken + Street Corn Grain Bowls
For the Sauce
1/2 Cup Sour Cream
1/2 Cup Mayonnaise
2 Garlic Cloves, grated or pressed
1 Tablespoon Fresh Lime Juice
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Smoked Paprika
For the Bowls
1 Cup Quinoa, cooked according to package directions
1 Pound Boneless Skinless Chicken Breast’s
1 Teaspoon Chili Powder
1 Teaspoon Onion Powder
1 Teaspoon Kosher Salt
3 Ears Peeled and Cleaned Sweet Corn
2 Red Bell Peppers, sliced in half, stems removed and seeded
1 Zucchini, sliced in half lengthwise
1 Avocado, diced
3 Cups Baby Arugula, loosely packed
1/2 Cup Crumbled Queso Fresco
Fresh Cilantro, for garnish
For the Sauce
Whisk all ingredients together in a small bowl, set aside. Can be made up to two days in advance, just store in the refrigerator.
For the Bowls
Preheat outdoor grill to medium high heat.
Drizzle olive oil over the chicken, peppers and zucchini and rub it in to coat. Sprinkle both sides of the chicken breasts with chili powder, onion powder and salt.
Place the chicken on the grill and cook on one side until nice dark grill marks form, about 5-6 minutes. Flip chicken over and cook until completely cooked through and juices run clear. Remove from grill and set aside to rest while you grill the remaining ingredients.
Place the corn, peppers and zucchini on the grill and cook, turning occasionally, until grill marks start to form on all sides; do not over cook as you still want them to have a ‘bite’ to them. Remove from heat. Slice the chicken and cut the veggies into bite sized pieces. Cut the kernels of corn off the cob.
In a large bowl gently toss the quinoa, peppers, zucchini, arugula and corn with your hands. Divide among plates and top with avocado, Queso Fresco, and sliced chicken. Top the bowls off with a heaping spoonful of the sauce and cilantro. Serves 4