Description
The Street Corn Chicken Bowl is a vibrant, flavorful, and wholesome meal featuring smoky grilled corn, tender chicken marinated in vegetarian Worcestershire sauce and spices, fresh vegetables, and a creamy plant-based sauce. This quick and easy dish is perfect for lunch or dinner, combining colorful ingredients with nutritious grains for a satisfying and balanced bowl.
Ingredients
Scale
Chicken Marinade
- 1 lb skinless, boneless chicken breast, cut into bite-sized pieces
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp lime juice (natural)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp olive oil
Grilled Corn and Vegetables
- 2 ears fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
Base
- 1 cup quinoa or rice, cooked according to package instructions
Creamy Street Corn Sauce
- 1/3 cup plant-based dairy (plant-based)
- 1 tbsp lime juice (natural)
- 1/2 tsp smoked paprika
- Pinch of salt
- 1/4 tsp natural gelling agent
Optional Toppings and Variations
- Chopped jalapeños or cayenne pepper (for spicy kick)
- Grilled tofu or tempeh (vegetarian version)
- Cauliflower rice or farro (grain alternatives)
- Roasted pepitas or toasted almonds (for extra crunch)
- Plant-based yogurt mixed with lime juice (natural) and smoked paprika (dairy-free sauce alternative)
Instructions
- Marinate the Chicken: Cut the chicken breast into bite-sized pieces. In a bowl, combine vegetarian Worcestershire sauce (natural), lime juice (natural), smoked paprika, cumin, and olive oil. Add the chicken and toss to coat evenly. Let it marinate for at least 15 minutes.
- Grill the Corn and Chicken: Heat a skillet or grill pan over medium-high heat. Grill the corn, turning occasionally, until lightly charred on all sides, about 8-10 minutes. At the same time, cook the marinated chicken pieces until golden brown and cooked through, about 6-8 minutes.
- Prepare the Base: Cook quinoa or rice according to the package instructions. Once cooked, fluff with a fork and keep warm while preparing the other components.
- Make the Creamy Street Corn Sauce: In a small bowl, mix plant-based dairy (plant-based), lime juice (natural), smoked paprika, salt, and natural gelling agent until combined and slightly thickened. This sauce will coat the grilled corn and add creaminess to the bowl.
- Assemble the Bowl: Start with a base of warm quinoa or rice. Top with grilled chicken, smoky corn, cherry tomatoes, and avocado slices. Drizzle generously with the creamy sauce. Garnish with chopped cilantro and a sprinkle of smoked paprika for color and extra flavor.
Notes
- Use fresh corn for best flavor and sweetness.
- Allow the cooked chicken to rest briefly to keep it tender and juicy.
- Char the corn lightly to avoid bitterness while adding smoky flavor.
- Adjust spice levels to your preference by adding jalapeños or extra paprika.
- Preparing grains and slicing toppings ahead of time can speed up assembly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 65mg
Keywords: street corn chicken bowl, grilled corn chicken, smoky chicken bowl, plant-based sauce, quick chicken dinner, healthy chicken bowl
