Street Corn Chicken Bowls: Gut Healthy Edition

High-protein gut-healthy bowls with spiced chicken, street corn salad, and vibrant aji verde sauce

Juicy spiced chicken thighs paired with addictive street corn salad and a vibrant cilantro-jalapeño sauce. High in protein and gut-healthy ingredients, perfect for a weeknight dinner.

66Min

4Servings

685Cal

MediumLevel

Gluten freehigh-protein

#high-protein#gut-healthy#weeknight#bowl#mexican-inspired

Equipment

mixing bowl

large frying pan

cooking pot

food processor

mixing spoon

tongs

spatula

serving plate

Ingredients

Chicken

boneless skinless chicken thighs (boneless, skinless)

680 g

olive oil

45 ml

garlic cloves (minced)

6 pcs

lime (juiced)

1 pcs

Seasonings

smoked paprika

1 tbsp

chili powder

1 tbsp

cumin

2 tsp

garlic powder

2 tsp

onion powder

2 tsp

oregano

2 tsp

salt

2 tsp

black pepper

1 tsp

Street Corn Salad

corn kernels

850 g

red onion (finely diced)

50 g

jalapeño pepper (deseeded, diced)

1 pcs

avocado (cubed)

0.5 pcs

fresh cilantro (chopped)

15 g

cotija cheese (crumbled)

40 g

chile lime seasoning

2 tsp

greek yogurt

60 g

mayonnaise

60 g

lime (juiced)

0.5 pcs

Aji Verde Sauce

greek yogurt

120 g

mayonnaise

120 g

jalapeño pepper (deseeded)

1 pcs

fresh cilantro (leaves and stems)

30 g

garlic cloves

4.5 pcs

black pepper

2 tsp

salt

1 tsp

lime (juiced)

1 pcs

Rice Base

long grain white rice (uncooked)

400 g

olive oil

30 ml

fresh cilantro (chopped)

15 g

lime (juiced)

0.5 pcs

Instructions

Marinate the chicken

Combine chicken thighs with spices, olive oil, minced garlic, and lime juice in a bowl. Mix thoroughly to coat all pieces.

10 min

Marinate longer for deeper flavor - up to 4 hours in the fridge if time allows

Char the corn

Heat a skillet over high heat with neutral oil. Add corn kernels and char for 5-7 minutes until slightly blackened. Remove from heat.

7 minHigh heattimer 7 min

Don't stir too frequently - let the corn develop a good char before moving

Prepare street corn salad

Mix charred corn with diced red onion, jalapeño, avocado, cilantro, cotija cheese, seasonings, Greek yogurt, mayonnaise, and lime juice. Refrigerate until serving.

5 min

Refrigerate for at least 15 minutes to let flavors meld

Make aji verde sauce

Add Greek yogurt, mayonnaise, deseeded jalapeño, cilantro, garlic, black pepper, salt, and lime juice to a food processor. Blend until smooth and vibrant green.

3 min

Blend longer for a smoother, restaurant-quality consistency

Cook the rice

Cook 2 cups long grain white rice according to package directions. Once cooked, fluff with olive oil, fresh cilantro, and lime juice.

20 mintimer 20 min

Cook the chicken

Heat a large pan over medium-high heat with olive oil. Cook chicken thighs in batches for 6-8 minutes per side until golden brown and cooked through. Set aside.

16 minMedium-high heattimer 16 min

Cook in batches to avoid overcrowding the pan for better browning

Assemble the bowls

Divide rice among bowls. Top with sliced chicken, street corn salad, a generous drizzle of aji verde sauce, extra cotija cheese, and fresh cilantro.

5 min

Original recipe

YouTubeRecipe by Ben Chelin

Storage

Fridge: 3 days

Reheat: Microwave 2-3 minutes or skillet over medium heat

Store components separately for best results. Aji verde sauce keeps for up to 5 days in the fridge.

Your kitchen, together

Try Chopa today

Save recipes, plan meals, and manage your groceries — all in one place.

Download on theApp Store Get it onGoogle Play