Description
Experience the vibrant, smoky flavors of authentic Mexican street food in this healthy, balanced weeknight dinner. Featuring tender spice-rubbed chicken breast served alongside charred sweet corn and a bright, zesty yogurt-based sauce, this dish is the perfect blend of creamy, crunchy, and savory. It is a protein-packed meal designed for busy schedules, offering a nutrient-dense alternative to traditional recipes without sacrificing the bold, indulgent taste of street-market fare.
Ingredients
1.5 lbs chicken breasts, diced
1 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp cumin
2 cups fresh or frozen corn kernels
1/2 cup Greek yogurt
1 lime, juiced
1/4 cup fresh cilantro, chopped
1/4 cup crumbled cotija or feta cheese
4 cups cooked brown rice or quinoa
Salt and pepper to taste
Instructions
In a bowl, toss the diced chicken with chili powder, smoked paprika, cumin, salt, and pepper until well coated.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken and cook for 6-8 minutes until golden brown and cooked through; remove from pan.
In the same skillet, add the corn and cook for 5 minutes, stirring occasionally, until slightly charred.
In a small bowl, whisk together the Greek yogurt, lime juice, and half of the cilantro to make the creamy sauce.
Assemble the bowls by layering the base, chicken, and charred corn.
Drizzle with the yogurt sauce and garnish with the remaining cilantro and crumbled cheese.
Notes
Store components separately in airtight containers in the refrigerator for up to 4 days for easy meal prep. For a vegan option, substitute chicken with chickpeas and use a dairy-free yogurt for the sauce.
- Prep Time: 15
- Cook Time: 15
- Category: Meals
- Method: Stovetop Sauté
- Cuisine: Mexican-Inspired