Street Corn Chicken Bowls

Mexican Grilled Chicken

1. 1

   Trim excess fat from boneless chicken thighs, then combine with the Mexican seasoning, lime juice, and olive oil; mix well and let marinate for a few minutes.

2. 2

   Spread the marinated chicken on a large lined sheet pan and bake at 400°F (390°F) for 23 minutes, then broil for 5–6 minutes until the pieces are golden brown and juicy.

Coriander Lime Rice

3. 3

   Rinse the uncooked basmati rice, cook it in water until fully done, then let it cool.

4. 4

   Stir the chopped coriander, lime juice, and a pinch of salt into the cooled rice; set aside.

5. 5

   Creamy Street Corn Salad: After removing the chicken, add the drained sweet corn, chopped red onion, garlic powder, paprika, chopped red bell pepper, and chopped jalapeño to the same sheet pan; toss with the chicken juices and roast for 15 minutes until the vegetables are slightly crispy.

6. 6

   Creamy Street Corn Salad: Transfer the roasted corn mixture to a large bowl and combine with low‑fat yogurt, light mayo, feta cheese, fresh cilantro, and Tajín seasoning; mix until creamy.

Assembly

7. 7

   Cube the cooked chicken, place it over the cilantro‑lime rice, and top with the creamy street corn salad. Serve immediately.