Charred Elote Corn & Chicken Quinoa Lunch Bowls

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 3 Tbsp olive oil
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup dry quinoa
• 3 cups fresh corn kernels
• 1/4 cup mayonnaise
• 3 Tbsp fresh lime juice
• 1/2 cup crumbled cotija cheese
• 1/2 cup chopped fresh cilantro
• 2 medium avocado
• 1 cup halved cherry tomatoes
• 1 tsp tajín or chili-lime seasoning

Instructions

1. 1Rinse the quinoa under cold water, then cook it in a small saucepan with water according to package directions until fluffy and the little tails appear, about 15 minutes; fluff with a fork and keep covered.
2. 2Pat the chicken dry and rub with olive oil, chili powder, smoked paprika, salt, and pepper until evenly coated.
3. 3Heat a large cast-iron skillet over medium-high until nearly smoking. Add the chicken and sear without moving for 5–6 minutes until deeply golden.
4. 4Flip the chicken, reduce heat to medium, and cook another 5–7 minutes until the thickest part reaches 165°F on an instant-read thermometer. Rest on a cutting board 5 minutes, then slice thinly against the grain.
5. 5In the same hot skillet, add the remaining oil and dump in the fresh corn kernels. Let them sit undisturbed 2–3 minutes so they char and blister, then stir and cook another 2 minutes until sweet and smoky.
6. 6In a small bowl whisk the mayonnaise with lime juice and salt to make a quick crema; thin with a teaspoon of water if needed so it drizzles easily.
7. 7Divide the warm quinoa among four bowls. Top each with sliced chicken, charred corn, halved cherry tomatoes, and diced avocado.
8. 8Drizzle the lime crema generously over everything, then shower with crumbled cotija, chopped cilantro, and a dusting of tajín.
9. 9Serve warm or pack into meal-prep containers; the bowls hold well refrigerated up to 3 days if you keep the avocado and crema separate until eating.