Elote Street Corn Chicken Quinoa Bowls

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 1 cup dry quinoa
• 1 lb boneless skinless chicken breasts
• 2 Tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/4 tsp, divided kosher salt
• 2 cups frozen or fresh corn kernels
• 3 Tbsp mayonnaise
• 3 Tbsp lime juice
• 1/2 cup crumbled cotija cheese
• 1/3 cup chopped fresh cilantro
• 1, minced garlic clove
• 1 large, sliced avocado
• 1 cup, halved cherry tomatoes
• 1, thinly sliced (optional) jalapeño

Instructions

1. 1Rinse the quinoa under cold water, then combine with water and salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer 15 minutes until liquid is absorbed; fluff with a fork and keep covered off heat.
2. 2Pat chicken dry and rub with olive oil, chili powder, cumin, smoked paprika, and salt. Heat a large skillet over medium-high and cook chicken 6–7 minutes per side until golden and 165°F inside.
3. 3Rest the chicken 5 minutes on a cutting board, then slice into thin strips or bite-size cubes.
4. 4In the same skillet, add the remaining oil and the corn. Cook over medium-high heat 5–7 minutes, stirring only occasionally, until kernels are charred in spots and smell sweet and toasty.
5. 5In a medium bowl, stir together mayonnaise, lime juice, minced garlic, half the cotija, and most of the cilantro to make a creamy elote-style dressing; season with salt.
6. 6Toss the hot charred corn with half the dressing so it gets glossy and coated while still warm.
7. 7Divide the fluffy quinoa among four bowls. Top each with sliced chicken, the dressed elote corn, avocado slices, cherry tomatoes, remaining cotija, cilantro, and jalapeño if using.
8. 8Drizzle the leftover dressing over the bowls and finish with an extra squeeze of lime. Serve warm or pack components separately for make-ahead lunches that reheat well.