Mexican Street Corn Chicken & Quinoa Bowl

This Mexican Street Corn Chicken & Quinoa Bowl is a hearty, flavor-packed dish that combines the freshness of a salad with the comfort of a grain bowl. Juicy chicken, fluffy quinoa, roasted corn, mushrooms, creamy avocado, and bright cilantro all come together on a bed of peppery arugula. Finished with lime for a zesty kick, this bowl is fresh, balanced, and perfect for meal prep.

Ingredients (Serves 4)

For the Bowl:

• 8 cups arugula lettuce
• 2 cups quinoa, uncooked (makes about 6 cups cooked)
• 2 lbs chicken breast (grilled or pan-seared, sliced)
• 4 cups roasted corn (fresh, frozen, or canned)
• 4 cups mushrooms, sliced and sautéed
• 4 medium tomatoes, chopped
• 2 avocados, diced
• 1 bunch fresh cilantro, chopped (for garnish)
• 2 limes, cut into wedges
• salt & pepper, to taste
• Optional: Trader Joe’s Everything but the Elote

Instructions

1. Cook the Quinoa
   • Rinse 2 cups of quinoa under cold water.
   • Cook according to package directions (usually 4 cups water to 2 cups of quinoa).
   • Let it rest with a cover for 10-15mins
   • Fluff with a fork and set aside.
     
2. Prepare the Chicken
   • Season chicken breasts with olive oil, salt, pepper, chili powder, and paprika.
   • Grill or pan-sear until cooked through (internal temp 165°F).
   • Let rest for 5 minutes, then slice.
     
3. Roast the Corn & Mushrooms
   • Heat a skillet with a drizzle of olive oil.
   • Add corn and mushrooms, cooking until corn is slightly charred and mushrooms are golden.
     
4. Assemble the Bowls
   • Start with a base of arugula and quinoa.
   • Add chicken, roasted corn & mushrooms, chopped tomatoes, and avocado.
   • Season lightly with salt and pepper.
   • Garnish with fresh cilantro and a squeeze of lime.

Meal Prep Tip

Keep the avocado separate until serving to prevent browning. Everything else holds up well in the fridge for up to 3 days.