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38g Protein High-Protein Chicken & Charred Corn Bowl

A high-protein chicken bowl with smoky charred corn, quinoa, and fresh vegetables, delivering 38g protein per serving.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American, Southwest
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Protein & Grains
  • 1 lb boneless, skinless chicken breast
  • 1 cup cooked quinoa
Vegetables & Toppings
  • 1 cup charred corn fresh or frozen
  • 1 red bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • 2 tbsp chopped fresh cilantro
  • 1 lime cut into wedges
Beans & Extras
  • 1 cup black beans drained and rinsed
  • 2 tbsp olive oil for cooking
Seasonings & Marinade
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Mixing bowls
  • Skillet
  • Grill pan
  • Knife & cutting board

Method
 

  1. Rinse chicken breasts and pat dry. Rub with smoked paprika, garlic powder, chili powder, cumin, salt, and black pepper.
  2. Heat 1 tbsp olive oil in skillet over medium-high heat. Cook chicken 6–7 min per side until internal temp reaches 165°F (75°C). Rest 5 min before slicing.
  3. Heat remaining 1 tbsp olive oil in pan. Add corn kernels and cook 5–6 min until slightly blackened.
  4. Dice red bell pepper, halve cherry tomatoes, and slice avocado.
  5. Assemble bowls: quinoa base, layer black beans, charred corn, bell peppers, tomatoes, sliced chicken. Top with avocado, cilantro, and lime juice.
  6. Serve immediately or store in airtight containers for up to 3 days, keeping avocado separate.

Notes

For added flavor, marinate chicken 30 min prior to cooking. Optional: add roasted pumpkin seeds for crunch.