Street Corn Chicken Bowls: 40g Protein, 30-Minute Meal (Print Version)
Enjoy vibrant Street Corn Chicken Bowls! This high-protein, 30-minute meal is packed with zesty flavors, perfect for a quick and satisfying weeknight dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ Spiced Chicken Sizzle
01 -
3/4 lb boneless, skinless chicken breast, cut into 1-inch pieces
02 -
1 tbsp olive oil
03 -
1 tsp chili powder
04 -
1 tsp ground cumin
05 -
1/2 tsp garlic powder
06 -
1/2 tsp onion powder
07 -
Salt and black pepper to taste
→ Creamy Elote Medley
08 -
3 cups frozen corn
09 -
1/2 cup plain Greek yogurt (0% or 2%)
10 -
1/2 cup crumbled cotija cheese
11 -
1/4 cup fresh cilantro, chopped
12 -
Juice of 1 whole lime
13 -
1/2 tsp smoked paprika
→ Fresh Bowl Foundations
14 -
3 cups cooked brown rice
15 -
1 large avocado, diced
16 -
1/4 cup finely diced red onion
17 -
1 small jalapeño, thinly sliced, for garnish (optional)
# Instructions:
01 -
In a medium bowl, toss 3/4 lb boneless, skinless chicken breast pieces with 1 tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, and salt and black pepper to taste. This prepares the protein for your delicious Street Corn Chicken Bowls | 40g Protein, 30 Min Meal.
02 -
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
03 -
In the same skillet, add 3 cups frozen corn. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until lightly charred. This adds depth to the creamy elote medley for your Street Corn Chicken Bowls.
04 -
Remove the corn from heat. Stir in 1/2 cup plain Greek yogurt, 1/2 cup crumbled cotija cheese, 1/4 cup fresh cilantro, juice of 1 whole lime, and 1/2 tsp smoked paprika. Mix well to combine.
05 -
While the corn cools slightly, dice 1 large avocado and finely dice 1/4 cup red onion. If using, thinly slice 1 small jalapeño for garnish. These fresh elements are key to the vibrant flavor of your Street Corn Chicken Bowls | 40g Protein, 30 Min Meal.
06 -
Divide 3 cups cooked brown rice among four bowls. Top each with the spiced chicken, creamy elote medley, diced avocado, and red onion. Garnish with sliced jalapeño, if desired, and serve immediately.
# Notes:
01 -
For extra char on your corn, consider grilling it briefly before adding it to the skillet, or use a cast-iron skillet for better browning.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
03 -
No cotija cheese? Feta cheese or a sprinkle of Parmesan can be a good substitute for a salty, tangy kick.
04 -
Add a dollop of your favorite salsa or a drizzle of hot sauce for an extra layer of flavor and heat.
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan
03 -
Cutting board
04 -
Knife
05 -
Measuring cups
06 -
Measuring spoons
07 -
Mixing bowls
# Nutrition Facts (Per Serving):
Calories: 582 kcal
Total Fat: 19 g
Total Carbohydrate: 63 g
Protein: 40 g