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High Protein Street Corn Chicken Bowl

High Protein Street Corn Chicken Bowl
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A hearty and flavor-packed chicken bowl with seasoned chicken breast, fluffy rice, charred corn, a creamy street corn topping, and fresh lime. It is high in protein, easy to prep ahead, and perfect for lunch or dinner.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breast, cut into bite sized pieces
  • 4 cups cooked white rice
  • 3 cups corn kernels, fresh, frozen, or canned and drained
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 3/4 cup plain Greek yogurt
  • 1/4 cup light mayonnaise
  • 2 tablespoons lime juice, freshly squeezed
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup cilantro, chopped
  • 2 cups romaine lettuce, shredded
  • 1/4 cup red onion, finely diced
  • 1 small jalapeño, finely diced
  • 4 lime wedges

Instructions

  1. Heat a large skillet or grill pan over medium high heat. If the rice is not already cooked, prepare it according to package directions and keep it warm.
  2. In a bowl, toss the chicken with olive oil, chili powder, garlic powder, cumin, smoked paprika, 1 teaspoon of kosher salt, and black pepper.
  3. Add the chicken to the hot skillet in a single layer and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through. Remove from the skillet and let it rest.
  4. In the same skillet, cook the corn for 3 to 4 minutes until lightly charred in spots.
  5. In a mixing bowl, stir together the Greek yogurt, light mayonnaise, lime juice, half of the cotija cheese, half of the cilantro, and the charred corn. Mix until creamy and well combined. Add the remaining 1/2 teaspoon salt if needed.
  6. Divide the warm rice among 4 bowls. Top each bowl with shredded romaine, cooked chicken, and a generous scoop of the street corn mixture.
  7. Finish with red onion, jalapeño, the remaining cotija cheese, and the remaining cilantro. Serve with lime wedges on the side.

Notes

  • Cook the chicken in batches if needed so it browns instead of steaming.
  • Fresh lime juice gives the best flavor and keeps the creamy topping bright.
  • Store the rice, chicken, corn mixture, and fresh toppings separately for meal prep.
  • Feta can be used instead of cotija if needed.

Find it online: https://dishmio.com/high-protein-street-corn-chicken-bowl/