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Street Corn Chicken Protein Bowls - Bright, Flavorful, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs for extra juiciness)
  • Spices for chicken: 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  • Marinade boosters: 1 tablespoon olive oil, zest and juice of 1 lime
  • Corn: 3 cups corn kernels (fresh off the cob or frozen, thawed)
  • Street corn mix-ins: 1/3 cup finely chopped red onion, 1 jalapeño (seeded and minced), 1/4 cup chopped cilantro
  • Cheese: 1/3 cup crumbled cotija (or feta as a backup)
  • Base: 3 cups cooked rice, quinoa, or cauliflower rice; or 6 cups chopped romaine for a lighter base
  • Yogurt-lime sauce: 3/4 cup plain Greek yogurt, 1 tablespoon mayonnaise (optional for richness), juice of 1/2–1 lime, 1 small garlic clove grated or 1/4 teaspoon garlic powder, 1/4 teaspoon chili powder, pinch of salt
  • Optional toppings: Diced avocado, hot sauce, extra cilantro, lime wedges, pickled red onions
  • Cooking oil: 1–2 tablespoons neutral oil for searing

Method
 

  1. Season the chicken: In a bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, olive oil, and lime zest/juice. Toss chicken to coat. Let sit 15–30 minutes (or up to 8 hours in the fridge).
  2. Cook the corn: Heat a large skillet over medium-high. Add a little oil. Spread corn in an even layer and let it char undisturbed for 2–3 minutes. Stir and repeat until you see browned spots. Season with a pinch of salt. Transfer to a bowl to cool slightly.
  3. Sear the chicken: In the same skillet, add a bit more oil. Cook chicken 5–6 minutes per side, until browned and cooked through (internal temp 165°F/74°C). Rest 5 minutes, then slice or dice.
  4. Make the yogurt-lime sauce: Stir Greek yogurt, mayonnaise (if using), lime juice, garlic, chili powder, and salt until smooth. Adjust lime and salt to taste.
  5. Mix the street corn: To the charred corn, add red onion, jalapeño, cilantro, and cotija. Squeeze in a little lime if you like. Toss gently.
  6. Prep the base: Warm cooked rice or quinoa; or layer chopped romaine in bowls if going salad-style. For extra flavor, squeeze a little lime and sprinkle a pinch of salt over your base.
  7. Assemble: Divide base among bowls. Top with chicken, a generous scoop of street corn mix, and spoonfuls of yogurt-lime sauce.
  8. Finish: Add avocado, hot sauce, extra cilantro, and lime wedges. Serve warm or at room temp.