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Ultimate High Protein Street Corn Chicken Bowls

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A vibrant and flavorful chicken bowl featuring juicy seasoned chicken, smoky charred corn, creamy cotija cheese, and fresh avocado, perfect for a quick, healthy, and protein-packed dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 2 cups fresh or frozen corn kernels
  • 1 tablespoon butter
  • 1/4 cup mayonnaise (use vegan mayo if preferred)
  • 1/4 cup cotija cheese, crumbled (or feta as a substitute)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder or smoked paprika
  • 1 tablespoon chopped fresh cilantro (optional)
  • Salt to taste
  • 2 cups cooked brown rice or quinoa
  • 1 avocado, sliced
  • Optional: sliced jalapeños or hot sauce for extra kick

Instructions

  1. In a small bowl, mix smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Rub this spice blend evenly over the chicken breasts or thighs. Let sit for 5-10 minutes.
  2. Prepare 2 cups of brown rice or quinoa according to package instructions. Set aside and keep warm.
  3. Heat a large skillet over medium-high heat. Add butter and corn kernels, stirring occasionally. Let the corn sit without stirring for 2-3 minutes to get a nice char, then stir and let char another 2-3 minutes. Remove from heat and transfer to a bowl.
  4. While the corn is warm, mix in mayonnaise, crumbled cotija cheese, lime juice, chili powder, chopped cilantro, and a pinch of salt. Taste and adjust seasoning.
  5. In the same skillet or grill pan, heat olive oil over medium-high heat. Add the seasoned chicken and cook for about 5-6 minutes per side or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips or bite-sized pieces.
  6. Divide cooked rice or quinoa between bowls. Top with sliced chicken, a generous scoop of street corn topping, and avocado slices. Add sliced jalapeños or hot sauce if desired.

Notes

Pat chicken dry before seasoning for better browning. Let corn char without stirring constantly for smoky flavor. Let chicken rest after cooking to retain juices. Use frozen corn thawed and patted dry if fresh corn is unavailable. For low-carb, substitute rice/quinoa with cauliflower rice or leafy greens. Store components separately for up to 3 days; reheat chicken and rice gently and add street corn topping cold.

Nutrition

Keywords: high protein, chicken bowl, street corn, healthy dinner, easy recipe, meal prep, Mexican street food, avocado, cotija cheese

Find it online: https://larameals.com/ultimate-high-protein-street-corn-chicken-bowls-easy-healthy-dinner-recipe/