High-Protein Street Corn Chicken Bowls
Why make this recipe
High-Protein Street Corn Chicken Bowls are a delicious and healthy meal option. This recipe is packed with protein from chicken and black beans, plus tons of flavor from spices and fresh ingredients. It’s perfect for a quick weeknight dinner. With simple steps and straightforward ingredients, everyone can enjoy this vibrant dish.
How to make High-Protein Street Corn Chicken Bowls
Ingredients:
- 1 1/2 lbs boneless skinless chicken breast
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 cups frozen or fresh corn kernels
- 1/4 cup cotija cheese, crumbled
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 tbsp fresh lime juice
- 1/2 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 2 cups cooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
Directions:
- Pat the chicken breasts dry with paper towels. In a small bowl, mix together smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Use this spice blend to rub on both sides of the chicken.
- In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F. Do not move the chicken while it cooks to help it form a nice crust.
- Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. This helps to keep the juices in the chicken. After resting, slice or dice the chicken into bite-sized pieces.
- In the same skillet, over high heat, add the corn kernels in a single layer. Cook them without stirring for 3-4 minutes until they are charred and golden. Stir once and cook for another 2 minutes. Remove the corn from the skillet and let it cool in a bowl.
- To the charred corn, mix in cotija cheese, diced red onion, minced jalapeño, and lime juice. Season with salt and pepper to taste. Toss everything together well and set aside.
- In a small bowl, whisk together Greek yogurt, mayonnaise, chopped cilantro, and lime juice until the mixture is smooth. Season with salt and pepper. This creamy sauce adds a wonderful flavor to the bowls.
- Warm the cooked brown rice and black beans in the microwave or in a saucepan. Season both with salt and pepper.
- To serve, divide the brown rice and black beans into 4 bowls. Top each bowl with sliced chicken and a scoop of the charred street corn salsa. Drizzle with the creamy cilantro-lime sauce and enjoy!
How to serve High-Protein Street Corn Chicken Bowls
Serve these bowls warm. They make a great lunch or dinner option. Pair with lime wedges for extra zest, and sprinkle some more cilantro on top if desired. You can also add extra toppings like avocado or diced tomatoes for more flavor.
How to store High-Protein Street Corn Chicken Bowls
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days. When reheating, you can add a splash of water to keep the rice and beans moist.
Tips to make High-Protein Street Corn Chicken Bowls
- For extra flavor, marinate the chicken in the spice mix for at least 30 minutes before cooking.
- Use fresh corn when it’s in season for the best sweetness.
- If you don’t have cotija cheese, you can substitute it with feta cheese.
Variation
You can easily adapt this recipe. Add roasted peppers or diced avocado for a different taste. Use quinoa instead of brown rice for a gluten-free option. You can also substitute the chicken with grilled shrimp for a seafood twist.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the chicken, beans, and corn salsa ahead of time. Just store them separately in the fridge until you are ready to assemble and serve.
2. Is this recipe suitable for meal prep?
Absolutely! These bowls are great for meal prep. Divide them into containers for easy lunches throughout the week.
3. What can I use instead of Greek yogurt?
If you want a dairy-free option, try using a plant-based yogurt or avocado for creaminess.
High-Protein Street Corn Chicken Bowls
Ingredients
Method
- Pat the chicken breasts dry with paper towels. In a small bowl, mix together smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Use this spice blend to rub on both sides of the chicken.
- In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F.
- Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes, then slice or dice it into bite-sized pieces.
- In the same skillet, over high heat, add the corn kernels in a single layer. Cook without stirring for 3-4 minutes until charred, then stir and cook for another 2 minutes. Remove and let cool in a bowl.
- To the charred corn, mix in cotija cheese, diced red onion, minced jalapeño, and lime juice. Season with salt and pepper to taste.
- In a small bowl, whisk together Greek yogurt, mayonnaise, chopped cilantro, and lime juice until smooth. Season with salt and pepper.
- Warm the cooked brown rice and black beans in the microwave or saucepan, seasoning with salt and pepper.
- To serve, divide the brown rice and black beans into 4 bowls. Top each with sliced chicken and a scoop of charred street corn salsa. Drizzle with the creamy cilantro-lime sauce.
