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Street Corn Chicken Protein Bowls - Bright, Flavor-Packed, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lime
  • For the Street Corn: 3 cups corn kernels (fresh, canned, or frozen and thawed)
  • 1 tablespoon olive oil or butter
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Pinch of salt
  • For the Creamy Lime Sauce: 1/3 cup plain Greek yogurt (or light sour cream)
  • 2 tablespoons mayonnaise
  • 1 clove garlic, finely grated
  • Zest of 1 lime
  • 2 tablespoons fresh lime juice
  • 1–2 teaspoons hot sauce (optional)
  • Pinch of salt and pepper
  • For the Bowl Base and Toppings: 3 cups cooked rice (white, brown, or cilantro-lime rice) or mixed greens
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1 avocado, sliced or diced
  • 1/3 cup crumbled cotija or feta
  • Fresh cilantro, chopped
  • Lime wedges, for serving

Method
 

  1. Marinate the chicken. In a bowl, mix olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and lime juice. Add chicken and toss to coat. Let it rest for 15–30 minutes while you prep other parts.
  2. Cook the corn. Heat a large skillet over medium-high. Add oil or butter, then corn. Cook, stirring occasionally, until lightly charred, 6–8 minutes. Season with chili powder, smoked paprika, and a pinch of salt. Set aside.
  3. Cook the chicken. Grill over medium heat (or pan-sear) 5–7 minutes per side for breasts, 4–6 minutes per side for thighs, until internal temp reaches 165°F (74°C). Rest 5 minutes, then slice or dice.
  4. Make the sauce. Stir together Greek yogurt, mayo, garlic, lime zest and juice, hot sauce (if using), and a pinch of salt and pepper. Adjust to taste. It should be zesty and creamy but pourable; add a splash of water if needed.
  5. Prep the base and toppings. Warm the rice if using. Rinse and drain black beans. Slice tomatoes, onion, and avocado. Chop cilantro and crumble cotija.
  6. Assemble the bowls. Divide rice or greens into bowls. Top with chicken, street corn, black beans, tomatoes, red onion, and avocado. Drizzle with the creamy lime sauce. Finish with cotija, cilantro, and a squeeze of lime.
  7. Taste and tweak. Add extra salt, lime, or hot sauce as needed. You want a balanced bite: savory, creamy, tangy, and a little smoky.