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High-Protein Street Corn Chicken Bowl with fresh ingredients and vibrant colors.

High-Protein Street Corn Chicken Bowl

A delightful dish combining grilled chicken and creamy street corn salad, packed with protein and flavor, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces grilled chicken breasts Ensure they are evenly grilled.
  • 2 cups corn (fresh or canned) Frozen corn works too, just thaw it before using.
  • 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter version.
  • 1/4 cup sour cream Can use plant-based sour cream for a vegan option.
  • 1 tablespoon lime juice Fresh lime juice preferred.
  • 1/2 teaspoon chili powder Adjust to taste for desired spice.
  • 1/4 cup cotija cheese (optional) Can be replaced with feta cheese.
  • to taste Salt and pepper Season to your preference.
  • 4 cups cooked rice Any type of rice works.
  • to taste Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Grill the chicken breasts until fully cooked and juices run clear. Let rest and then slice.
  2. In a bowl, mix the corn, mayonnaise, sour cream, lime juice, chili powder, cotija cheese, salt, and pepper.
Assembly
  1. Serve the grilled chicken over a bed of rice and top with the creamy street corn salad.
  2. Garnish with fresh cilantro if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing due to potential texture changes in the dressing.
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