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Ultimate High Protein Street Corn Chicken Bowls

These bowls combine tender chicken, vibrant vegetables, and sweet corn for a nutritious, satisfying meal that's 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, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast
  • 2 cups corn (fresh, frozen, or canned)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 1 cup diced bell peppers
  • 1/2 cup red onion, diced
  • 1 each avocado, sliced
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup cilantro, chopped
  • as needed Lime wedges for serving

Method
 

Cooking Chicken
  1. In a skillet, heat olive oil over medium heat.
  2. Season chicken with chili powder, cumin, salt, and pepper.
  3. Cook chicken for 6-7 minutes per side or until fully cooked.
  4. Remove from heat and let rest before slicing.
Cooking Vegetables
  1. In the same skillet, add corn and cook until heated through.
  2. Stir in bell peppers and onion; cook for 2-3 more minutes until softened.
Assembling Bowls
  1. In bowls, layer the corn mixture, sliced chicken, avocado, and a dollop of Greek yogurt or sour cream.
  2. Garnish with cilantro and serve with lime wedges.

Notes

Store leftovers in separate airtight containers. Chicken and corn mix will last up to 3 days in the fridge. Freeze if needed, but add fresh toppings before serving.
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