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High-Protein Mexican Street Corn Chicken Bowls

A vibrant, high-protein bowl featuring spice-rubbed chicken and charred corn tossed in a creamy, tangy yogurt sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Seasoning
  • 2 boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
Street Corn and Base
  • 2 cups corn kernels frozen or fresh
  • 1/4 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1/2 tsp chili powder for sauce
  • 1/4 cup crumbled cotija cheese or feta
  • 2 tbsp fresh cilantro chopped
  • 1 cup cooked brown rice or quinoa
  • 1 can black beans 15 oz, drained and rinsed
  • 1 avocado sliced

Equipment

  • Large skillet
  • Small mixing bowl

Method
 

Instructions
  1. Combine smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper in a small bowl, then rub over chicken pieces.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear chicken for 3-4 minutes per side until cooked through.
  3. Remove chicken from skillet and set aside.
  4. Add remaining oil to the skillet and sauté corn kernels for 5-6 minutes until charred and tender.
  5. Whisk Greek yogurt, mayonnaise, lime juice, and remaining chili powder in a bowl to create the crema.
  6. Stir the crema, half the cheese, and half the cilantro into the corn.
  7. Divide rice or quinoa into four bowls and top with black beans.
  8. Add the cooked chicken, spoonfuls of street corn, avocado slices, remaining cheese, and cilantro to each bowl.

Notes

Store components separately in airtight containers for up to 4 days. Use a cast-iron skillet for the best char on the corn.