Description

Indulge in these vibrant High-Protein Street Corn Bowls, packed with tender seasoned chicken, sweet charred corn, creamy avocado, and tangy lime. Perfect for a wholesome lunch or dinner that fuels your day!

Ingredients

Scale

1 tbsp avocado oil
1 – 1½ lbs chicken breast, cubed
Salt and pepper to taste
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
¼ tsp cumin
1 10 oz bag corn, cooked
¼ cup Greek yogurt
¼ cup cotija cheese, crumbled
Lime juice and zest to taste
2 – 3 tbsp chopped cilantro
1 avocado, cubed
1 tsp chili lime seasoning

Instructions

Season chicken with garlic powder, chili powder, paprika, cumin, salt, and pepper. Heat avocado oil in a skillet over medium-high heat and cook chicken until browned and cooked through, about 6–8 minutes. Transfer to a bowl.
In a separate bowl, combine cooked corn, Greek yogurt, crumbled cotija cheese, lime juice and zest, chopped cilantro, and chili lime seasoning. Toss to create the street corn salsa.
To assemble each bowl, start with a base of cooked quinoa or rice (optional), then add the cooked chicken, a generous scoop of street corn salsa, and cubed avocado.
Drizzle with additional lime juice if desired and serve immediately.

Notes

Tip: For a vegetarian version, substitute the chicken with grilled tofu or chickpeas. You can also swap cotija cheese for feta if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat the chicken gently to maintain texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: B
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6
Sodium: 500
Fat: 15
Saturated Fat: 3
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 30
Fiber: 5
Protein: 30
Cholesterol: 80

Keywords: street corn, bowl, high protein, summer, quick dinner