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chicken street corn bowl healthy 926016391 q1

Healthy Street Corn Chicken Rice Bowl

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Enjoy this healthy street corn chicken rice bowl easy recipe! A high-protein, one-pan meal that’s low calorie and delicious.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Main Course
Cuisine: American, Mexican
Calories: 535
Ingredients Method Nutrition Notes

Ingredients
  

Chicken:
  • 1 ½ pounds chicken breast boneless and skinless cut into cubes
  • 1 teaspoon garlic powder for flavor
  • 1 teaspoon smoked paprika adds a smoky depth
  • ½ teaspoon cumin earthy spice
  • ½ teaspoon salt for seasoning
  • ¼ teaspoon pepper freshly ground for taste
  • pinch of chipotle powder optional adds heat
  • 1 Tablespoon avocado oil for cooking
  • ½ teaspoon honey adds sweetness
  • ½ Tablespoon lime juice freshly squeezed adds brightness
Street Corn:
  • 1 ½ cups frozen corn preferably grilled or roasted for extra flavor
  • pinch of salt for seasoning
  • ¼ teaspoon ancho chili powder smoky chili flavor
  • ½ cup plain Greek yogurt or mayonnaise for a creamy base
  • 3 Tablespoons freshly squeezed lime juice adds tang
  • zest of ¾ lime for fresh lime flavor
  • ¼ cup red onion finely diced
  • ¼ cup green bell pepper or jalapeño finely chopped optional
  • ⅓ cup cotija cheese crumbled for a salty crumbly topping
  • ⅓ cup cilantro fresh chopped for garnish
Bowls:
  • 2 cups cooked rice fluffy for a base
  • 1 medium avocado sliced adds creaminess

Method
 

  1. Cube the chicken breast and combine it with the garlic, smoked paprika, cumin, salt, pepper, and chipotle.
  2. Heat avocado oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes until it begins to brown.
  3. Zest the lime for the street corn and set it aside while the chicken continues to cook.
  4. Stir the honey and lime juice into the chicken and cook for another 5-6 minutes until the juices thicken and the chicken is done.
  5. Transfer the chicken from the pan to a warm plate and reserve the remaining pan juices in a small container.
  6. Sauté the corn in the dry skillet over medium-high heat with salt and chili powder for about 1 minute until warm and lightly browned.
  7. Whisk the yogurt, lime juice, and lime zest together in a medium bowl.
  8. Add the red onion, green bell pepper or jalapeño, cotija cheese, cilantro, and sautéed corn to the bowl and mix until combined.
  9. Assemble the bowls by layering cooked rice, avocado slices, the street corn mixture, and chicken, then finish with a drizzle of the reserved pan juices.

Nutrition

Calories: 535kcalCarbohydrates: 47gProtein: 46gFat: 19gSaturated Fat: 4gCholesterol: 121mgSodium: 652mgFiber: 6gSugar: 3g

Notes

This meal brings the bright, smoky flavors of Mexican street corn into a healthy, protein-packed chicken bowl. Perfect for a quick, satisfying dinner.