High-Protein Street Corn Chicken Rice Bowl Recipe (Print Version)
High-Protein Street Corn Chicken Rice Bowl - Savor juicy chicken, creamy street corn, and fluffy rice in one satisfying meal. Quick, flavorful, and packed with protein.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mexican
# Ingredients:
→ The Protein Powerhouse
01 -
1 1/2 lbs boneless, skinless chicken breasts
02 -
1 tbsp chili powder
03 -
1 tsp ground cumin
04 -
1 tsp smoked paprika
05 -
1/2 tsp garlic powder
06 -
Salt and black pepper to taste
→ Creamy Elote Crunch
07 -
3 cups frozen corn kernels
08 -
1/2 cup plain Greek yogurt (0% or 2% fat)
09 -
1/2 cup crumbled Cotija cheese
10 -
2 tbsp fresh lime juice
11 -
1/2 tsp chili powder
12 -
1/4 cup chopped fresh cilantro
→ Hearty Grain Foundation
13 -
1 cup uncooked brown rice
14 -
1 (15-oz) can black beans, rinsed and drained
→ Fresh Zest & Garnish
15 -
1/4 cup chopped fresh cilantro, for garnish
16 -
1 lime, cut into wedges, for serving
# Instructions:
01 -
Begin your High-Protein Street Corn Chicken Rice Bowl by cooking 1 cup uncooked brown rice according to package directions. This will be the hearty foundation for your delicious meal.
02 -
Pat dry 1 1/2 lbs boneless, skinless chicken breasts. In a bowl, toss chicken with 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, salt, and black pepper to taste.
03 -
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side, or until cooked through (internal temperature 165°F). Remove, let rest, then dice or shred for your High-Protein Street Corn Chicken Rice Bowl.
04 -
In a medium bowl, combine 1/2 cup plain Greek yogurt, 1/2 cup crumbled Cotija cheese, 2 tbsp fresh lime juice, 1/2 tsp chili powder, and 1/4 cup chopped fresh cilantro. Mix well to create the creamy elote dressing.
05 -
In the same skillet (or a clean one), add 3 cups frozen corn kernels and cook over medium-high heat for 5-7 minutes, until slightly charred. Stir in 1 (15-oz) can black beans, rinsed and drained, and heat through.
06 -
Remove the corn and black bean mixture from heat. Add it to the bowl with the creamy elote dressing from Step 4. Stir gently to coat everything evenly. This forms the signature street corn component of your High-Protein Street Corn Chicken Rice Bowl.
07 -
Divide the cooked brown rice among 4 bowls. Top with the diced chicken, the creamy street corn and black bean mixture. Garnish each High-Protein Street Corn Chicken Rice Bowl with 1/4 cup chopped fresh cilantro and a lime wedge for serving.
# Notes:
01 -
For a substitution, crumbled feta cheese or a firm goat cheese can replace Cotija for a similar salty tang.
02 -
To meal prep, cook the chicken and rice ahead of time. Store components separately and assemble bowls fresh for quick lunches.
03 -
Adjust the spice level by adding a pinch of cayenne pepper to the chicken seasoning or a dash of hot sauce to the finished bowl.
04 -
Serve with a side of avocado slices or a dollop of extra Greek yogurt for added creaminess and healthy fats.
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan
03 -
Mixing bowls
04 -
Cutting board
05 -
Knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 680 kcal
Total Fat: 14 g
Total Carbohydrate: 70 g
Protein: 68 g