High Protein Street Corn Chicken Bowl
Equipment
Ingredients
Chicken
chicken breast
680 g
salt
1 to taste
black pepper
1 to taste
garlic powder
1 tsp
chili powder
1 tsp
paprika
1 tsp
cumin
0.25 tsp
olive oil
15 ml
Street Corn Salsa
corn kernels
300 g
light mayonnaise
60 ml
cotija cheese
60 g
lime (juice, zest)
1 piece
jalapeño pepper (finely diced)
1 piece
cilantro (chopped)
15 g
avocado (cubed)
1 piece
Tajin seasoning
1 tsp
Base
cooked rice
240 g
Instructions
Prepare chicken marinade
Cube chicken breast into bite-sized pieces. In a bowl, toss chicken with salt, pepper, garlic powder, chili powder, paprika, cumin, and olive oil.
Cook chicken
Heat a pan over medium-high heat and spray with avocado oil spray. Add marinated chicken and cook until golden brown and cooked through, about 8-10 minutes.
Prepare street corn salsa
In a bowl, combine corn, light mayonnaise, crumbled cotija cheese, lime juice and zest, finely diced jalapeño, chopped cilantro, cubed avocado, and Tajin if using. Mix well.
Assemble bowls
Divide cooked rice (1 cup per serving) into 3 bowls. Top each with cooked chicken and street corn salsa. Serve immediately.
Original recipe
Storage
Best eaten fresh. Store components separately for best texture. Do not freeze avocado salsa.
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