Street Corn Chicken Protein Bowl
High-protein street corn chicken bowl
A vibrant, macro-friendly bowl featuring seasoned chicken breast, creamy street corn, and a zesty cilantro drizzle over jasmine rice.
Equipment
Ingredients
Chicken
chicken breast (raw)
680 g
olive oil
15 ml
chili powder
5 g
smoked paprika
5 g
garlic powder
5 g
cumin
5 g
salt
3 g
black pepper
2 g
Base
cooked jasmine rice (cooked)
400 g
Street Corn Mix
corn (fresh, canned, frozen)
300 g
non-fat Greek yogurt
125 g
light mayo
30 g
lime
1 piece
reduced-fat feta
40 g
chili powder
2.5 g
salt
2 g
Creamy Cilantro Drizzle
non-fat Greek yogurt
125 g
light mayo
15 g
lime
0.5 piece
garlic clove
1 piece
fresh cilantro
15 g
water
15 ml
salt
1 g
Optional Toppings
fresh chopped cilantro
10 g
lime wedges
2 piece
avocado slices
100 g
Instructions
Prepare and season chicken
Cut chicken breast into bite-sized pieces and season with olive oil and spices.
Cook the chicken
Heat a pan over medium-high heat and cook the seasoned chicken until golden and cooked through.
Prepare street corn mix
In a bowl, combine corn, Greek yogurt, light mayo, lime juice, crumbled feta, chili powder, and salt.
Make creamy cilantro drizzle
Blend Greek yogurt, light mayo, lime juice, garlic, cilantro, water, and salt until smooth.
Assemble the bowls
Divide rice between 4 bowls, top with cooked chicken, street corn mix, and drizzle with cilantro sauce. Add optional toppings if desired.
Original recipe
Storage
Store components separately for best texture. Chicken and rice can be frozen; sauce and corn mix keep best fresh in fridge.
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