Street Corn Chicken Power Bowls
These Street Corn Chicken Power Bowls are packed with juicy seasoned chicken, a smoky corn salad, and a creamy street corn dressing that ties it all together. High in protein and perfect for meal prep, this bowl is guaranteed to become a weekly favorite!
Servings 4 Servings
Calories 579kcal
Equipment
Ingredients
For the Chicken:
- 1 ½ Pounds Boneless Skinless Chicken Breast
- ½ Cup Greek Yogurt
- 2 Teaspoons Chili Powder
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Salt
- ½ Teaspoon ground black pepper
- 1 Tablespoon olive oil
For the Corn Salad:
- 3 Cups Frozen Corn I used fire roasted frozen corn from @wholefoods
- 1 Red Bell Pepper finely diced
- ½ Red Onion finely diced
- 1 Jalapeno seeds removed, finely diced
- ⅓ Cup Cilantro finely chopped
- ¼ Cup Cotija Cheese + more for topping
For the Smoky Street Corn Dressing:
- 1 Cup Fat Free Greek Yogurt
- ½ Cup Cottage Cheese @good_culture
- 1 Lime juiced
- 2 Cloves Garlic
- 1 Teaspoon Onion Powder
- ½ Teaspoon Chili Powder
- ½ Teaspoon Smoked Paprika
- ½ Teaspoon Black Pepper
- ½ Teaspoon Salt
- Water to thin if needed
For Serving:
- 2 Cups Cooked Jasmine Rice
Instructions
- To make this recipe, start by making the corn salad. Chop the red bell pepper, red onion, jalapeño, and cilantro, then add them to a large bowl along with the frozen corn and cotija cheese.
- Next, make the dressing. Add the Greek yogurt, cottage cheese, lime juice, garlic, onion powder, chili powder, smoked paprika, black pepper, and salt to a small blender. Blend until smooth and creamy, adding a splash of water if needed to thin it out.
- Pour about three-quarters of the dressing over the corn salad and toss well to combine. Set the corn salad aside and reserve the remaining dressing for serving.
- Now it's time to cook the chicken. Cut the chicken breast into bite-sized cubes and add it to a large bowl along with the Greek yogurt, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix until the chicken is evenly coated.
- Heat a large nonstick skillet over medium heat and add the olive oil. Once the pan is hot, add the chicken in a single layer. Let it cook undisturbed for 4-5 minutes, then flip and cook for another 3-4 minutes, or until cooked through.
- To assemble your bowls, start with a layer of jasmine rice on the bottom. Top with the cooked chicken and corn salad, then sprinkle with extra cotija cheese. Finish with a drizzle of the remaining dressing, and enjoy!
Video
Nutrition
Calories: 579kcal | Carbohydrates: 63g | Protein: 56g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 125mg | Sodium: 1609mg | Potassium: 1345mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1945IU | Vitamin C: 60mg | Calcium: 200mg | Iron: 3mg
