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Street Corn Chicken Protein Bowls - A Bright, Hearty Meal Prep Favorite

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Chicken marinade: 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Street corn mix: 3 cups corn kernels (fresh, thawed frozen, or canned and drained)
  • 1 tablespoon neutral oil (for charring)
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 clove garlic, finely grated
  • 1 tablespoon lime juice + lime zest to taste
  • 1/2 teaspoon chili powder (or Tajín), more to taste
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons crumbled cotija or feta
  • Salt and pepper, to taste
  • Base and add-ins: 3 cups cooked rice, quinoa, or cauliflower rice
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup diced cherry tomatoes
  • 1/2 small red onion, finely diced
  • 1/4 cup chopped cilantro
  • 1 avocado, sliced or diced
  • Lime wedges, for serving
  • Optional: hot sauce, jalapeño slices, extra cotija, or a drizzle of crema

Method
 

  1. Marinate the chicken: In a bowl, whisk lime juice, olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Add chicken, toss to coat, and let sit 15–30 minutes while you prep the rest.
  2. Cook your base: Make rice or quinoa according to package directions. Fluff and set aside. For a low-carb option, warm cauliflower rice with a pinch of salt and lime zest.
  3. Char the corn: Heat a large skillet over medium-high with neutral oil. Add corn in an even layer. Let it sit undisturbed for 2–3 minutes to get some color, then stir. Cook until lightly charred in spots, 5–7 minutes total. Transfer to a bowl to cool slightly.
  4. Make the street corn mix: In a separate bowl, stir together Greek yogurt, mayonnaise, grated garlic, lime juice and zest, chili powder, and smoked paprika. Fold in the charred corn and cotija. Season with salt and pepper. Adjust lime and chili to taste.
  5. Cook the chicken: Heat a clean skillet over medium-high. Add marinated chicken in a single layer. Cook 3–5 minutes per side, until deeply browned and cooked through. Internal temp should reach 165°F (74°C). Rest 2 minutes.
  6. Warm the beans: In a small pot, heat black beans with a splash of water and a pinch of salt, just until warm.
  7. Assemble the bowls: Add a scoop of rice or quinoa to each bowl. Top with chicken, a generous spoonful of street corn mix, black beans, tomatoes, red onion, and avocado. Finish with cilantro, a squeeze of lime, and any extras like hot sauce, jalapeños, or more cotija.
  8. Taste and tweak: Add a pinch of salt or an extra lime squeeze if the flavors need a lift. The bowl should be bright, creamy, and a little smoky.