High Protein Mexican Streetcorn Chicken Bowls
High Protein Mexican Streetcorn Chicken Bowls
Ingredients
For the Seasoned Chicken
- 800 g chicken breast, diced into 1 inch cubes
- 2 teaspoons smoked paprika
- 1/2 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 teaspoons salt
- 2 teaspoons avocado oil
For the Streetcorn Salad
- 350 g sweetcorn, drained if canned
- 1/2 red onion, diced
- 1 jalapeño, diced
- 100 g 0% Greek yogurt
- 3 tablespoons light mayo
- 80 g low fat feta or cojita cheese
- 3 tablespoons fresh cilantro/coriander, chopped
- 1/2 teaspoon garlic powder
- 1/2 lime juice, from 1/2 a lime
- 1 teaspoon tajin
- 1 pinch salt
- 1/2 teaspoon cayenne
For the Cilantro Lime Rice
- 1 cup basmati rice, dry
- 1/2 lime juice, from 1/2 a lime
- 1 pinch salt
- 2 tablespoons cilantro/coriander, chopped
For the Creamy Cilantro Sauce
- 120 g Greek yogurt
- 2 tablespoons light mayo
- 1 teaspoon lime juice
- 1 tablespoon cilantro/coriander, finely chopped
- to taste salt
Instructions
- 1
Dice 800g of chicken breast into 1-inch cubes. Place the diced chicken into a mixing bowl.
⏱️ 5 min
- 2
Add 2 teaspoons smoked paprika, 1/2 teaspoon cayenne, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon oregano, and 2 teaspoons salt to the chicken. Pour 2 teaspoons of avocado oil over the chicken and seasonings.
⏱️ 3 min
- 3
Mix all the ingredients thoroughly until the chicken pieces are evenly coated with the seasonings.
⏱️ 2 min
- 4
Transfer the seasoned chicken to an air fryer basket, spreading it out in a single layer. Cook the chicken in the air fryer at 190°C (375°F) for 15-20 minutes, or until it is fully cooked through and golden brown.
⏱️ 20 min•🌡️ 190
- 5
While the chicken cooks, prepare the Streetcorn Salad. Drain 350g of sweetcorn if using canned. Dice 1/2 a red onion and 1 jalapeño.
⏱️ 5 min
- 6
In a large mixing bowl, combine the sweetcorn, diced red onion, and diced jalapeño. Add 100g of 0% Greek yogurt, 3 tablespoons of light mayo, and 80g of low-fat feta or cojita cheese.
⏱️ 3 min
- 7
Add 3 tablespoons of fresh chopped cilantro/coriander, 1/2 teaspoon of garlic powder, the juice of 1/2 a lime, 1 teaspoon of tajin, a pinch of salt, and 1/2 teaspoon of cayenne to the bowl. Mix all ingredients thoroughly until well combined.
⏱️ 3 min
- 8
Cook 1 cup of dry basmati rice according to the package instructions.
⏱️ 15 min
- 9
Once the rice is cooked, add the juice of half a lime, a pinch of salt, and 2 tablespoons of chopped cilantro/coriander to the rice. Stir well to incorporate all ingredients evenly.
⏱️ 2 min
- 10
In a small bowl, combine 120g of Greek yogurt, 2 tablespoons of light mayo, 1 teaspoon of lime juice, and 1 tablespoon of finely chopped cilantro/coriander. Add salt to taste and mix thoroughly until the sauce is smooth.
⏱️ 2 min
- 11
To assemble a bowl, place a portion of the prepared Cilantro Lime Rice at the bottom. Add a serving of the cooked Seasoned Chicken next to the rice. Top the chicken and rice with a generous amount of the Streetcorn Salad. Drizzle the Creamy Cilantro Sauce over the top.
⏱️ 5 min
- 12
For meal prep, store the rice, chicken, and streetcorn salad in separate airtight containers in the fridge for up to 5 days. To reheat, combine the chicken and rice in a bowl and microwave for 3-4 minutes, then top with the fresh Streetcorn salad. Alternatively, reheat chicken and rice in a pan.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Mexican Streetcorn Chicken Bowls
For the Seasoned Chicken
- 800 g chicken breast, diced into 1 inch cubes
- 2 teaspoons smoked paprika
- 1/2 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 teaspoons salt
- 2 teaspoons avocado oil
For the Streetcorn Salad
- 350 g sweetcorn, drained if canned
- 1/2 red onion, diced
- 1 jalapeño, diced
- 100 g 0% Greek yogurt
- 3 tablespoons light mayo
- 80 g low fat feta or cojita cheese
- 3 tablespoons fresh cilantro/coriander, chopped
- 1/2 teaspoon garlic powder
- 1/2 lime juice, from 1/2 a lime
- 1 teaspoon tajin
- 1 pinch salt
- 1/2 teaspoon cayenne
For the Cilantro Lime Rice
- 1 cup basmati rice, dry
- 1/2 lime juice, from 1/2 a lime
- 1 pinch salt
- 2 tablespoons cilantro/coriander, chopped
For the Creamy Cilantro Sauce
- 120 g Greek yogurt
- 2 tablespoons light mayo
- 1 teaspoon lime juice
- 1 tablespoon cilantro/coriander, finely chopped
- to taste salt
Instructions
- 1
Dice 800g of chicken breast into 1-inch cubes. Place the diced chicken into a mixing bowl.
⏱️ 5 min - 2
Add 2 teaspoons smoked paprika, 1/2 teaspoon cayenne, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon oregano, and 2 teaspoons salt to the chicken. Pour 2 teaspoons of avocado oil over the chicken and seasonings.
⏱️ 3 min - 3
Mix all the ingredients thoroughly until the chicken pieces are evenly coated with the seasonings.
⏱️ 2 min - 4
Transfer the seasoned chicken to an air fryer basket, spreading it out in a single layer. Cook the chicken in the air fryer at 190°C (375°F) for 15-20 minutes, or until it is fully cooked through and golden brown.
⏱️ 20 min•🌡️ 190 - 5
While the chicken cooks, prepare the Streetcorn Salad. Drain 350g of sweetcorn if using canned. Dice 1/2 a red onion and 1 jalapeño.
⏱️ 5 min - 6
In a large mixing bowl, combine the sweetcorn, diced red onion, and diced jalapeño. Add 100g of 0% Greek yogurt, 3 tablespoons of light mayo, and 80g of low-fat feta or cojita cheese.
⏱️ 3 min - 7
Add 3 tablespoons of fresh chopped cilantro/coriander, 1/2 teaspoon of garlic powder, the juice of 1/2 a lime, 1 teaspoon of tajin, a pinch of salt, and 1/2 teaspoon of cayenne to the bowl. Mix all ingredients thoroughly until well combined.
⏱️ 3 min - 8
Cook 1 cup of dry basmati rice according to the package instructions.
⏱️ 15 min - 9
Once the rice is cooked, add the juice of half a lime, a pinch of salt, and 2 tablespoons of chopped cilantro/coriander to the rice. Stir well to incorporate all ingredients evenly.
⏱️ 2 min - 10
In a small bowl, combine 120g of Greek yogurt, 2 tablespoons of light mayo, 1 teaspoon of lime juice, and 1 tablespoon of finely chopped cilantro/coriander. Add salt to taste and mix thoroughly until the sauce is smooth.
⏱️ 2 min - 11
To assemble a bowl, place a portion of the prepared Cilantro Lime Rice at the bottom. Add a serving of the cooked Seasoned Chicken next to the rice. Top the chicken and rice with a generous amount of the Streetcorn Salad. Drizzle the Creamy Cilantro Sauce over the top.
⏱️ 5 min - 12
For meal prep, store the rice, chicken, and streetcorn salad in separate airtight containers in the fridge for up to 5 days. To reheat, combine the chicken and rice in a bowl and microwave for 3-4 minutes, then top with the fresh Streetcorn salad. Alternatively, reheat chicken and rice in a pan.