Street Corn Chicken Bowl (High Protein)
Street Corn Chicken Bowl (High Protein)
Ingredients
For the Chicken
- 4 chicken thighs, about 100 g each
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons oregano, or Italian seasoning
- 1 teaspoon salt
- 1 teaspoon red chili flakes
- 1/2 lime, juice of
For the Creamy Sauce
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 teaspoon Tajín, to 2 teaspoons, to taste
- 1 lime, juice of 1 small
- as needed salt, to taste
- as needed pepper, to taste
For the Street Corn
- 1 tablespoon extra-virgin olive oil
- 1/2 red onion, finely chopped
- 1 jalapeño, deseeded and finely chopped
- 1 cup corn
- as needed chopped parsley
For Assembly
- as needed cooked rice, for base
- as needed avocado, sliced
- as needed fresh chopped parsley, for garnish
Instructions
- 1
Place the 4 chicken thighs into a clear glass bowl. Add 1 tablespoon extra-virgin olive oil, 2 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons oregano or Italian seasoning, 1 teaspoon salt, 1 teaspoon red chili flakes, and the juice of 1/2 lime to the bowl with the chicken.
⏱️ 5 min
- 2
Mix well until the chicken is fully coated with the seasonings. Marinate the chicken in the fridge for 30–60 minutes.
⏱️ 5 min
- 3
While the chicken is marinating, prepare the creamy sauce. In a clear glass bowl, combine 1/2 cup sour cream and 1/3 cup mayonnaise. Add 1 to 2 teaspoons Tajín (to taste), the juice of 1 small lime, salt to taste, and pepper to taste. Mix until smooth and creamy using a spoon. Set aside.
⏱️ 10 min
- 4
Prepare the street corn mixture. Finely chop 1/2 red onion. Deseed and finely chop 1 jalapeño. Heat a pan over medium-high heat. Add 1 tablespoon extra-virgin olive oil to the pan.
⏱️ 5 min
- 5
Add the finely chopped 1/2 red onion, deseeded and finely chopped 1 jalapeño, and 1 cup corn to the pan. Cook, stirring occasionally, until the corn is lightly charred, about 5-7 minutes.
⏱️ 7 min
- 6
Remove the street corn mixture from heat and let cool slightly. Transfer the street corn mixture to a clear glass bowl. Stir in 1/2 of the creamy sauce until well combined. Add chopped parsley and stir.
⏱️ 5 min
- 7
Once the chicken has marinated, place the marinated chicken thighs into an air fryer basket. Air-fry at 390°F (200°C) for 12 minutes.
⏱️ 12 min•🌡️ 390
- 8
Flip the chicken thighs. Cook for another 5 minutes or until fully cooked and crispy. Remove from heat and place the cooked chicken on a wooden cutting board. Slice the chicken into strips.
⏱️ 8 min•🌡️ 390
- 9
To assemble the bowls, add cooked rice to a bowl as your base. Top with the sliced chicken, then add the street corn mixture on top of the chicken. Add sliced avocado.
⏱️ 5 min
- 10
Drizzle some of the remaining creamy sauce on top. Garnish with fresh chopped parsley and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Street Corn Chicken Bowl (High Protein)
For the Chicken
- 4 chicken thighs, about 100 g each
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons oregano, or Italian seasoning
- 1 teaspoon salt
- 1 teaspoon red chili flakes
- 1/2 lime, juice of
For the Creamy Sauce
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 teaspoon Tajín, to 2 teaspoons, to taste
- 1 lime, juice of 1 small
- as needed salt, to taste
- as needed pepper, to taste
For the Street Corn
- 1 tablespoon extra-virgin olive oil
- 1/2 red onion, finely chopped
- 1 jalapeño, deseeded and finely chopped
- 1 cup corn
- as needed chopped parsley
For Assembly
- as needed cooked rice, for base
- as needed avocado, sliced
- as needed fresh chopped parsley, for garnish
Instructions
- 1
Place the 4 chicken thighs into a clear glass bowl. Add 1 tablespoon extra-virgin olive oil, 2 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons oregano or Italian seasoning, 1 teaspoon salt, 1 teaspoon red chili flakes, and the juice of 1/2 lime to the bowl with the chicken.
⏱️ 5 min - 2
Mix well until the chicken is fully coated with the seasonings. Marinate the chicken in the fridge for 30–60 minutes.
⏱️ 5 min - 3
While the chicken is marinating, prepare the creamy sauce. In a clear glass bowl, combine 1/2 cup sour cream and 1/3 cup mayonnaise. Add 1 to 2 teaspoons Tajín (to taste), the juice of 1 small lime, salt to taste, and pepper to taste. Mix until smooth and creamy using a spoon. Set aside.
⏱️ 10 min - 4
Prepare the street corn mixture. Finely chop 1/2 red onion. Deseed and finely chop 1 jalapeño. Heat a pan over medium-high heat. Add 1 tablespoon extra-virgin olive oil to the pan.
⏱️ 5 min - 5
Add the finely chopped 1/2 red onion, deseeded and finely chopped 1 jalapeño, and 1 cup corn to the pan. Cook, stirring occasionally, until the corn is lightly charred, about 5-7 minutes.
⏱️ 7 min - 6
Remove the street corn mixture from heat and let cool slightly. Transfer the street corn mixture to a clear glass bowl. Stir in 1/2 of the creamy sauce until well combined. Add chopped parsley and stir.
⏱️ 5 min - 7
Once the chicken has marinated, place the marinated chicken thighs into an air fryer basket. Air-fry at 390°F (200°C) for 12 minutes.
⏱️ 12 min•🌡️ 390 - 8
Flip the chicken thighs. Cook for another 5 minutes or until fully cooked and crispy. Remove from heat and place the cooked chicken on a wooden cutting board. Slice the chicken into strips.
⏱️ 8 min•🌡️ 390 - 9
To assemble the bowls, add cooked rice to a bowl as your base. Top with the sliced chicken, then add the street corn mixture on top of the chicken. Add sliced avocado.
⏱️ 5 min - 10
Drizzle some of the remaining creamy sauce on top. Garnish with fresh chopped parsley and serve.
⏱️ 5 min