Street Corn Chicken Protein Bowl

gluten-free ⓘ

4 meals

From a reel by Hunt4shredz — watch the original

Ingredients

• 1.5 lb raw chicken breast
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp cumin
• Salt & pepper
• Salt & pepper
• 2 cups cooked jasmine rice
• 2 cups corn (fresh, canned, or frozen)
• ½ cup non-fat Greek yogurt
• 2 tbsp light mayo
• Juice of 1 lime
• ¼ cup cotija or reduced-fat feta
• ½ tsp chili powder
• Salt
• ½ cup non-fat Greek yogurt
• 1 tbsp light mayo
• Juice of ½ lime
• 1 small garlic clove
• Handful fresh cilantro
• Splash of water to thin
• Salt
• Fresh chopped cilantro
• Extra lime wedges
• Avocado slices

Instructions

1. Season the chicken breast with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
2. Cook the seasoned chicken according to preference.
3. Prepare the street corn mix by combining corn, Greek yogurt, light mayo, lime juice, cheese, chili powder, and salt.
4. Prepare the creamy cilantro drizzle by blending Greek yogurt, light mayo, lime juice, garlic, cilantro, salt, and a splash of water until thin.
5. Assemble the bowls by placing cooked jasmine rice as a base, topping with the cooked chicken and the street corn mix.
6. Drizzle with the cilantro sauce and add optional toppings like extra cilantro, lime wedges, or avocado.