High-Protein Street Corn Chicken Bowls
Street Corn Chicken Bowls deliver approximately 40–45g of protein per serving in a high-protein, meal prep-friendly build that comes together in under 30 minutes. Chicken breast, black beans, and charred cotija corn come together into a macro-friendly bowl with real flavor that holds up through day five in the fridge.
Equipment
- Large skillet
- Cutting Board
- Chef's Knife
- Medium Mixing Bowl
- Meat Thermometer
- Airtight Meal Prep Containers
Ingredients
- 1 lb boneless skinless chicken breasts cut into 1-inch pieces
- 2 tbsp olive oil divided
- 1 tsp chili powder for chicken
- 0.5 tsp cumin
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- salt and pepper to taste
- 2 cups corn kernels fresh, frozen, or canned and drained
- 2 tbsp mayonnaise
- 0.25 cup cotija cheese crumbled; feta is a suitable substitute
- 1 tbsp fresh lime juice
- 0.5 tsp chili powder for street corn mixture
- 0.25 cup fresh cilantro chopped; divided between mixture and garnish
- 2 cups cooked white or brown rice yields ½ cup per serving
- 15 oz canned black beans rinsed and drained; yields approximately ¼ cup per serving
- 1 ripe avocado sliced fresh at serving; do not pre-slice
Instructions
- Season the chicken. Toss the 1-inch chicken pieces with 1 tbsp olive oil, 1 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, ½ tsp paprika, salt, and pepper until evenly coated. This step can be done the night before — refrigerate covered and the seasoning penetrates deeper, saving time on prep day.
- Cook the chicken. Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Cook 5–6 minutes, flipping once halfway through, until the internal temperature reaches 165°F (74°C) and the edges are golden. Remove from the skillet and rest 5 minutes before portioning.
- Char the corn. In the same skillet, add the remaining 1 tbsp olive oil over high heat. Add the 2 cups of corn kernels and cook without stirring for 2–3 minutes until charred spots develop. Stir once and cook another 2 minutes. Remove from heat. Charred corn keeps well in a separate airtight container for up to 5 days.
- Build the street corn mixture. In a medium bowl, combine the charred corn, 2 tbsp mayonnaise, ¼ cup crumbled cotija, 1 tbsp fresh lime juice, ½ tsp chili powder, and 2 tbsp of the chopped cilantro. Stir until the corn is fully coated. This mixture can be made ahead and refrigerated in an airtight container for up to 4 days.
- Assemble the bowls. Divide the 2 cups of cooked rice evenly among 4 meal prep containers — ½ cup per bowl. Add the portioned chicken pieces and ¼ cup of rinsed black beans per bowl. Top each with an equal portion of the street corn mixture.
- Finish and store. Seal containers and refrigerate. Do not add avocado during batch assembly — slice fresh at each serving and add alongside a pinch of the remaining cilantro as garnish. Bowls keep 5 days in the fridge. The chicken, rice, beans, and street corn mixture can also be frozen separately in airtight containers for up to 2 months. Reheat the base components in the microwave for 2–3 minutes, then top with fresh avocado and cilantro before eating.
Notes
Storage: Store assembled bowls (without avocado) in airtight glass containers in the fridge for up to 5 days. Freeze chicken, rice, beans, and street corn mixture separately for up to 2 months. Do not freeze avocado.
Reheating: Microwave 2–3 minutes with a small splash of water in the container. Cover loosely to trap steam and keep the chicken moist. Add fresh avocado and cilantro after reheating.
Tips: Cut chicken into even 1-inch pieces for consistent cooking. Do not stir the corn for the first 2–3 minutes — uninterrupted contact with the hot pan creates the char. Rest the chicken 5 minutes before portioning to retain moisture through the week. Prep avocado fresh daily; it oxidizes quickly once sliced.
Variations: Swap white rice for cauliflower rice to reduce carbs by approximately 30g per serving. Replace mayonnaise with plain Greek yogurt to cut around 80 calories. Use chickpeas roasted at 400°F for 20–25 minutes as a vegetarian protein swap.