This Street Corn Chicken Bowl combines seasoned chicken breasts with creamy street corn and a bright cilantro-lime yogurt sauce over jasmine rice, delivering a high-protein, satisfying meal that works equally well for weeknight dinners or batch cooking.
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In a small bowl, combine 1 tsp chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Season chicken breasts evenly on all sides.
Place seasoned chicken in an air fryer basket. Spray with a light coating of cooking spray. Air fry at 390°F for 15-18 minutes, or bake at 400°F for 20-25 minutes, until cooked through.
While the chicken is cooking, cook 1 cup of jasmine rice according to package directions.
In a medium bowl, combine the drained corn, 1/4 cup non-fat Greek yogurt, 1 tbsp light mayonnaise, juice of 1 lime, crumbled feta cheese, 1/2 tsp chili powder, and a pinch of salt. Mix until well combined.
In a separate small bowl, prepare the sauce by combining 1/2 cup non-fat Greek yogurt, 1 tbsp light mayonnaise, juice of 1/2 lime, minced garlic, chopped fresh cilantro, a splash of water to thin, and a pinch of salt. Stir until smooth.
Once the chicken is cooked, let it rest for a few minutes before dicing into bite-sized pieces.
To assemble, divide the cooked rice among four bowls. Top with the street corn mixture, followed by the diced chicken.
Garnish with sliced avocado, drizzle with the cilantro-lime sauce, and sprinkle with extra fresh cilantro.
Store components separately in airtight containers for up to 4 days; assemble when ready to eat to prevent rice from absorbing excess sauce.
Yes. Store the components separately in airtight containers for up to 4 days. Assemble just before eating to keep the rice from absorbing the sauce and becoming mushy.
Use a meat thermometer inserted into the thickest part; chicken is safe at 165°F (74°C). It should also be opaque throughout with no pink.
Brown rice, white rice, or cauliflower rice all work. Adjust cooking time accordingly; cauliflower rice requires no cooking.
Yes, as written. Always verify that spice blends and yogurt are certified gluten-free if you have celiac disease or gluten sensitivity.
Yes. Thaw frozen corn first, then proceed with the recipe. Nutritional content will be nearly identical.
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