A bowl dinner ready in 25 minutes with 47 grams of protein per serving needs little argument. Season the chicken, char the corn, mix the sauce, and assemble. That’s the recipe.
The charred corn, mixed with the creamy Tajin-lime sauce, is what makes this feel like more than a basic weeknight dinner. Set everything out and let people build their own bowls, or portion it into meal-prep containers. Either way, it works.
Nutrition
688 Calories | 36g Fat | 44g Carbohydrates | 47g Protein
Per Serving
Serves 5
Ingredients
For the Chicken:
- 2 lbs chicken breasts, sliced in half to make thin filets
- Salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano, to season both sides
- 2 Tbsp olive oil
For the Street Corn:
- 2.5 cups corn kernels, fresh or frozen
- 1/2 onion, diced
- 1 small jalapeno, seeded and deveined, diced (optional)
For the Sauce:
- 1/3 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 2.5 tsp Tajin, plus more to taste
- Juice of 1 small lime
- 2 to 3 Tbsp milk, to thin
- Pinch of fine sea salt
For Serving:
- 2.5 cups cooked rice
- 1 ripe avocado, chopped
- 1/2 cup cotija cheese, crumbled
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Directions
- In a bowl, whisk together mayonnaise, crema, Tajin, lime juice, milk, and salt to make the sauce. Stir until smooth. Set aside for later use; half will be mixed with the corn, and the other half will be kept for drizzling over the finished bowls.
- Season chicken breasts on both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano.
- Heat olive oil in a skillet over medium heat. Add chicken and cook until cooked through, flipping once. Internal temperature should reach 165 degrees F. Remove to a plate.
- Add a little more oil to the same skillet if needed. Add corn, onion, and jalapeno. Turn the heat to high, cover with a lid, and cook, stirring occasionally, until the corn is charred and tender, about 4 to 5 minutes. Remove from heat.
- Stir half of the prepared sauce into the corn mixture to create a creamy street corn. Reserve the remaining sauce for drizzling over the finished rice bowls.
- Spoon rice into bowls. Slice or chop the chicken and place it on top. Add a scoop of street corn, then top with avocado, cotija, and cilantro. Drizzle extra sauce over the top or serve sauce on the side, as desired. Finish with a lime wedge.
Pro-Tips
- Slice chicken thin before cooking. Thinner filets cook faster and more evenly, so you’re less likely to overcook the outside. Slice each breast in half horizontally before seasoning.
- Get the pan hot before adding the corn. The char is the whole point of the street corn. A high-heat pan with a lid traps steam, creating those browned edges quickly. Stir occasionally, but give the corn time to sit and develop color.
- Add only half the sauce to the corn. Reserve the rest for drizzling at the end. This creates two flavor moments in one bowl and lets people adjust heat and creaminess.
- No Tajin? Substitute chili powder, a pinch of salt, and extra lime juice. The flavor won’t be identical, but it’s a close match for the tangy, spiced taste.
- Prep ahead for meal prep. Season the chicken and mix the sauce the night before. When you are ready to cook, everything moves fast.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
