High Protein Street Corn Chicken Bowls
These High Protein Street Corn Chicken Bowls are a vibrant, deconstructed take on Mexican elote, packed with lean chicken breast, charred corn, black beans, and creamy avocado. Perfect for a quick, healthy, and nutrient-dense meal, this dish offers a complex flavor profile with a smoky, zesty finish that will keep you fueled throughout your day. It is an ideal solution for busy midweek dinners, meal prep, or any time you crave a fresh and filling bowl that comes together in just minutes.
- Prep Time: 15
- Cook Time: 5
- Total Time: 20
- Yield: 4 servings
- Category: Dinner
- Method: Mixing
- Cuisine: Mexican-Inspired
- Diet: High Protein
Ingredients
2 cups cooked chicken breast, diced
2 cups fire-roasted corn
1 cup canned black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 large avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
1 teaspoon chili powder
Salt and pepper to taste
Instructions
If using fresh corn, sear in a hot skillet until charred; if using canned or frozen fire-roasted corn, heat through.
In a large mixing bowl, combine diced cooked chicken, charred corn, black beans, cherry tomatoes, and red onion.
In a small separate bowl, whisk together the lime juice and chili powder.
Pour the dressing over the chicken and vegetable mixture and toss gently to coat evenly.
Fold in the diced avocado and fresh cilantro carefully to maintain texture.
Season with salt and pepper to taste and serve immediately.
Notes
Soak the chopped red onion in a bowl of cold water for 5 minutes before adding to the mix to mellow out the sharp flavor. This recipe is highly versatile; try serving it in lettuce wraps or over a bed of quinoa for extra fiber. Store in an airtight container in the refrigerator for up to 3 days, though best served fresh to maintain avocado quality.