Mexican-Style Street Corn Bowl

Ingredients

• 400 g Chicken breast (Cubed)
• 2 tsp Garlic powder
• 1 tsp Chili powder
• 2 tsp Paprika (Spelled “Parika” in source)
• 1 tsp Cumin
• 1 tsp Salt
• 1 tsp Black pepper (Source says pepper)
• 0.5 Lime (Juice; squeezed over the chicken)
• 1 tbsp Garlic (Minced)
• 2 tbsp Light mayonnaise
• 4 tbsp Sour cream
• 1 Lime (Juice)
• 1 tsp Tajín seasoning (Optional)
• 2 cups Corn
• 0.25 cup Jalapeño (Finely diced)
• 0.5 cup Red onion (Diced)
• 125 g White rice (The source says to plate with this amount; whether the weight is dry or cooked is unspecified.)
• 0.5 Avocado (Cubed)
• Cilantro (Amount unspecified)

Steps

1. 1

   Heat a pan over medium heat. Add the corn, diced red onion, and finely diced jalapeño, and stir-fry until golden brown.

2. 2

   In a bowl, combine the light mayonnaise, sour cream, lime juice, and optional Tajín. Stir in the corn, red onion, and jalapeño to make the creamy corn.

3. 3

   Cut the chicken breast into cubes. Add the garlic powder, chili powder, paprika, cumin, salt, pepper, minced garlic, and juice of half a lime; mix to coat the chicken with the seasoning.

4. 4

   Cook the seasoned chicken in an air fryer or oven at 400°F (about 205°C) for 14–16 minutes.

5. 5

   Plate with 125 g white rice, the cooked chicken, cubed avocado, street corn, and cilantro. Serve and enjoy.

Notes

The source lists 595 calories and 50 g protein, 59 g carbohydrates, and 35 g fat per serving. It does not specify whether the 125 g rice is measured dry or cooked. The stated method browns the corn and vegetables, then mixes them into the creamy corn; it does not provide a separate instruction for seasoning or cooking the rice.

Nutrition per serving

• main
• Mexican-inspired
• high-protein
• air-fried
• oven-baked