Chicken Street Corn Bowls
These Street Corn Bowls are going to go in the weekly dinner rotation! Tender, sliced sweet potatoes topped with seared chicken, and Mexican street corn salad!
Servings: 4
Calories: 560kcal
Equipment
Ingredients
Chipotle Chicken
- 1¼ pound boneless skinless chicken thighs or breasts
- 1 tablespoon avocado oil
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 1 teaspoon chipotle chili powder plus more to taste
- 1½ teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Sweet Potatoes
- 1¼ pounds sweet potatoes diced into ½-inch pieces (~3 medium)
- 1 tablespoon avocado oil
- 1½ teaspoon kosher salt
- ½ teaspoon chipotle chili powder
- ½ teaspoon garlic powder
Street Corn Bowls
- ¼ cup Greek yogurt
- 2 tablespoons mayonnaise
- 2-3 teaspoons fresh lime juice
- ½ -1 teaspoon Tajin seasoning start with less, add more to taste
- 1 (16-ounce) frozen corn defrosted
- ½ serrano pepper minced (or 1-2 jalapenos peppers)
- ½ cup Cotija Cheese
- ¼ cup cilantro chopped
- Haas Avocado sliced, for serving
Instructions
- MARINATE: Combine the oil, vinegar, honey, chili powder, salt, oregano, garlic powder, and onion powder in a bowl. Add the chicken pieces, toss, and allow them to marinate in this mixture as long as you can. 20 minutes works, and a few hours is even better.
- TOSS: Preheat the air fryer to 400ºF. You can also make these in an oven at 425ºF. In a bowl, combine sweet potatoes with oil, chipotle chili powder, and garlic powder. Toss to coat evenly. Then cook the sweet potatoes in batches. Spread half the slices in a single layer on a baking sheet or the air fryer basket.
- AIR FRYER OR BAKE: Place in the oven or air fryer to cook for 18-23 minutes. Give them a good toss around the halfway mark. Remove and cook the second batch the same way
- STREET CORN: While the potatoes are roasting, add the Greek Yogurt, mayo, lime juice, and lime to a bowl. And whisk to combine. Add the corn, jalapeno, Cotija Cheese, Tajin, and the chopped cilantro and stir. Add half of the prepared crema to the corn mixture. Toss to combine. Then taste and adjsut with more dressing or Tajin as desired. Save any remaining crema to drizzle over bowls. Cover and refrigerate until ready to serve.
- CHICKEN: Heat a skillet over medium high heat. Add a small drizzle of oil to the pan. Place the chicken pieces in a single layer in the pan. Cook on each side for 5-6 minutes or until the chicken is cooked through to 165ºF and is golden brown. Allow the chicken to rest for 10 minutes before slicing.
- ASSEMBLE: Add sweet potatoes to each bowl, top with the sliced chicken and follow it up with the street corn and sliced avocados! Serve and enjoy!
Notes
- Leftovers or meal prep should be stored in airtight containers in the fridge. Consume within 4 days.
Nutrition
Calories: 560kcal | Carbohydrates: 39g | Protein: 35g | Fat: 30g | Fiber: 8g | Sugar: 10g
