Mexican Street Corn Chicken Bowl (Sheet Pan Style)
⏱ Time
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 30–35 minutes
๐ฅ Ingredients (2–3 servings)
Chicken & Veggies
2 chicken breasts (cut into cubes)
2 cups corn kernels (fresh or frozen)
1 red onion (chopped)
1 tbsp olive oil
1 tsp chili powder
1 tsp paprika
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
Street Corn Topping
½ cup Greek yogurt or sour cream
¼ cup mayonnaise
½ cup crumbled feta or cotija cheese
1 tbsp lime juice
½ tsp chili powder
Avocado Sauce
1 ripe avocado
¼ cup Greek yogurt
1 tbsp lime juice
1 garlic clove
Pinch salt
Blend until smooth.
Bowl Base
1 cup cooked rice or quinoa
1 jalapeรฑo (sliced)
Fresh cilantro (optional)
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๐จ๐ณ Step-by-Step Instructions
1️⃣ Preheat the Oven
Preheat oven to 200°C (400°F).
Line a sheet pan with parchment paper.
2️⃣ Season the Chicken
In a bowl mix chicken with:
olive oil
chili powder
paprika
garlic powder
salt
black pepper
Toss well to coat.
3️⃣ Prepare the Sheet Pan
Spread on the sheet pan:
seasoned chicken
corn kernels
chopped red onion
Mix slightly so everything cooks evenly.
4️⃣ Roast
Place in the oven and roast for 18–20 minutes until:
chicken is cooked through
corn becomes slightly charred.
5️⃣ Make the Street Corn Mix
In a bowl combine:
Greek yogurt (or sour cream)
mayonnaise
lime juice
chili powder
half of the cotija/feta cheese
Mix well.
6️⃣ Prepare the Avocado Sauce
Blend together:
avocado
Greek yogurt
lime juice
garlic
salt
Blend until smooth and creamy.
7️⃣ Build the Bowl
In each bowl add:
Rice or quinoa
Roasted chicken & corn mixture
Spoon the street corn mixture on top.
8️⃣ Add Toppings
Top with:
remaining cotija/feta cheese
sliced jalapeรฑos
avocado sauce drizzle
cilantro.

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