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High-Protein Tex-Mex Chicken and Roasted Corn Bowl

A vibrant, satisfying high-protein bowl featuring spiced, blackened grilled chicken and charred sweet corn, perfect for a healthy dinner or meal prep.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Meal Prep
Cuisine: American, Mexican, Tex-Mex
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Blackened Chicken
  • 1.5 lbs chicken breast cubed
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
Charred Corn Base
  • 4 ears fresh corn approx. 4 cups charred kernels
Toppings
  • 0.5 large red onion diced
  • 1 cup crumbled feta or cotija cheese
  • 0.5 cup fresh cilantro chopped

Equipment

  • Cast iron skillet or Grill
  • Mixing bowls
  • Spatula

Method
 

  1. Combine the spices and salt. Coat the cubed chicken with olive oil and then toss in the spice blend. Marinate for at least 15 minutes.
  2. Cook the spiced chicken in a hot cast-iron skillet or grill in batches until a savory crust forms (4-5 mins per side) and it's cooked through.
  3. Char the corn ears whole on the grill or in the skillet, then cut the kernels off. Alternatively, char fresh or frozen kernels.
  4. Prep the toppings: dice the red onion, crumble the cheese, and chop the fresh cilantro.
  5. Divide the charred corn among four bowls. Top with a generous portion of the blackened chicken cubes.
  6. Distribute the diced red onion and crumbled feta over the chicken and corn.
  7. Sprinkle with chopped cilantro and a light dusting of paprika. Serve immediately with a lime wedge.

Notes

For best results, char the corn whole on the grill. For extra flavor, drizzle with a smoky chipotle ranch or crema. Store components separately for meal prep.