Street Corn Honey Chipotle Chicken Bowl
```A high-protein meal bowl featuring honey chipotle marinated chicken thighs topped with a charred street corn mixture made with cottage cheese and feta. Serve over cauliflower rice, lettuce, regular rice, or in a wrap. Yields approximately 445 calories and 52g protein per bowl when served with cauliflower rice. Recipe makes multiple servings from the full batch.
Yield: ~4 servings
Prep time: 1 hour 10 minutes (includes 1-hour marinate)
Cook time: 24–30 minutes
Ingredients
Marinade
- 1.5 kg boneless, skinless chicken thighs
- 1/3 cup chipotle peppers in adobo
- 1 packet taco seasoning
- 1 lime, juiced
- 1 tbsp honey
High-Protein Street Corn
- 2 cups frozen corn
- 1 cup low-fat cottage cheese
- 1/3 cup low-fat feta cheese
- 2 jalapenos, chopped
- 1 head of cilantro, chopped
- 1 lime, juiced
- Tajin, to taste
Bowl Base (choose one)
- Cauliflower rice, lettuce, regular rice, or tortilla wrap
Instructions
- Combine chipotle peppers in adobo, taco seasoning, lime juice, and honey in a bowl or bag. Add chicken thighs, coat well, and marinate for at least 1 hour.
- Cook the marinated chicken at 425 degrees F in the oven or on the grill for 24–30 minutes, until the internal temperature reaches 165 degrees F.
- Add frozen corn to a dry pan over high heat. Let it sit without stirring too much, allowing it to char and blister. Once charred, pull it off the heat.
- Mix the charred corn with cottage cheese, feta, jalapenos, cilantro, lime juice, and Tajin to make the street corn topping.
- Build your bowl with your base of choice, top with chipotle chicken, and add a big scoop of the street corn mixture on top.
Nutrition
Per serving (with cauliflower rice base): 445 calories | ~52g protein