Description
A quick and flavorful meal featuring tender chicken, crispy potato slices, and street corn in a bowl. Ready in 30 minutes.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup corn kernels
- 2 medium potatoes, thinly sliced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 cup mayonnaise
- 1 lime, juiced
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped cilantro
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss potato slices with olive oil, salt, and pepper. Spread on a baking sheet and bake for 20 minutes until crispy.
- Season chicken with chili powder, smoked paprika, salt, and pepper. Cook in a skillet over medium heat for 6-7 minutes per side.
- Mix corn, mayonnaise, lime juice, and cilantro in a bowl.
- Slice cooked chicken and assemble bowls with potatoes, chicken, and corn mixture.
- Top with crumbled feta cheese and serve.
Notes
- Use pre-cooked rotisserie chicken to save time.
- Adjust spice levels to your preference.
- Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop & Oven
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
Keywords: 30-minute meal, chicken bowl, street corn, quick dinner