Street Corn Chicken Potato Bowl
This street corn chicken potato bowl is packed with flavor, seasoned chicken, crispy potatoes, and a high-protein street corn dip with Cotija and Greek yogurt. Ready in 30 minutes.
Servings: 4
Equipment
- Air Fryer
- Mixing Bowls
Ingredients
Chicken:
- 2 lb chicken breasts or thighs, cut up into 1-2-inch cubes
- 3 Tbsp extra virgin olive oil 1 for marinating + 2 for cooking
- 1.5 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp chili powder or more if you like spicy foods
- 1/4 tsp cumin
High-Protein Street Corn Dip:
- 3 cups frozen fire-roasted corn
- 1/3 cup thick plain Greek yogurt
- 2 tbsp mayo
- 1 small jalapeño finely diced (ribs and seeds removed)
- 1/4 cup chopped cilantro
- 1/4 cup crumbled Cotija cheese
- 2 tbsp lime juice or juice from one large lime or 2 small ones
- 1/2 avocado cut into chunks (optional)
- 1/4 tsp kosher salt or more to taste
- 1/2 teaspoon Tajín optional and/or can just be a garnish
Potatoes:
- 1-1.5 lb potatoes diced into 1-inch cubes (can sub with sweet potatoes)
- 2 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp cracked black pepper
Other serving option:
Instructions
- Prep chicken: Cut chicken into cubes. Coat in 1 Tbsp olive oil + seasonings. Set aside to let marinate.
- Cook potatoes: Air fry at 400 for 15-20 minutes until golden and crispy (or bake at 450 for 30 minutes).
- Cook chicken: Heat a skillet on medium-high. Add olive oil until hot. Add chicken & cook 3-4 min on one side. Flip & cook another 3-4 min until cooked to internal temp 165℉ (75°C)
- Make Street Corn Dip: Cook the frozen corn according to package instructions and drain any excess liquid if needed. Mix all the ingredients. Taste and adjust seasonings to your liking if needed.Tip: if you don't like the texture of the raw jalapeño, you can sauté it after you dice for 2-3 minutes to soften it.
- Assemble: add potatoes into a bowl, then add the chicken & corn dip. Top with more lime juice, Tajín, and cilantro if desired. Enjoy!