Credits To

Recipe Box

Street Corn Chicken and Sweet Potato Bowls

Credits to @livskitchen

Ingredients

For the chicken and sweet potatoes

  • 2 medium sweet potatoes, diced
  • 2 chicken breast, cut into cubes
  • Olive oil
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • Salt & pepper

For the street corn

  • 1 (15 oz) can of sweet corn, drained; or 3-4 ears of corn
  • 1 jalapeño, diced
  • 2 Tbsp chopped cilantro
  • 2 Tbsp sour cream
  • 2 Tbsp mayo
  • Juice of 1/2 lime
  • 2 Tbsp grated Parmesan or Cotija Mexican cheese
  • Chile lime seasoning (she recommends Siete)

Directions

  1. Preheat oven to 425 F.
  2. Line a sheet pan with parchment paper. Add the diced sweet potatoes to one side of the pan, drizzle with 1 Tbsp olive oil, and season with salt & pepper. Spread into a single layer.
  3. In a medium bowl, combine the cubed chicken with 1 Tbsp olive oil, garlic powder, cumin, chili powder, paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
  4. Spread the chicken onto the other half of the sheet pan into a single layer.
  5. Bake for 15 minutes in the oven, or until the chicken is cooked through. Remove the chicken from the pan and set aside. Cook the sweet potatoes for an additional 20 minutes, or until you can poke through them easily with a fork.
  6. While the chicken and sweet potatoes are cooking, prepare the street corn topping. In a small bowl, combine the drained corn, diced jalapeño, chopped cilantro, sour cream, mayo, lime juice, cheese, and chile lime seasoning to taste. Mix until well combined and set aside.
  7. Assemble your bowls by layering the sweet potatoes, cooked chicken, street corn topping, sliced avocado, and a sprinkle of chile lime seasoning.

Natalie’s Notes

Made May 18, 2026. I took a lot of creative liberties with the instructions because I prefer to roast sweet potatoes in my air fryer. While those cooked in batches, I cut the kernels off the ears of corn and sautéed in some olive oil over medium-high heat for about 5 minutes. Then I added to the small bowl along with all the other ingredients for the street corn topping. Then I pan roasted chicken thighs, not breast, in the same pan I used to cook the corn. I don’t think you need the cheese in the street corn topping, and next time I’ll try subbing sour cream for Greek yogurt. It was yummy, but a bit heavy.