Street Corn Chicken Bowls
Directions
- 1Cook 2 cups (cooked) rice and set aside.
- 2Cut chicken into bite size pieces Season with garlic powder, paprika, cumin, salt, pepper, chipotle powder
- 3Heat pan, add avocado oil and cook chicken Add honey and lime juice over the top of the chicken at the end of cooking. Remove from pan and set aside.
- 4In same pan, add corn. Season with salt, ancho chili powder Cook until done.
- 5In a bowl, add corn, greek yogurt, lime juice, zest of lime, jalapeno, cotija cheese and cilantro. Mix well
- 6In 4 containers or plate, divvy up the rice, add chicken, add corn mix and sliced avocado. Serve
Ingredients
- 1.5 pounds chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 pinch chipotle powder
- 1 Tablespoon avocado oil
- 0.5 teaspoon honey
- 0.5 Tablespoon freshly squeezed lime juice
- 1.5 cups frozen corn (preferably grilled or roasted)
- 1 pinch salt
- 0.25 teaspoon ancho chili powder
- 0.5 cup plain Greek yogurt or mayo
- 3 Tablespoons freshly squeezed lime juice
- 0.75 zest of lime
- 0.25 cup red onion (finely diced)
- 0.25 cup green bell pepper or jalapeño (optional, finely chopped)
- 0.33 cup cotija cheese
- 0.33 cup cilantro (chopped)
- 2 cups cooked rice
- 1 medium avocado (sliced)
Equipment
pan
Tips
- Everything cooks in one pan.
- Can be made with mayo or Greek yogurt for a higher protein version of street corn.
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