Chicken Street Corn Bowls
Directions
- 1Cut chicken breast in half, lengthwise.
- 2Pound chicken thin so they are all the same thickness.
- 3Add chicken to a bowl with olive oil, chili powder, cumin, garlic powder, salt and pepper.
- 4Mix the chicken with the spices.
- 5Cover the bowl.
- 6Dice half a red onion.
- 7Strain and rinse the can of corn.
- 8Combine corn, mayo, Greek yogurt, diced red onion, cotija cheese, cilantro and chili powder in a bowl.
- 9Mix the ingredients well.
- 10Cook the chicken for 3-4 minutes on each side, until internal temp reaches 165F.
- 11Slice the chicken.
- 12Serve the chicken over rice, and top with corn, cilantro and more cotija cheese.
- 13Add avocado and fresh lime juice.
Ingredients
- 2 chicken breast
- 3 tbs olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- salt
- pepper
- 1 can of corn
- 2 tbs mayo
- 1 tbs greek yogurt
- 0.5 tsp chili powder
- 0.5 red onion
- fresh cilantro
- 0.25 cup cotija cheese
- rice
- avocado
- lime wedge
Equipment
knifecutting boardmeat tenderizermixing bowltongspanfork
Tips
- Pound chicken thin so they are all the same thickness.
- Let chicken marinate in the fridge for at least 30 mins.
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