Chicken Street Corn Bowls

30 mins
Serves 1
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Directions

  1. 1Cut chicken breast in half, lengthwise.
  2. 2Cut chicken breast in half, lengthwise.
  3. 3Cut chicken breast in half, lengthwise.
  4. 4Pound chicken thin so they are all the same thickness.
  5. 5Pound chicken thin so they are all the same thickness.
  6. 6Pound chicken thin so they are all the same thickness.
  7. 7Add chicken to a bowl with olive oil, chili powder, cumin, garlic powder, salt and pepper.
  8. 8Add chicken to a bowl with olive oil, chili powder, cumin, garlic powder, salt and pepper.
  9. 9Add chicken to a bowl with olive oil, chili powder, cumin, garlic powder, salt and pepper.
  10. 10Mix the chicken with the spices.
  11. 11Mix the chicken with the spices.
  12. 12Mix the chicken with the spices.
  13. 13Cover the bowl.
  14. 14Cover the bowl.
  15. 15Cover the bowl.
  16. 16Dice half a red onion.
  17. 17Dice half a red onion.
  18. 18Dice half a red onion.
  19. 19Strain and rinse the can of corn.
  20. 20Strain and rinse the can of corn.
  21. 21Strain and rinse the can of corn.
  22. 22Combine corn, mayo, Greek yogurt, diced red onion, cotija cheese, cilantro and chili powder in a bowl.
  23. 23Combine corn, mayo, Greek yogurt, diced red onion, cotija cheese, cilantro and chili powder in a bowl.
  24. 24Combine corn, mayo, Greek yogurt, diced red onion, cotija cheese, cilantro and chili powder in a bowl.
  25. 25Mix the ingredients well.
  26. 26Mix the ingredients well.
  27. 27Mix the ingredients well.
  28. 28Cook the chicken for 3-4 minutes on each side, until internal temp reaches 165F.
  29. 29Cook the chicken for 3-4 minutes on each side, until internal temp reaches 165F.
  30. 30Cook the chicken for 3-4 minutes on each side, until internal temp reaches 165F.
  31. 31Slice the chicken.
  32. 32Slice the chicken.
  33. 33Slice the chicken.
  34. 34Serve the chicken over rice, and top with corn, cilantro and more cotija cheese.
  35. 35Serve the chicken over rice, and top with corn, cilantro and more cotija cheese.
  36. 36Serve the chicken over rice, and top with corn, cilantro and more cotija cheese.
  37. 37Add avocado and fresh lime juice.
  38. 38Add avocado and fresh lime juice.
  39. 39Add avocado and fresh lime juice.

Ingredients

  • 2 chicken breast
  • 2 chicken breast
  • 2 chicken breast
  • 3 tbs olive oil
  • 3 tbs olive oil
  • 3 tbs olive oil
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 can of corn
  • 1 can of corn
  • 1 can of corn
  • 2 tbs mayo
  • 2 tbs mayo
  • 2 tbs mayo
  • 1 tbs greek yogurt
  • 1 tbs greek yogurt
  • 1 tbs greek yogurt
  • 0.5 tsp chili powder
  • 0.5 tsp chili powder
  • 0.5 tsp chili powder
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red onion
  • fresh cilantro
  • fresh cilantro
  • fresh cilantro
  • 0.25 cup cotija cheese
  • 0.25 cup cotija cheese
  • 0.25 cup cotija cheese
  • rice
  • rice
  • rice
  • avocado
  • avocado
  • avocado
  • lime wedge
  • lime wedge
  • 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.
Chicken Street Corn Bowls | Clip Recipe