Street Corn Chicken Bowls
Serves 5
Directions
- 1Season chicken with salt, chili powder, smoked paprika, garlic powder, onion powder, cumin, and black pepper.
- 2Cook chicken in olive oil over medium heat for 5 6 minutes per side.
- 3Rest and dice the chicken.
- 4Add frozen corn to a hot skillet.
- 5Cook corn for 2 3 minutes without stirring, then another 2 3 minutes until lightly charred.
- 6Combine corn with mayo, lime juice, chili powder, paprika, salt, cilantro, cotija, and rice vinegar.
- 7Mix Greek yogurt, lime juice, salt, and a splash of water until drizzle consistency.
- 8Divide into 5 containers and store in the freezer.
Ingredients
- 2 lb boneless skinless chicken breast
- 1 tbsp olive oil
- 1.5 tsp kosher salt
- 1.5 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.75 tsp cumin
- 0.75 tsp black pepper
- 3 cups frozen corn
- 2.5 tbsp light mayo
- 1.5 tbsp lime juice
- 1.25 tsp chili powder
- 0.75 tsp smoked paprika
- 0.5 tsp kosher salt
- 2 tbsp chopped cilantro
- 3 tbsp cotija cheese
- 0.75 tsp rice vinegar
- 2.5 cups cooked jasmine rice
- 1 cup black beans, drained and rinsed
- 0.75 cup nonfat Greek yogurt
- 1.5 tbsp lime juice
- 1 pinch kosher salt
- 1 splash water to thin
Equipment
skilletcontainers
Tips
- Store lime crema in the fridge and top when ready to eat.
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