Street Corn Chicken Rice Bowls

Name: Street Corn Chicken Rice Bowls
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 lb chicken breasts; 3 Tbsp extra virgin olive oil; 1.5 tsp chili powder; 1 tsp smoked paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 c Greek yogurt; 2 Tbsp mayo; 1 lime; 0.5 tsp chili powder; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 Tbsp water; 3 c corn, cooked; 0.5 red bell pepper, chopped; 1 small jalapeno, chopped; 0.25 c red onion, chopped; 0.25 c cilantro, chopped; 0.25 c cotija cheese; 1 c jasmine rice, uncooked; 1 Tbsp extra virgin olive oil; 0.5 c cilantro, chopped; 2 Tbsp lime juice; 0.5 tsp garlic powder; 0.5 tsp kosher salt; 0.25 tsp black pepper

Serves 6

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Street Corn Chicken Rice Bowls

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Serves 6

Directions

1Cut chicken into cubes.
2Coat the chicken with 1 tablespoon of olive oil, chili powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
3Set the chicken aside to marinate.
4Cook rice according to package directions.
5Mix in cilantro, lime juice, olive oil, garlic powder, salt, and pepper into the cooked rice.
6Make the elote dressing by mixing Greek yogurt, mayo, lime zest, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, black pepper, and water as needed to thin it out.
7Remove corn from the cob.
8Chop the red bell pepper, jalapeno, red onion, and cilantro.
9Add all the chopped ingredients and corn to a bowl.
10Top with cotija cheese and half of the dressing.
11Heat a skillet on medium-high heat.
12Add olive oil until hot.
13Add chicken to the skillet and cook for 3-4 minutes on one side.
14Flip the chicken and cook for another 3-4 minutes until it reaches an internal temperature of 165°F (75°C).
15Add romaine (optional), cilantro lime rice, chicken, and street corn to a bowl.
16Top with more dressing, a squeeze of lime, and your favorite toppings.

Ingredients

1.5 lb chicken breasts
3 Tbsp extra virgin olive oil
1.5 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
0.5 tsp onion powder
0.5 tsp kosher salt
0.25 tsp black pepper
1 c Greek yogurt
2 Tbsp mayo
1 lime
0.5 tsp chili powder
0.5 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp kosher salt
0.25 tsp black pepper
1 Tbsp water
3 c corn, cooked
0.5 red bell pepper, chopped
1 small jalapeno, chopped
0.25 c red onion, chopped
0.25 c cilantro, chopped
0.25 c cotija cheese
1 c jasmine rice, uncooked
1 Tbsp extra virgin olive oil
0.5 c cilantro, chopped
2 Tbsp lime juice
0.5 tsp garlic powder
0.5 tsp kosher salt
0.25 tsp black pepper
romaine
avo
tomatoes

Equipment

skilletbowl

Tips

You don't even need to turn on the oven.
To thin out the dressing, add 1-3 Tbsp of water as needed.
Optional toppings for assembling include romaine, avocado, and tomatoes.

Street Corn Chicken Rice Bowls

Street Corn Chicken Rice Bowls

Directions

Ingredients

Equipment

Tips

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