Chicken Street Corn Bowls
  1. Cut chicken breast in half, length-wise. Pound thin so they are all the same thickness.

  2. Add chicken to a bowl with olive oil, chili powder, cumin, garlic powder, salt and pepper. Let that marinate in the fridge for at least 30 mins.

  3. While that is marinating, prepare your street corn by combining corn (make sure to strain and rinse), mayo, greek yogurt, diced red onion, cotija, cilantro and chili powder.

  4. Cook your chicken for 3-4 minutes on each side, until internal temp reaches 165F.

  5. Serve your chicken over rice, and top with corn, cilantro and more cotija. Add avocado and fresh lime juice!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥣Bowl

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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