Cooked - Street Corn Chicken Rice Bowls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Street Corn Chicken Rice Bowls

6.0

1½ lb chicken breasts (or thighs)

3 Tbsp extra virgin olive oil (1 for marinading + 2 for cooking)

1½ tsp chili powder

1 tsp each: smoked paprika, garlic powder

½ tsp onion powder

½ tsp kosher salt

¼ tsp black pepper

1 c Greek yogurt

2 Tbsp mayo

1 lime, zest & juice

½ tsp each: chili powder, smoked paprika, garlic powder

½ tsp kosher salt

¼ tsp black pepper

1-3 Tbsp water (as needed to thin it out)

3 c corn, cooked

½ red bell pepper, chopped

1 small jalapeno, chopped

¼ c red onion, chopped

¼ c cilantro, chopped

¼ c cotija cheese

1 c jasmine rice, uncooked

1 Tbsp extra virgin olive oil

½ c cilantro, chopped

2 Tbsp lime juice

½ tsp each: garlic powder, kosher salt

¼ tsp black pepper

Romaine (opt)

Avo

Tomatoes

Prep chicken: Cut chicken into cubes. Coat in 1 Tbsp olive oil + seasonings. Set aside to let marinade.
Make rice: cook rice according to package. Mix in cilantro, lime, olive oil, gp, s&p.
Prep Dressing: make the Elote dressing by mixing the ingredients listed.
Make Street Corn: remove corn from cob & chop the jalapeno, red pepper, onion, & cilantro. Add everything to a bowl. Top w/cotija cheese & half the dressing.
Cook chicken: heat a skillet on medium-high. Add olive oil until hot. Add chicken & cook 3-4 min on one side. Flip & cook another 3-4 min until cooked to internal temp 165℉ (75°C).
Assemble: Add romaine (opt), rice, chicken & corn to a bowl. Top with more dressing, lime, & fave toppings!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Rice Bowl

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 37 weeks ago

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