Mexican Street Corn Chicken Bowls
Entrees
Serves: 4 · Nutrition: 56g protein | 46g carbs | 10g fat (no calories shown)
Filed under: DinnerMexican
Ingredients
- Chicken Breast: 1.8 pounds chicken breast
- Chicken Breast: 2 tablespoons lime juice
- Chicken Breast: 1 teaspoon ground cumin
- Chicken Breast: 1 teaspoon smoked paprika
- Chicken Breast: 1/2 teaspoon chipotle chili powder
- Chicken Breast: 1 teaspoon ancho chili powder
- Chicken Breast: 1 clove garlic minced
- Street Corn: 16 ounce bag of frozen corn (or fresh kernels — 16 oz frozen corn)
- Street Corn: 1/2 cup light mayonnaise
- Street Corn: 1/4 cup fresh cilantro chopped
- Street Corn: 1 ounce Valentina hot sauce
- Street Corn: 1 teaspoon chili powder
- Street Corn: 1/2 teaspoon Tajin Chili Powder
- Street Corn: 1/4 cup reduced fat crumbled feta cheese
- Sides & Toppings: 3 cups cooked basmati white rice
- Sides & Toppings: 3/4 cup fat free sour cream (adjust if desired)
- Sides & Toppings: 1/4 cup fresh cilantro
- Sides & Toppings: 1 teaspoon Tajin Chili Powder
- Sides & Toppings: 1/4 cup pickled red onion
- Sides & Toppings: 2 medium avocado
- Sides & Toppings: 1/2 teaspoon garlic powder
- Seasonings & Extras: 1 teaspoon kosher salt
- Seasonings & Extras: 1 teaspoon black pepper
- Seasonings & Extras: 2 teaspoons onion powder
- Seasonings & Extras: 2 teaspoons garlic powder
- Seasonings & Extras: 1 teaspoon chili powder
- Seasonings & Extras: 1/2 teaspoon ground cumin
- Seasonings & Extras: 1 tablespoon olive oil
- Seasonings & Extras: 1 lime cut into wedges
- Seasonings & Extras: 1/4 cup chopped fresh cilantro
- Seasonings & Extras: 1/4 cup diced red onion
Method
- Refrigerate in an airtight container for up to 4-5 days.
- Reheat with a little water or broth to keep everything moist.
As saved: No cooking method steps in ReciMe — Instructions section contains only Storage & Heating.