Description
Delicious chicken bowls topped with a vibrant street corn mix and creamy sauce.
Ingredients
Scale
- 2 chicken breasts
- 2 cups cooked rice
- 1 1/2 cups corn kernels
- 1 red bell pepper, diced
- 1 jalapeño, sliced thin (optional)
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Rub chicken with olive oil, garlic powder, paprika, cumin, salt, and pepper. Let marinate for 15 minutes.
- Grill or pan-cook chicken over medium-high heat for 6–7 minutes per side. Rest, then slice into cubes.
- Heat a skillet with olive oil, add corn, and sauté until slightly charred.
- Add diced bell pepper and sliced jalapeño to the corn. Cook 2–3 minutes. Toss with lime juice and chopped cilantro.
- Cook rice according to package directions. Fluff with fork and keep warm.
- Mix Greek yogurt or sour cream with lime juice, garlic powder, salt, and cilantro to make the creamy sauce.
- Assemble bowls: add rice, sliced chicken, street corn mix, and drizzle sauce on top. Garnish with cilantro.
Notes
- This recipe can be modified to include additional vegetables.
- Adjust spiciness by omitting the jalapeño if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling/Pan Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg