Street Corn Chicken Rice Bowls

Ingredients

• 1.5 lb chicken breasts (or thighs, cut into cubes)
• 1 tbsp extra virgin olive oil (for marinade)
• 2 tbsp extra virgin olive oil (for cooking)
• 1.5 tsp chili powder (for chicken)
• 1 tsp smoked paprika (for chicken)
• 1 tsp garlic powder (for chicken)
• 0.5 tsp onion powder
• 0.5 tsp kosher salt (for chicken)
• 0.25 tsp black pepper (for chicken)
• 1 cup Greek yogurt
• 2 tbsp mayo
• 1 lime (zest and juice)
• 0.5 tsp chili powder (for dressing)
• 0.5 tsp smoked paprika (for dressing)
• 0.5 tsp garlic powder (for dressing)
• 0.5 tsp kosher salt (for dressing)
• 0.25 tsp black pepper (for dressing)
• 1 tbsp water (1-3 Tbsp as needed for consistency)
• 3 cup corn (cooked)
• 0.5 red bell pepper (chopped)
• 1 jalapeno (small, chopped)
• 0.25 cup red onion (chopped)
• 0.25 cup cilantro (chopped, for corn)
• 0.25 cup cotija cheese
• 1 cup jasmine rice (uncooked)
• 1 tbsp extra virgin olive oil (for rice)
• 0.5 cup cilantro (chopped, for rice)
• 2 tbsp lime juice (for rice)
• 0.5 tsp garlic powder (for rice)
• 0.5 tsp kosher salt (for rice)
• 0.25 tsp black pepper (for rice)
• romaine (chopped, for assembly)
• avocado (optional topping)
• tomatoes (optional topping)

Steps

1. 1

   Cut the chicken breasts (or thighs) into bite-sized cubes.

2. 2

   In a bowl, coat the chicken cubes in 1 tablespoon of olive oil, 1½ tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp kosher salt, and ¼ tsp black pepper. Set aside to marinate.

3. 3

   Cook the jasmine rice according to the package instructions.

4. 4

   Once the rice is cooked, mix in the chopped cilantro, 2 tbsp lime juice, 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp kosher salt, and ¼ tsp black pepper. Set aside.

5. 5

   Prepare the dressing by whisking together 1 cup Greek yogurt, 2 tbsp mayo, the zest and juice of 1 lime, ½ tsp chili powder, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp kosher salt, and ¼ tsp black pepper. Add 1-3 tablespoons of water as needed to reach your desired consistency.

6. 6

   Chop the jalapeno, red bell pepper, red onion, and cilantro for the street corn salad.

7. 7

   In a medium bowl, combine the cooked corn, chopped vegetables, and cilantro. Top with cotija cheese and half of the prepared dressing. Toss to combine.

8. 8

   Heat a skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil.

9. 9

   Once the oil is hot, add the chicken cubes to the skillet. Cook for 3-4 minutes on one side without moving to develop a crust.

10. 10

    Flip the chicken and cook for an additional 3-4 minutes until the internal temperature reaches 165°F (75°C).

11. 11

    To assemble the bowls, start with a base of chopped romaine lettuce. Add a scoop of cilantro lime rice, the cooked chicken, and the street corn salad.

12. 12

    Garnish with optional avocado and tomatoes, and drizzle with the remaining dressing and extra lime juice.

Notes

Nutrition info per bowl (makes 6): 470 cal, 34g pro, 43g carb, 19g fat. Serving size recommendation: ½ c chicken, ½ c rice, ¾ c corn salad, 2 Tbsp dressing, ½ c romaine.

Nutrition per serving

• main
• healthy
• meal prep
• chicken
• rice bowl
• high protein
• mexican-inspired