MEXICAN STREET CORN CHICKEN BOWL

Prep

15 Mins

Cook

25 Mins

Serves

Macros per serving

Calories

589

Protein

48g

Carbs

52g

Fat

21g

Ingredients

juice, salt, and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Once cooked, fluff with a fork and mix in chopped cilantro. spices, and lime juice. Sauté in a hot pan over medium heat for 8–10 minutes, or until fully cooked and slightly charred. Set aside. minute. Add corn and cook until slightly charred, about 5–7 minutes. Remove from heat and mix in mayo, Greek yogurt, cotija cheese, chili powder, lime juice, and chopped cilantro. bowls. Top with extra cheese or herbs if desired.
For the Chicken:
500g boneless, skinless chicken breast
1 tbsp (15ml) olive oil
1 tsp chili powder
½ tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper Juice of 1 lime
For the Street Corn:
2 cups corn kernels (fresh, canned, or frozen)
1 tbsp (14g) butter
1 garlic clove, minced
¼ cup (60g) light mayo
¼ cup (60g) non-fat Greek yogurt
¼ cup (30g) crumbled cotija cheese (or feta)
½ tsp chili powder Juice of 1 lime
¼ cup fresh cilantro, chopped
For the Rice:
1 cup jasmine or basmati rice
2 cups water or chicken broth Juice of 1 lime
¼ cup fresh cilantro, chopped
½ tsp salt

4 steps

1In a pot, combine rice, water or broth, lime juice, salt, and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Once cooked, fluff with a fork and mix in chopped cilantro.
2Dice chicken breast and season with olive oil, spices, and lime juice. Sauté in a hot pan over medium heat for 8–10 minutes, or until fully cooked and slightly charred. Set aside.
3In a skillet, melt butter and sauté garlic for 1 minute. Add corn and cook until slightly charred, about 5–7 minutes. Remove from heat and mix in mayo, Greek yogurt, cotija cheese, chili powder, lime juice, and chopped cilantro.
4Divide rice, chicken, and street corn into four bowls. Top with extra cheese or herbs if desired. For the Chicken: • 500g boneless, skinless chicken breast • 1 tbsp (15ml) olive oil • 1 tsp chili powder • ½ tsp smoked paprika • ½ tsp cumin • ½ tsp garlic powder • ½ tsp onion powder • ½ tsp salt • ¼ tsp black pepper • Juice of 1 lime For the Street Corn: • 2 cups corn kernels (fresh, canned, or frozen) • 1 tbsp (14g) butter • 1 garlic clove, minced • ¼ cup (60g) light mayo • ¼ cup (60g) non-fat Greek yogurt • ¼ cup (30g) crumbled cotija cheese (or feta) • ½ tsp chili powder • Juice of 1 lime • ¼ cup fresh cilantro, chopped For the Rice: • 1 cup jasmine or basmati rice • 2 cups water or chicken broth • Juice of 1 lime • ¼ cup fresh cilantro, chopped • ½ tsp salt