Street Corn Chicken Rice Bowls
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Little Sunny Kitchen · by Diana★ 5.0 (3)

Street Corn Chicken Rice Bowls

NUTRITION · PER SERVING95M COOK
CAL 36%·PRO 95%
CARBS 66G37% OF CAL
7G FIBER54G OTHER6G TOTAL SUGAR
FAT 29G37% OF CAL
5G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Juicy chili-lime chicken served over rice with charred corn salad, avocado, cotija cheese, and quick-pickled onions. A fresh, flavorful bowl meal.

mainmexicanbowlchickengluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 ½ pounds boneless skinless chicken breasts or boneless skinless chicken thighs (diced into bite sized pieces)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • 1 tablespoon avocado oil or olive oil
  • 2 medium ears fresh corn (kernels cut off, about 2 cups)
  • 2 tablespoons plain full fat Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 ½ tablespoons fresh lime juice
  • 1 small garlic clove (grated or finely minced)
  • ½ teaspoon chili powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 small jalapeño (finely diced)
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons crumbled cotija cheese (or feta cheese)
  • 1 medium avocado (diced)
  • 4 cups cooked plain long grain rice (warm)
  • ½ cup marinated red onions
  • Lime wedges (for serving)
  • Extra chopped fresh cilantro (for serving)
  • Extra crumbled cotija cheese or feta cheese (for serving)
PREP
20M
SODIUM
848MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.