Street Corn Chicken Rice Bowl

Loaded with juicy protein packed chicken and allll the Mexican street corn flavors!

RECIPE:

• 2 cups cooked rice (white, brown, or cilantro-lime)

• 2 chicken breasts, grilled and sliced

• 1 cup corn kernels (fresh, frozen, or canned)

• ½ cup black beans, drained and rinsed

• ¼ cup diced red onion

• ¼ cup diced tomatoes

• ¼ cup crumbled cotija cheese

• 2 tbsp chopped fresh cilantro (for garnish)

• 1 tsp olive oil

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp cumin

• ¼ tsp salt

• ¼ tsp black pepper

For the Lime Crema:

• ½ cup light sour cream or non-fat Greek yogurt

• Juice of 1 lime

• ½ tsp garlic powder

• ¼ tsp salt

Char the Corn

• Heat a skillet over medium heat.

• Add olive oil and sauté the corn kernels for 3-4 minutes, stirring occasionally until lightly charred.

• Season with chili powder, smoked paprika, cumin, salt, and black pepper.

• Remove from heat and set aside.

2. Make the Lime Crema

• In a small bowl, combine sour cream (or Greek yogurt), lime juice, garlic powder, and salt.

• Stir until smooth. Adjust lime juice to taste.

3. Cook the Chicken (if not using pre-cooked)

• Season chicken breasts with salt, pepper, chili powder, and cumin.

• Heat a grill pan or skillet over medium heat and cook chicken for 5-7 minutes per side, or until fully cooked.

• Let it rest for 5 minutes, then slice into strips.

4. Assemble the Bowl

• Start with a base of cooked rice in a bowl.

• Layer grilled chicken slices, charred corn, black beans, diced tomatoes, and red onion on top.

• Sprinkle with crumbled cotija cheese.

5. Garnish & Serve

• Drizzle with lime crema.

• Garnish with fresh cilantro.

• Serve immediately and enjoy.

4 Bowls:

6 points each

349 calories

6g fat

43g carbs

30g protein

Original Recipe: https://www.recipeslady.com/street-corn-chicken-rice-bowl-2/?d=032525

YouTube Video: https://youtu.be/imxxFX1BGDE