Description
Delicious chicken street corn bowls topped with fresh avocado, cilantro, and cotija cheese.
Ingredients
Scale
- ½ tsp salt
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp pepper
- 1½ lbs chicken breasts (sliced thin)
- 2 tbsp olive oil
- 1 tbsp olive oil
- 4 cups fresh or frozen corn
- dash of salt and pepper
- ¼ cup sour cream
- 2 tbsp mayonnaise
- ½ tsp chili powder
- ⅓ cup grated cotija cheese (plus more for topping)
- 2 cups cooked rice
- avocado slices
- chopped cilantro
- lime wedges
Instructions
- Combine the chicken seasoning spices together in a small dish. Sprinkle it evenly over both sides of the chicken breasts.
- Heat the olive oil in a large skillet over medium-high heat. Once heated, add in the chicken in a single layer. Do this in batches if needed. Cook on each side for 5-6 minutes until the chicken is very browned/charred on each side and cooked through. Place on a cutting board to rest for a few minutes. Then, slice into strips.
- In the same pan, heat the olive oil over medium heat. Once heated, add in the corn, salt and pepper. Sauté for a few minutes until the corn is charred on the edges.
- In a bowl, combine the corn, sour cream, mayonnaise, chili powder, and cotija cheese.
- Add equal portions of rice, street corn, and chicken to each bowl. Top with avocado slices, chopped cilantro, and additional cotija cheese. Serve with lime wedges.
Notes
- For added flavor, marinate the chicken for a few hours before cooking.
- You can customize the toppings according to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg