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Street Corn Chicken Bowls

Street Corn Chicken Bowls

You'll love these meal-prep-friendly Street Corn Chicken Bowls with juicy blackened chicken, tender rice, and sweet street corn.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course, Meal Prep
Cuisine American
Servings 4 bowls
Calories 650 kcal

Equipment

  • skillet
  • rice cooker

Ingredients
  

Chicken and Rice

  • 2 lbs chicken breasts or tenderloins cut into 2" chunks
  • 2 tablespoons blackened seasoning
  • 2 cups dry jasmine rice or your preferred rice
  • 3 tablespoons olive oil
  • optional: tajin seasoning

Toppings

  • 1 cup prepared homemade Chuy's creamy jalapeno dip
  • 3 cups prepared Street Corn Salad
  • 1 whole avocado diced
  • 1 whole lime sliced into wedges

Instructions
 

Preparation

  • Prepare the street corn and creamy jalapeno sauce. I like to do this a day or two ahead of time.
  • Cook two cups of rice according to the package instructions. Let the rice cook while you prepare the chicken.
  • Drizzle the chicken chunks with one tablespoon of olive oil and season liberally with blackened cajun seasoning.
  • Heat a large skillet over medium heat. Add two tablespoons of oil, or enough to coat the pan. Add in the chicken and cook about 3-4 minutes per side or until internal temp reaches 165 degrees.
  • To build the bowls, add 1 cup of rice into a bowl. Top with ⅔ cup of street corn, add a scoop of the chicken and top with a drizzle of creamy jalapeno sauce, diced avocado and a lime wedge. If desired, sprinkle the bowls with tajin seasoning.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 60gProtein: 35gFat: 30gSaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 60mgIron: 3mg
Keyword avocado, blackened chicken, jalapeno dressing, meal prep, street corn, Street Corn Chicken Bowls
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