Description
A vibrant and flavorful bowl featuring tender shredded chicken, sweet roasted corn, and creamy street corn-inspired dressing served over rice.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken pieces, cooked and shredded
- 2 cups corn kernels, grilled or roasted
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1/4 cup lime juice
- 2 tbsp chili powder
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1/4 cup red onion, finely diced
- Salt and pepper to taste
Instructions
- Create the Creamy Base: Combine the shredded chicken, roasted corn, mayonnaise, lime juice, chili powder, and half of the cotija cheese in a large bowl and mix well.
- Season: Season the chicken and corn mixture with salt and pepper to taste.
- Assemble: Divide the cooked rice evenly among four serving bowls and spoon the chicken and corn mixture over the rice.
- Garnish: Garnish each bowl with avocado slices, the remaining cotija cheese, diced red onion, and fresh cilantro.
Notes
Ensure the chicken is cooked thoroughly; store leftovers in an airtight container for up to 3 days. For authentic flavor, sear your corn in a hot, dry skillet until it develops dark brown edges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 70 mg
Keywords: Mexican street corn, chicken bowls, high protein, meal prep, gluten-free