Description
These Street Corn Chicken Bowls are a delightful combination of flavors and textures, featuring tender blackened chicken, fragrant jasmine rice, zesty street corn salad, creamy jalapeno dip, and fresh toppings. A perfect dish for a quick and satisfying meal.
Ingredients
Scale
For the Chicken:
- 2 lbs chicken breasts or tenderloins (cut into 2″ chunks)
- 2 tablespoons blackened seasoning
- 3 tablespoons olive oil
For the Bowls:
- 2 cups dry jasmine rice (or your preferred rice)
- 1 cup prepared homemade Chuy’s creamy jalapeno dip
- 3 cups prepared Street Corn Salad
- 1 avocado (diced)
- 1 lime (sliced into wedges)
- optional: tajin seasoning
Instructions
- Prepare the street corn and creamy jalapeno sauce. I like to do this a day or two ahead of time.
- Cook the rice: Cook two cups of rice according to the package instructions. Let the rice cook while you prepare the chicken.
- Season the chicken: Drizzle the chicken chunks with one tablespoon of olive oil and season liberally with blackened cajun seasoning.
- Cook the chicken: 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.
- Build the bowls: To assemble the bowls, add 1 cup of rice into a bowl. Top with 2/3 cup of street corn, a scoop of chicken, a drizzle of creamy jalapeno sauce, diced avocado, and a lime wedge. Optionally, sprinkle with tajin seasoning.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 90mg
Keywords: Street Corn Chicken Bowls, Chicken Bowl Recipe, Mexican Bowl Recipe
