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Street corn vibes + high-protein chicken = dinner win. Inspired by @ice.karimcooks Who’s trying this? 😍🌶️ #mexicanfood #chicken #streetcorn #chickenbowl #ricebowl
Street corn vibes + high-protein chicken = dinner win. Inspired by @ice.karimcooks Who’s trying this? 😍🌶️ #mexicanfood #chicken #streetcorn #chickenbowl #ricebowl
Street corn chicken bowls that will have you side-eyeing every boring lunch you’ve ever packed. Like, I’m sorry to all my past salads… I didn’t know life could be like this. Juicy grilled chicken, grilled corn (seasoned like it has a purpose), and that cilantro sauce we’re all emotionally attached to. It all comes together into one bowl that feels a little too good for a Tuesday. It’s giving “I casually made this” but also “please acknowledge my efforts.” Fair warning: people will start hovering in your kitchen like they’ve been invited, but you won’t want to share this one. Ingredients: Chicken breasts or thighs Corn on the cob (for grilling) Cooked rice (or cauliflower rice) Cotija cheese Lime Mayo Chicken + Corn Seasoning: SazonPaprikaGarlic powderSalt + pepper Cilantro Sauce: 1 cup fresh cilantro1–2 cloves garlicJuice of 1 lemon1–2 tbsp olive oilSalt to taste Instructions: 1. Season chicken and corn with sazon, paprika, garlic powder, salt + pepper. 2. Grill chicken and corn until cooked through and nicely charred. 3. Cut corn off the cob and slice the chicken. 4. Blend cilantro, garlic, lemon juice, olive oil, and salt until smooth. 5. In a bowl, mix grilled corn with mayo, cotija cheese, lime juice, and a generous amount of cilantro sauce. 6. Build bowls with rice, chicken, and street corn mixture. 7. Top with extra cotija, lime, cilantro, or more sauce if you’ve got it left. Save this one because this is the kind of meal that mysteriously never makes it to leftovers. #mealprep #highproteindinner #healthydinnerideas #feelgoodfood #cozyrecipes
Street corn chicken bowls that will have you side-eyeing every boring lunch you’ve ever packed. Like, I’m sorry to all my past salads… I didn’t know life could be like this. Juicy grilled chicken, grilled corn (seasoned like it has a purpose), and that cilantro sauce we’re all emotionally attached to. It all comes together into one bowl that feels a little too good for a Tuesday. It’s giving “I casually made this” but also “please acknowledge my efforts.” Fair warning: people will start hovering in your kitchen like they’ve been invited, but you won’t want to share this one. Ingredients: Chicken breasts or thighs Corn on the cob (for grilling) Cooked rice (or cauliflower rice) Cotija cheese Lime Mayo Chicken + Corn Seasoning: SazonPaprikaGarlic powderSalt + pepper Cilantro Sauce: 1 cup fresh cilantro1–2 cloves garlicJuice of 1 lemon1–2 tbsp olive oilSalt to taste Instructions: 1. Season chicken and corn with sazon, paprika, garlic powder, salt + pepper. 2. Grill chicken and corn until cooked through and nicely charred. 3. Cut corn off the cob and slice the chicken. 4. Blend cilantro, garlic, lemon juice, olive oil, and salt until smooth. 5. In a bowl, mix grilled corn with mayo, cotija cheese, lime juice, and a generous amount of cilantro sauce. 6. Build bowls with rice, chicken, and street corn mixture. 7. Top with extra cotija, lime, cilantro, or more sauce if you’ve got it left. Save this one because this is the kind of meal that mysteriously never makes it to leftovers. #mealprep #highproteindinner #healthydinnerideas #feelgoodfood #cozyrecipes
Street Corn Chicken Bowls Wife’s request. Kids approved. This recipe will be back. 👇 **Recipe below**👇 INGREDIENTS 1/2 Red Onion 1/2 Cup Red Wine Vinegar 1/2 Cup Water 1 Teaspoon Honey 3/4 Cup of Greek Yogurt 1/2 Cup Cilantro 1 Tablespoon Mayonnaise 2 Adobo or Chipotle Peppers 3/4 Green Pepper 2 Jalapeños 3/4 cup Cotija Cheese 2 Tablespoon Cumin 2 Tablespoon Chili Powder 2 Tablespoon Paprika 2 Lime 4 Corn Salt, Pepper, Garlic Powder to Taste Cherry Tomatos 2 Chicken Breasts 1 Avocado Pickled Red Onion 1/2 Red Onion 1/2 Cup Red Wine Vinegar 1/2 Cup Water 1 Teaspoon Honey Cut 1/2 red onion into small slivers. Mix in a bowl with 1/2 cup of red wine vinegar, 1/2 cup water, and 1 teaspoon of honey. Mix and store in the fridge for a minimum of 20 minutes. The longer this has to sit the better. Street Corn 3/4 Cup of Greek Yogurt 1/2 Cup Cilantro 1 Tablespoon Mayonnaise 1 Teaspoon Olive Oil 2 Adobo or Chipotle Peppers 3/4 Green Pepper 1 Jalapeño 3/4 cup Cotija Cheese 1 Tablespoon Cumin 1 Tablespoon Chili Powder 1 Tablespoon Paprika 1 Lime 4 Corn Salt, Pepper, Garlic Powder to Taste Place 4 corn on the cob onto your grill or flattop at low to medium heat. Add olive oil, cumin, cumin, chili powder, paprika, salt, pepper, and garlic powder, turning every 5 minutes to sear all 4 sides. Dice 1/2 cup cilantro, 2-3 adobo peppers, and 1 jalapeño and place in a bowl. Add 3/4 cup greek yogurt, 1 tablespoon cumin, chili powder, paprika, 3/4 cup cotija cheese, the squeeze of 1 lime, corn, and salt, pepper, garlic to taste. Stir and set aside in fridge. Street Corn Chicken Bowls 2 Chicken Breasts Cherry tomatos 1 Avocado 1 Jalapeño Cilantro rice lime Street Corn Pickled Onions Dice 2 chicken breasts into small cubes. Oil and place on grill, flattop, or cast iron pan. Season with salt, pepper, garlic powder, cumin, paprika, and chili powder. Sear and bring up to 165 degrees. Chop 1 avocado, 1 Jalapeño, and cherry tomato. Place rice, chicken, cherry tomato, avocado, street corn, and pickled onion into bowl. Squeeze lime on top and serve. #food #dinner #recipe #cooking #outdoorcooking
Street Corn Chicken Bowls Wife’s request. Kids approved. This recipe will be back. 👇 **Recipe below**👇 INGREDIENTS 1/2 Red Onion 1/2 Cup Red Wine Vinegar 1/2 Cup Water 1 Teaspoon Honey 3/4 Cup of Greek Yogurt 1/2 Cup Cilantro 1 Tablespoon Mayonnaise 2 Adobo or Chipotle Peppers 3/4 Green Pepper 2 Jalapeños 3/4 cup Cotija Cheese 2 Tablespoon Cumin 2 Tablespoon Chili Powder 2 Tablespoon Paprika 2 Lime 4 Corn Salt, Pepper, Garlic Powder to Taste Cherry Tomatos 2 Chicken Breasts 1 Avocado Pickled Red Onion 1/2 Red Onion 1/2 Cup Red Wine Vinegar 1/2 Cup Water 1 Teaspoon Honey Cut 1/2 red onion into small slivers. Mix in a bowl with 1/2 cup of red wine vinegar, 1/2 cup water, and 1 teaspoon of honey. Mix and store in the fridge for a minimum of 20 minutes. The longer this has to sit the better. Street Corn 3/4 Cup of Greek Yogurt 1/2 Cup Cilantro 1 Tablespoon Mayonnaise 1 Teaspoon Olive Oil 2 Adobo or Chipotle Peppers 3/4 Green Pepper 1 Jalapeño 3/4 cup Cotija Cheese 1 Tablespoon Cumin 1 Tablespoon Chili Powder 1 Tablespoon Paprika 1 Lime 4 Corn Salt, Pepper, Garlic Powder to Taste Place 4 corn on the cob onto your grill or flattop at low to medium heat. Add olive oil, cumin, cumin, chili powder, paprika, salt, pepper, and garlic powder, turning every 5 minutes to sear all 4 sides. Dice 1/2 cup cilantro, 2-3 adobo peppers, and 1 jalapeño and place in a bowl. Add 3/4 cup greek yogurt, 1 tablespoon cumin, chili powder, paprika, 3/4 cup cotija cheese, the squeeze of 1 lime, corn, and salt, pepper, garlic to taste. Stir and set aside in fridge. Street Corn Chicken Bowls 2 Chicken Breasts Cherry tomatos 1 Avocado 1 Jalapeño Cilantro rice lime Street Corn Pickled Onions Dice 2 chicken breasts into small cubes. Oil and place on grill, flattop, or cast iron pan. Season with salt, pepper, garlic powder, cumin, paprika, and chili powder. Sear and bring up to 165 degrees. Chop 1 avocado, 1 Jalapeño, and cherry tomato. Place rice, chicken, cherry tomato, avocado, street corn, and pickled onion into bowl. Squeeze lime on top and serve. #food #dinner #recipe #cooking #outdoorcooking
Street Corn Chicken Bowls Serves 4–6 Chicken: Ingredients • 4 chicken breasts (cut in half before seasoning and cooking for quicker, even cooking) • ½ tsp salt • ½ tsp pepper • ½ tsp chili powder • ¼ tsp garlic powder • ¼ tsp smoked paprika (or measure with your heart) Instructions 1. Season the chicken evenly with all spices. 2. Cook in a skillet over high heat, searing each side for about 3 minutes. Reduce the heat and continue cooking until the internal temperature reaches 165°F. 3. Let rest for a few minutes, then slice or dice. Rice: Ingredients • 2 cups white rice • 4 cups water • Salt and pepper to taste Instructions 1. Bring water to a boil. 2. Add rice, reduce heat, cover, and simmer until rice is tender and water is absorbed (about 15–18 minutes). 3. Season with salt and pepper to taste as well as 2 Tbsp of butter. Street Corn Mixture: Ingredients • 1 can corn, drained • ¼ red onion, finely chopped • 4 oz cotija cheese, crumbled • 2 tbsp chopped pickled jalapeños • 2 tbsp chopped cilantro • Juice of 1 lime • ½ tsp salt • 1 tsp chili powder • 1 tbsp mayonnaise • 2 tbsp Greek yogurt Instructions 1. In a bowl, combine corn, red onion, cotija cheese, jalapeños, and cilantro. 2. Add lime juice, salt, chili powder, mayonnaise, and Greek yogurt. 3. Mix well until everything is evenly coated. Toppings: • Lime wedges • Tajín seasoning (for a spicy kick) • Fresh cilantro To Assemble Layer rice, sliced chicken, and the street corn mixture in a bowl. Top with extra cilantro, a squeeze of lime, and a sprinkle of Tajín. Recipe inspo from @reviskitchenn #cook #easymeals #easyrecipe #meal #cooking
Street Corn Chicken Bowls Serves 4–6 Chicken: Ingredients • 4 chicken breasts (cut in half before seasoning and cooking for quicker, even cooking) • ½ tsp salt • ½ tsp pepper • ½ tsp chili powder • ¼ tsp garlic powder • ¼ tsp smoked paprika (or measure with your heart) Instructions 1. Season the chicken evenly with all spices. 2. Cook in a skillet over high heat, searing each side for about 3 minutes. Reduce the heat and continue cooking until the internal temperature reaches 165°F. 3. Let rest for a few minutes, then slice or dice. Rice: Ingredients • 2 cups white rice • 4 cups water • Salt and pepper to taste Instructions 1. Bring water to a boil. 2. Add rice, reduce heat, cover, and simmer until rice is tender and water is absorbed (about 15–18 minutes). 3. Season with salt and pepper to taste as well as 2 Tbsp of butter. Street Corn Mixture: Ingredients • 1 can corn, drained • ¼ red onion, finely chopped • 4 oz cotija cheese, crumbled • 2 tbsp chopped pickled jalapeños • 2 tbsp chopped cilantro • Juice of 1 lime • ½ tsp salt • 1 tsp chili powder • 1 tbsp mayonnaise • 2 tbsp Greek yogurt Instructions 1. In a bowl, combine corn, red onion, cotija cheese, jalapeños, and cilantro. 2. Add lime juice, salt, chili powder, mayonnaise, and Greek yogurt. 3. Mix well until everything is evenly coated. Toppings: • Lime wedges • Tajín seasoning (for a spicy kick) • Fresh cilantro To Assemble Layer rice, sliced chicken, and the street corn mixture in a bowl. Top with extra cilantro, a squeeze of lime, and a sprinkle of Tajín. Recipe inspo from @reviskitchenn #cook #easymeals #easyrecipe #meal #cooking
Street Corn Chicken Bowls One of the easiest dinners and packed with so much flavor! No more boring basic chicken. Comment “corn” and I’ll send the recipe straight to you! #streetcorn #chickenbowl
Street Corn Chicken Bowls One of the easiest dinners and packed with so much flavor! No more boring basic chicken. Comment “corn” and I’ll send the recipe straight to you! #streetcorn #chickenbowl
Mexican Style Street Corn Bowl (Per Serving - 2 Total) 595 Calories 50gP | 59gC | 35gF Ingredients: 400g Chicken Breast 2 Tsp Garlic powder 1 Tsp Chili Powder 2 Tsp Parika 1 Tsp Cumin 1 Tsp Salt 1 Tsp Pepper Juice of ½ lime 1 Tbsp Minced Garlic Creamy Corn: 2 Tbsp Light Mayo 4 Tbsp Sour Cream 1 Lime Juice 1 Tsp Tajin (Optional) 2 Cups of Corn ¼ Cup Jalapeno finely diced ½ Cup Red Onion diced Toppings: ½ Avocado Cilantro Instructions: 1. On a medium heat, stir fry the corn, red onions and jalapenos until golden brown. 2. Into a bowl, mix the follow to make the creamy corn 2 Tbsp Light Mayo, 4 Tbsp Sour Cream, 1 Lime Juice, 1 Tsp Tajin (Optional), 2 Cups of Corn, Jalapeno finely diced and Red Onion diced 3. Cube up 400g of chicken breast and add the spice mix mentioned above, a squeeze of half a lime and cook in the air fryer or oven at 400F for 14-16mins 4. Plate with 125g of white rice, the cooked chicken, cubed avocado, street corn, cilantro and enjoy! Follow me for daily healthy recipes!
Mexican Style Street Corn Bowl (Per Serving - 2 Total) 595 Calories 50gP | 59gC | 35gF Ingredients: 400g Chicken Breast 2 Tsp Garlic powder 1 Tsp Chili Powder 2 Tsp Parika 1 Tsp Cumin 1 Tsp Salt 1 Tsp Pepper Juice of ½ lime 1 Tbsp Minced Garlic Creamy Corn: 2 Tbsp Light Mayo 4 Tbsp Sour Cream 1 Lime Juice 1 Tsp Tajin (Optional) 2 Cups of Corn ¼ Cup Jalapeno finely diced ½ Cup Red Onion diced Toppings: ½ Avocado Cilantro Instructions: 1. On a medium heat, stir fry the corn, red onions and jalapenos until golden brown. 2. Into a bowl, mix the follow to make the creamy corn 2 Tbsp Light Mayo, 4 Tbsp Sour Cream, 1 Lime Juice, 1 Tsp Tajin (Optional), 2 Cups of Corn, Jalapeno finely diced and Red Onion diced 3. Cube up 400g of chicken breast and add the spice mix mentioned above, a squeeze of half a lime and cook in the air fryer or oven at 400F for 14-16mins 4. Plate with 125g of white rice, the cooked chicken, cubed avocado, street corn, cilantro and enjoy! Follow me for daily healthy recipes!
@jar.of.lemons Oh my goodness, these Street Corn Chicken Rice Bowls are seriously my favorite! Everything cooks in one pan and is served over fluffy rice for a meal that’s ready in 30 minutes or less. I love that they have 46 grams of protein and taste restaurant-worthy, but are so easy to make at home! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Comment “RECIPE” to save this to your DM’s! ✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Chicken 1 1/2 pounds chicken breast 1 teaspoon garlic powder 1 teaspoon smoked paprika 1/2 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon pepper pinch of chipotle powder optional but so good! 1 Tablespoon avocado oil 1/2 teaspoon honey 1/2 Tablespoon lime juice freshly squeezed ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Street Corn 1 1/2 cups frozen corn preferably grilled or roasted pinch of salt 1/4 teaspoon ancho chili powder 1/2 cup plain Greek yogurt or mayo 3 Tablespoons freshly squeezed lime juice zest of 3/4 lime 1/4 cup red onion finely diced 1/4 cup green bell pepper or jalapeño optional, finely chopped 1/3 cup cotija cheese 1/3 cup cilantro chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Bowls 2 cups cooked rice 1 medium avocado sliced ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cube the chicken breast and mix with the garlic, smoked paprika, cumin, salt, pepper, and chipotle. Heat the avocado oil in a skillet over medium-high heat, and cook the chicken until it starts to brown a little, about 5-6 minutes. While the chicken cooks, zest the lime for the street corn and set aside. Add the honey and lime juice to the chicken, then cook for another 5-6 minutes until the juices thicken and the chicken is fully cooked. Remove the chicken from the pan and keep warm, save any juice left from the pan in a small container. In the same skillet (dry), lightly sauté the corn over medium-high heat with salt and chili powder until warm and lightly browned for about 1 min. Meanwhile, whisk the yogurt, lime juice and lime zest together in a medium bowl. Add in the red onion, green bell pepper (or jalapeño), cotija cheese, cilantro, and cooked corn. Mix until evenly combined. Assemble the bowls and enjoy! https://www.jaroflemons.com/street-corn-chicken-rice-bowls/
@jar.of.lemons Oh my goodness, these Street Corn Chicken Rice Bowls are seriously my favorite! Everything cooks in one pan and is served over fluffy rice for a meal that’s ready in 30 minutes or less. I love that they have 46 grams of protein and taste restaurant-worthy, but are so easy to make at home! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Comment “RECIPE” to save this to your DM’s! ✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Chicken 1 1/2 pounds chicken breast 1 teaspoon garlic powder 1 teaspoon smoked paprika 1/2 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon pepper pinch of chipotle powder optional but so good! 1 Tablespoon avocado oil 1/2 teaspoon honey 1/2 Tablespoon lime juice freshly squeezed ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Street Corn 1 1/2 cups frozen corn preferably grilled or roasted pinch of salt 1/4 teaspoon ancho chili powder 1/2 cup plain Greek yogurt or mayo 3 Tablespoons freshly squeezed lime juice zest of 3/4 lime 1/4 cup red onion finely diced 1/4 cup green bell pepper or jalapeño optional, finely chopped 1/3 cup cotija cheese 1/3 cup cilantro chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Bowls 2 cups cooked rice 1 medium avocado sliced ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cube the chicken breast and mix with the garlic, smoked paprika, cumin, salt, pepper, and chipotle. Heat the avocado oil in a skillet over medium-high heat, and cook the chicken until it starts to brown a little, about 5-6 minutes. While the chicken cooks, zest the lime for the street corn and set aside. Add the honey and lime juice to the chicken, then cook for another 5-6 minutes until the juices thicken and the chicken is fully cooked. Remove the chicken from the pan and keep warm, save any juice left from the pan in a small container. In the same skillet (dry), lightly sauté the corn over medium-high heat with salt and chili powder until warm and lightly browned for about 1 min. Meanwhile, whisk the yogurt, lime juice and lime zest together in a medium bowl. Add in the red onion, green bell pepper (or jalapeño), cotija cheese, cilantro, and cooked corn. Mix until evenly combined. Assemble the bowls and enjoy! https://www.jaroflemons.com/street-corn-chicken-rice-bowls/
Street corn chicken bowls but make it high protein + healthier🌽 full recipe on my Substack🤍
Street corn chicken bowls but make it high protein + healthier🌽 full recipe on my Substack🤍
Street corn chicken rice bowls 😋🥑 #streetcornrecipe #chickenricebowl #streetcornchickenricebowl #dinnerideas #dinnerwithme
Street corn chicken rice bowls 😋🥑 #streetcornrecipe #chickenricebowl #streetcornchickenricebowl #dinnerideas #dinnerwithme
🌽 Street Corn Chicken Rice Bowls Chicken: • 1 lb chicken breast or thighs • 1 tbsp olive oil • 1 tsp chili powder • 1/2 tsp garlic powder • 1/2 tsp paprika • 1/2 tsp salt • 1/4 tsp black pepper ⸻ Rice: • 1 cup uncooked rice (makes ~2–3 cups cooked) • 2 cups water • Pinch of salt ⸻ 🌽 Street Corn Mix: • 1 ½ cups corn (fresh, canned, or frozen) • 1/4 cup mayo • 2 tbsp Greek yogurt (optional but creamy + lighter) • Juice of 1 lime • 1/2 tsp chili powder • 1/4 tsp garlic powder • 1/4 tsp salt ⸻ Toppings: • 1/3 cup crumbled cotija or feta • 2 tbsp chopped cilantro • Extra lime wedges • Optional: hot sauce or tajín 🌶️ ⸻ Assembly: • 1 cup cooked rice per bowl • Top with sliced chicken • Add a big scoop of street corn mix • Sprinkle cheese + cilantro • Squeeze lime over everything #pinkapronshark #easydinner #streetcorn #dinnerbowl #dinner
🌽 Street Corn Chicken Rice Bowls Chicken: • 1 lb chicken breast or thighs • 1 tbsp olive oil • 1 tsp chili powder • 1/2 tsp garlic powder • 1/2 tsp paprika • 1/2 tsp salt • 1/4 tsp black pepper ⸻ Rice: • 1 cup uncooked rice (makes ~2–3 cups cooked) • 2 cups water • Pinch of salt ⸻ 🌽 Street Corn Mix: • 1 ½ cups corn (fresh, canned, or frozen) • 1/4 cup mayo • 2 tbsp Greek yogurt (optional but creamy + lighter) • Juice of 1 lime • 1/2 tsp chili powder • 1/4 tsp garlic powder • 1/4 tsp salt ⸻ Toppings: • 1/3 cup crumbled cotija or feta • 2 tbsp chopped cilantro • Extra lime wedges • Optional: hot sauce or tajín 🌶️ ⸻ Assembly: • 1 cup cooked rice per bowl • Top with sliced chicken • Add a big scoop of street corn mix • Sprinkle cheese + cilantro • Squeeze lime over everything #pinkapronshark #easydinner #streetcorn #dinnerbowl #dinner
High-Protein Street Corn Chicken Bowls! ✨ For the Chicken • 2 lbs chicken breast or thighs, cut into bite-size pieces • 1 tsp garlic salt • 1 tsp black pepper • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp paprika • 1 tsp cumin • Olive oil, for cooking For the Street Corn • 1 can whole kernel corn, drained • ½ cup cottage cheese (blended until smooth) • Juice of ½–1 lime • Tajín, to taste • Cotija cheese or queso fresco • Fresh cilantro, chopped For the Rice • 2–3 cups cooked rice • Juice of 1 lime • Fresh cilantro, chopped • Garlic salt, to taste Toppings • Sliced avocado • Sliced jalapeño • Red onion Instructions 1. In a large bowl, combine the chicken with garlic salt, black pepper, garlic powder, onion powder, paprika, and cumin. Mix until evenly coated. 2. Heat a skillet over medium heat and drizzle with olive oil. Cook the chicken until browned and fully cooked through. 3. While the chicken cooks, blend the cottage cheese until completely smooth. 4. In a bowl, combine the drained corn, blended cottage cheese, lime juice, Tajín, cotija cheese, and chopped cilantro. Mix well. 5. Stir lime juice and chopped cilantro into the warm cooked rice and season lightly with garlic salt. 6. Build your bowls by adding cilantro lime rice to the bottom, topping with the street corn mixture and the cooked chicken. Finish with avocado, jalapeño, and red onion. #highprotein #yum
High-Protein Street Corn Chicken Bowls! ✨ For the Chicken • 2 lbs chicken breast or thighs, cut into bite-size pieces • 1 tsp garlic salt • 1 tsp black pepper • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp paprika • 1 tsp cumin • Olive oil, for cooking For the Street Corn • 1 can whole kernel corn, drained • ½ cup cottage cheese (blended until smooth) • Juice of ½–1 lime • Tajín, to taste • Cotija cheese or queso fresco • Fresh cilantro, chopped For the Rice • 2–3 cups cooked rice • Juice of 1 lime • Fresh cilantro, chopped • Garlic salt, to taste Toppings • Sliced avocado • Sliced jalapeño • Red onion Instructions 1. In a large bowl, combine the chicken with garlic salt, black pepper, garlic powder, onion powder, paprika, and cumin. Mix until evenly coated. 2. Heat a skillet over medium heat and drizzle with olive oil. Cook the chicken until browned and fully cooked through. 3. While the chicken cooks, blend the cottage cheese until completely smooth. 4. In a bowl, combine the drained corn, blended cottage cheese, lime juice, Tajín, cotija cheese, and chopped cilantro. Mix well. 5. Stir lime juice and chopped cilantro into the warm cooked rice and season lightly with garlic salt. 6. Build your bowls by adding cilantro lime rice to the bottom, topping with the street corn mixture and the cooked chicken. Finish with avocado, jalapeño, and red onion. #highprotein #yum
These flavors came ALIVE in this recipe. So bold, creamy, fresh, and packed with flavor. We had zero leftovers. I used chicken breasts because that’s what I had, browned my corn for extra flavor, and added chicken bouillon to the rice. Every layer brought something to the bowl and I was in love. RECIPE 👇🏼 CHICKEN: • 2 large boneless, skinless chicken breasts, diced • 1 tbsp lime juice • 1 tbsp olive oil • 1 tsp chili powder • 1 tsp cumin • ½ tsp garlic powder (or 2 cloves minced) • ½ tsp salt • ¼ tsp pepper Toss chicken with marinade ingredients and let sit 15–30 minutes. Heat olive oil in a skillet. Cook chicken about 7 minutes on one side, then stir and cook another 5 minutes until browned and cooked through. Remove from pan. CORN MIX: • 2 cups frozen sweet corn • ¼ cup sliced red onion (plus more for topping) • ½ cup sour cream • 2 tbsp mayo • ½ cup crumbled Cotija (or Monterey Jack) • 1 tsp chili powder • 1 tbsp lime juice • Salt & pepper to taste In the same skillet, cook frozen corn until browned and slightly charred. In a bowl, mix sour cream, mayo, chili powder, lime juice, salt and pepper. Stir in browned corn and red onion. FOR SERVING: • 3 cups cooked rice (I added chicken bouillon while cooking) • Monterey Jack cheese • Fresh cilantro • Extra lime ASSEMBLE: Rice Chicken Street corn mixture Extra red onion Monterey Jack Cilantro Squeeze of lime This bowl is creamy, smoky, fresh, and so satisfying. Definitely making this again. #StreetCornChicken #EasyDinner #WeeknightMeals #FlavorPacked #DeliciouslyBold
These flavors came ALIVE in this recipe. So bold, creamy, fresh, and packed with flavor. We had zero leftovers. I used chicken breasts because that’s what I had, browned my corn for extra flavor, and added chicken bouillon to the rice. Every layer brought something to the bowl and I was in love. RECIPE 👇🏼 CHICKEN: • 2 large boneless, skinless chicken breasts, diced • 1 tbsp lime juice • 1 tbsp olive oil • 1 tsp chili powder • 1 tsp cumin • ½ tsp garlic powder (or 2 cloves minced) • ½ tsp salt • ¼ tsp pepper Toss chicken with marinade ingredients and let sit 15–30 minutes. Heat olive oil in a skillet. Cook chicken about 7 minutes on one side, then stir and cook another 5 minutes until browned and cooked through. Remove from pan. CORN MIX: • 2 cups frozen sweet corn • ¼ cup sliced red onion (plus more for topping) • ½ cup sour cream • 2 tbsp mayo • ½ cup crumbled Cotija (or Monterey Jack) • 1 tsp chili powder • 1 tbsp lime juice • Salt & pepper to taste In the same skillet, cook frozen corn until browned and slightly charred. In a bowl, mix sour cream, mayo, chili powder, lime juice, salt and pepper. Stir in browned corn and red onion. FOR SERVING: • 3 cups cooked rice (I added chicken bouillon while cooking) • Monterey Jack cheese • Fresh cilantro • Extra lime ASSEMBLE: Rice Chicken Street corn mixture Extra red onion Monterey Jack Cilantro Squeeze of lime This bowl is creamy, smoky, fresh, and so satisfying. Definitely making this again. #StreetCornChicken #EasyDinner #WeeknightMeals #FlavorPacked #DeliciouslyBold
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