Street Corn Chicken Bowl
Servings: 4 | Prep: 10 min | Cook Time: 25 min
INGREDIENTS
1 lb. marinated cilantro lime chicken breast from @aldiusa
Jasmine rice, used the 90 second packets (2)
1 cup fresh or frozen corn (1 tbsp. Olive oil, pepper, salt and paprika)
2 oz. cotija cheese, crumbled
4 cups arugula or mixed greens
Jalapeños
Lime wedges
Fresh Cilantro, chopped
Pickled onions or fresh onions
1/2 cup cilantro avocado yogurt dressing @aldiusa
Any other desired toppings
This Street Corn Chicken Bowl makes for the perfect weeknight dinner or a great meal prep idea.
DIRECTIONS
Cook chicken until internal temp is 165 degrees.
For the corn, thaw first (if it is frozen). Heat olive oil to a pan. Add corn and seasoning. Heat until toasted and burnt slightly. It will take a while.
Assemble each bowl with rice, chicken, 1/4 cup of corn, 1/2 oz. cotija cheese, 1 cup arugula or mixed greens, jalapenos, lime wedge, pickled onions, and 2 tbsp. cilantro avocado dressing.
NUTRITION: 1 serving Calories: 413kcal | Fat: 15g | Carbohydrates: 36g | Fiber: 2g | Sugar: 4g | Protein: 35g
Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!
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