Servings: 4
Total Time: 30 minutes
For the Chicken
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 Tbsp. oil
- 1 (1 ounce) packet taco seasoning
For the Street Corn Salsa
- 1 (14.5 ounce) can corn, drained; or 2 cups cooked corn
- 2 garlic cloves, minced (about 1 tsp.)
- 2 Tbsp. mayonnaise
- 1 Tbsp. lime juice (1/2 lime)
- 1/4 tsp. chili powder
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onions
- to taste, salt and pepper
- 1 diced jalapeno, if desired
Street Corn Salsa takes center stage in our Street Corn Chicken Bowl. This bowl is simple and bright with minimal effort.
Preparation Notes
Bowl Suggestion
Cooked rice
Limes
Cilantro
Directions
For the chicken
Coat chicken in oil and season with taco seasoning. Heat a large sauté pan over medium-high heat. Cook until chicken is cooked thoroughly, 7–10 minutes.
For the Street Corn Salsa
Combine all ingredients and store in the refrigerator.
To assemble
Top cooked rice with chicken and Street Corn Salsa. Add additional toppings as desired.
Nutrition
Approximate nutrition information per serving (chicken and corn salsa only; ¼ recipe): 231 calories; 7.2 g fat; 1.2 g saturated fat; 83 mg cholesterol; 671 mg sodium; 13 g carbohydrate; 3.5 g fiber; 27 g protein