From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Street Corn Chicken Rice Bowl
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Chicken
1
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In a small bowl, combine olive oil, lime juice, chili powder, All Purpose Seasoning, garlic powder, cumin and cayenne. Stir to combine.
2
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Transfer to a ziptop bag and add chicken. Remove excess air from the bag and seal.
3
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Smoosh the chicken around so it’s completely coated.
4
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Marinate in the refrigerator for 30 minutes to 2 hours.
5
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Remove the chicken from the marinade and discard the excess marinade.
6
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Preheat grill to medium-high. Grill chicken for 5-6 minutes per side or until the internal temperature of the chicken reaches 165 degrees F. You can also bake in a 350 degree F preheated oven for 20-25 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Street Corn Salad
1
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While the chicken in marinating, combine all of the elote salad ingredients in a medium bowl and stir to combine.
2
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Cover and refrigerate until ready to use.
Bowl
1
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Layer 1 cup of cilantro lime rice in the bottom of a bowl.
2
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Slice chicken into bite sized pieces and arrange on top of the rice.
3
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Top with desired amount of street corn salad.
4
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Serve with your favorite toppings.
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Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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