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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

My Street Corn Chicken Rice Bowls is a real game changer. My family loves mexican food so I thought I would combine some of my favorite and most popular recipes into a whole new meal that everyone loves. It’s vibrant, it’s filling, and it’s just plain delicious.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Servings: 4 Servings

Calories: 1,598 kcal per serving

Ingredients

  • ½ cup - olive oil
  • 2 tablespoons - lime juice
  • 2 teaspoons - chili powder
  • 2 teaspoons - all-purpose seasoning
  • 1 tsp - garlic powder
  • 1 tsp - ground cumin
  • ¼ tsp - cayenne
  • 2 pounds - chicken thighs
  • 15 ounces - corn
  • 14 ounces - black beans
  • ⅓ cup - red onion
  • 2 cloves - garlic
  • 2 tablespoons - mayonnaise
  • 2 tablespoons - sour cream
  • 1 - lime
  • 1 tsp - all-purpose seasoning
  • ½ tsp - chili powder
  • 4 cups - cilantro lime rice
  • guacamole, pico de gallo, sour cream, shredded cheese

Instructions

  1. In a small bowl, combine olive oil, lime juice, chili powder, All Purpose Seasoning, garlic powder, cumin and cayenne. Stir to combine.
  2. Transfer to a ziptop bag and add chicken. Remove excess air from the bag and seal.
  3. Smoosh the chicken around so it’s completely coated.
  4. Marinate in the refrigerator for 30 minutes to 2 hours.
  5. Remove the chicken from the marinade and discard the excess marinade.
  6. 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.
  7. While the chicken in marinating, combine all of the elote salad ingredients in a medium bowl and stir to combine.
  8. Cover and refrigerate until ready to use.
  9. Layer 1 cup of cilantro lime rice in the bottom of a bowl.
  10. Slice chicken into bite sized pieces and arrange on top of the rice.
  11. Top with desired amount of street corn salad.
  12. Serve with your favorite toppings.

Nutrition

Energy: 1,598 kcal | Total Fat: 58 g | Saturated: 10 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 221 mg | Total Carbs: 198 g | Fiber: 16 g | Sugars: 8 g | Proteins: 71 g | Sodium: 661 mg | Polyunsaturated: 13 g | Monounsaturated: 32 g

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