Description
Experience the vibrant flavors of summer with these delectable Street Corn Chicken Bowls. Juicy blackened chicken, tender jasmine rice, and sweet street corn come together in a colorful dish that’s perfect for meal prep or a quick weeknight dinner. Topped with creamy jalapeno sauce, fresh avocado, and zesty lime wedges, each bowl is a delightful explosion of taste. This recipe offers not only a satisfying meal but also the flexibility to customize to your liking. Enjoy this wholesome dish any time of year!
Ingredients
Scale
- 2 lbs chicken breasts or tenderloins (cut into 2" chunks)
- 2 tablespoons blackened seasoning
- 2 cups dry jasmine rice
- 1 cup prepared homemade creamy jalapeno dip
- 3 cups prepared street corn salad
- 1 avocado (diced)
- 1 lime (sliced into wedges)
- 3 tablespoons olive oil
Instructions
- Prepare the street corn salad and creamy jalapeno dip ahead of time for convenience.
- Cook jasmine rice according to package instructions; let it steam while preparing the chicken.
- Drizzle chicken with olive oil and season generously with blackened seasoning.
- Heat a skillet over medium heat, add oil, and cook chicken pieces for about 3-4 minutes on each side until they reach an internal temperature of 165°F.
- Assemble each bowl starting with cooked rice, then add street corn, blackened chicken, drizzle creamy jalapeno sauce, garnish with diced avocado, and top with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg