Street Corn Chicken Bowls
Total Time: 00h 40m
Hands-on Time: 00h 30m
Makes: 4 servings
These simple street bowls with grilled chicken, creamy street corn, rice, and cotija cheese are packed with smoky fajita flavors and protein to help keep you full longer without skimping on taste. The bowls are ready in 30 minutes, and great for a quick dinner that everyone will love, or for meal prep for the week.
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Ingredients
- 1 tablespoon olive oil
- 1 bag (12 ounces) frozen corn
- 1 packet Simply Organic® Fajita Seasoning Mix, divided
- 1 cup uncooked white rice
- 1/3 cup mayonnaise
- 1/2 cup cotija or feta cheese
- 1/4 cup fresh cilantro, chopped, plus more for finishing
- 2 tablespoons lime juice
- 1 1/2 pounds boneless, skinless chicken breasts
Directions
- Heat olive oil in a medium skillet over medium heat. Add frozen corn and 1/2 packet of Fajita Seasoning Mix, and stir. Sauté for about 3 minutes, until corn is warmed and spices are fragrant.
- Remove corn from heat and transfer to a large bowl. Let cool. Meanwhile, cook rice according to package directions and set aside.
- Once corn is cooled, add mayonnaise, cotija or feta cheese, cilantro, and lime juice. Stir to coat everything thoroughly. Refrigerate in an airtight container until ready to serve.
- Preheat grill to medium-high heat. Season chicken breasts on both sides with remaining 1/2 packet Fajita Seasoning Mix and grill until cooked through to 165 degrees in center.
- Transfer chicken to a cutting board and let rest for 5 minutes, then chop into bite-sized pieces.
- To assemble bowls: Into each of 4 bowls, add one-fourth each of the rice, street corn salad, and chopped chicken. Top with additional cilantro, and lime wedges.
- Get a variety of meals from this one recipe: Substitute white fish, pork shoulder or rib meat, or your favorite vegan protein for the chicken.
