Chicken Street Corn Bowl

This Chicken Street Corn Bowl is a delicious, quick and easy dinner idea that is packed with flavor! Made with smokey, honey chipotle chicken, street corn salsa, and rice, this 30 minute dinner is one recipe you will want to make on repeat! An easy weeknight dinner, or easy meal prep option.

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EASY CHICKEN STREET CORN BOWLS

Easy weeknight dinners are a must for busy families, and these Chicken Street Corn Bowls is a recipe I keep on repeat in the summer. Loaded with vibrant Mexican-inspired flavors, every bite is fresh, bold, and packed with flavor.

I always love finding ways to incorporate street corn salsa into recipes, and this pairs perfectly with the honey chipotle chicken marinade. If you love this recipe, you need to try my Hot Honey Beef Bowl.

WHY YOU'LL LOVE THESE CHICKEN STREET CORN BOWLS

Easy to Make: This recipe is made with simple ingredients that are full of flavor. Only takes 30 minutes to make, but tastes like you spent hours in the kitchen.

Meal Prep: These Chicken Street Corn Bowls are perfect for meal prep, packing in plenty of fresh vegetables and protein to keep you full throughout the week. I like pairing it with rice, or cooked yellow potatoes.

Delicious: The chicken street corn bowl brings the perfect balance of heat and sweetness, while the street corn salsa adds a creamy, zesty bite. This has easily become one of my favorite flavor combinations, especially in the summer time!

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INGREDIENTS

• Chicken Breast: Tender chicken breast brings plenty of protein and hearty flavor to this recipe. Alternative options can include chicken thighs or tenders
• White Rice: White rice adds the fluffy texture for the chicken and corn. Alternative options include crispy yellow potatoes
• Vegetables: Frozen corn, and cilantro help add the mexican street corn flavors to this dinner.
• Seasonings: The variety of seasonings used in this recipe help provide the rich depth to this dinner.
• Cheese: Queso fresco adds a creamy, slightly salty flavor to the street corn salsa.

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HOW TO MAKE EASY CHICKEN STREET CORN BOWLS

For chicken marinade, first combine all ingredients listed above and add to medium bowl with chicken breast. Let the chicken marinade for minimum of 30 minutes. The longer it marinates, the more flavor the chicken will have.

Next, preheat oven to 375 degrees. Next, spread the chicken evenly across a baking tray. Then, bake for 15-20 minutes, or until the internal temperature reaches 165°F.

I use frozen corn for this recipe. Simply heat it according to the package instructions.

Once cooked, add paprika, garlic powder, chili lime seasoning, salt and pepper to taste. Add mayo, sour cream, and lime juice.

Next, add small handful of cilantro and queso fresco cheese. Mix together.

Once the chicken is fully cooked, begin assembling the bowls by adding the rice. Then, top with the street corn mixture and sliced chicken.

TIPS AND TRICKS

Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days.This quick chicken streen corn bowl also makes a great meal prep option to enjoy throughout the week.

Substitutions: For the street corn mixture, I used McCormick Mayonesa Mayonnaise with lime juice. However, alternative options are using regular mayo with added freshly squeezed lime juice. It helps provide the citrus flavors for the street corn.

Sour Cream: If you're looking for a healthier alternative to sour cream, you can easily swap in Greek yogurt or creamy cottage cheese. Not only do these options add a boost of protein, but they also still deliver the same rich, delicious flavor!

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