Chicken Street Corn Bowls
This Chicken Street Corn Bowl is a delicious quick and easy dinner idea that is packed with flavor! Made with smokey, honey, garlic, 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.
Servings 6 servings
Ingredients
Chicken Marinade
- 2 lb chicken breast
- ½ can chipotle adobo peppers adjust based on spice
- 1 tablespoon honey
- 1 tablespoon minced garlic
- 1 teaspoon cumin
- salt & pepper to taste
- ½ teaspoon paprika
- ½ cup cilantro
- ½ teaspoon oregano
- 1 freshly squeezed lime
- 2-3 tablespoon olive oil based on consistency
- 2 tablespoon water based on consistency
Street Corn
- 10 oz bag frozen corn or canned corn
- 1 tablespoon McCormick Mayonesa Mayonnaise with lime juice
- 1 tablespoon sour cream
- ½ freshly squeezed lime
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- 1 teaspoon chili lime seasoning
- small handful cilantro
- small handful cojita or queso fresco cheese
- salt to taste
Instructions
- For chicken marinade, 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.
- Once chicken is prepped, preheat oven to 375 degrees. On a baking tray, spread chicken evenly on tray. bake for 15-20 minutes or until internal temperature reaches 165 degrees.
- For this recipe, frozen corn was used. Heat corn based on instructions listed in package.
- 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 chicken is cooked, assemble bowl with rice, street corn mixture and sliced chicken.
