Street Corn Chicken Bowl
A delightful mix of tender chicken, street corn, creamy jalapeño dip, and fresh avocado, served over warm rice for a fulfilling weeknight dinner.
Ingredients
For the chicken
- 2 pounds chicken breasts or tenderloins, cut into 2" chunks
- 2 tablespoons blackened seasoning
- 3 tablespoons olive oil for cooking
For the rice and toppings
- 2 cups dry jasmine rice or your preferred rice
- 1 cup prepared homemade Chuy’s creamy jalapeno dip
- 3 cups prepared Street Corn Salad
- 1 each avocado, diced
- 1 each lime, sliced into wedges
- optional tajin seasoning for additional flavor
Instructions
Preparation
- Consider preparing the street corn and creamy jalapeno dip ahead of time for better flavor.
- Cook the rice according to the package instructions.
- Drizzle chicken chunks with one tablespoon of olive oil and sprinkle with blackened seasoning, ensuring each piece is well-coated.
Cooking
- Heat a large skillet over medium heat and add two tablespoons of olive oil.
- Add the seasoned chicken and cook until golden brown and cooked through, about a few minutes on each side.
Assembly
- Add one cup of cooked rice to the bottom of each bowl.
- Layer with 2/3 cup of street corn salad, followed by a scoop of chicken.
- Drizzle with creamy jalapeño dip, top with diced avocado and lime wedge.
- Sprinkle tajin seasoning on top, if desired.
Notes
This bowl is excellent for meal prep and can be stored in the fridge for quick lunches or dinners. Always use fresh ingredients for best results.