You’ll Want Seconds! | Street Corn Chicken Rice Bowl

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta is lower in fat, while parmesan is more accessible.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

chicken breast

🥗Healthier: tofu

💰Cheaper: thighs

Tofu is plant-based; thighs are more economical.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is higher in protein; bulgur is often cheaper.

Make marinade with 1/2 cup olive oil, juice of 1 lime, all-purpose seasoning, chili powder, garlic powder, cumin, and cayenne; whisk together.

Trim and slice boneless skinless chicken thighs into chicken finger size pieces.

Toss chicken in marinade and let sit for 30 minutes in the fridge.

Preheat oven to 350 degrees and bake marinated chicken for 15-20 minutes.

Prepare elote corn salad by mixing mayonnaise, sour cream, juice of 1 lime, and a teaspoon of all-purpose seasoning in a bowl.

Add drained corn, drained and rinsed black beans, 1/3 cup chopped red onion, minced garlic, and chopped cilantro to the dressing; mix well.

Cover and refrigerate corn salad to let flavors meld.

Once chicken is cooked, chop into bite-sized pieces.

Assemble the bowl with cilantro lime rice, chopped chicken, and elote corn salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens