Street Corn Chicken Rice Bowls
These street corn chicken and rice bowls feature juicy blackened chicken atop a bed of rice with sweet, tangy Mexican street corn and a drizzle of creamy jalapeño dressing. Perfect for meal prep!
Servings: 4 bowls
Ingredients
- 2 pounds chicken breasts or tenderloins, cut into 2" chunks
- 2 tablespoons blackened seasoning
- 2 cups dry jasmine rice or your preferred rice
- 1 cup prepared homemade Chuy's creamy jalapeño dip
- 3 cups prepared Street Corn Salad
- 1 avocado diced
- 1 lime sliced into wedges
- 3 tablespoons olive oil
- Optional: Tajín seasoning
Instructions
- Prepare the street corn and creamy jalapeño sauce. I like to do this a day or two ahead of time.
- Cook two cups of rice according to the package instructions. Let the rice cook while you prepare the chicken.
- Drizzle the chicken chunks with one tablespoon of olive oil and season liberally with blackened Cajun seasoning.
- Heat a large skillet over medium heat. Add two tablespoons of oil, or enough to coat the pan. Add the chicken and cook for about 3-4 minutes per side, or until the internal temp reaches 165 degrees.
- To build the bowls, add 1 cup of rice into a bowl. Top with 2/3 cup of street corn, add a scoop of the chicken, and top with a drizzle of creamy jalapeño sauce, diced avocado, and a lime wedge. If desired, sprinkle the bowls with Tajín seasoning.
Notes
Blackened Cajun Seasoning
1 tablespoon mild paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
3/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon brown sugar
1/2-3/4 teaspoon cayenne pepper
3/4 teaspoons salt
1/4 teaspoon cracked black pepper to taste
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
3/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon brown sugar
1/2-3/4 teaspoon cayenne pepper
3/4 teaspoons salt
1/4 teaspoon cracked black pepper to taste