Street Corn Rice Bowls

This rice bowl is delicious, filling while still being light. I like to use my Cilantro Lime Chicken marinade with these but you can use any grilled chicken options. You can top these with all sorts of different options but do not skip out on the street corn mix, it takes these over the top.

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Ingredients

• Grilled chicken, I love this Cilantro Lime Chicken Marinade

• 3 - 4 cups cooked rice, I prefer Jasmine rice

• Other toppings of your choice: Jalapenos, Cherry Tomatoes, Lime Wedges, Sour Cream, Black beans, Cilantro

Mexican Street Corn

• 1 can of corn, drained

• 1/2 red onion, diced

• 1/3 cup may

• 1/4 cup feta cheese, crumbled

• 1/4 cup cotija cheese, crumbled

• 2 Tablespoons cilantro, chopped

• 2 Tablespoons lime juice

• 2 cloves garlic, minced

• 1/2 teaspoon chili powder

• 1/4 teaspoon paprika

• Salt and Pepper to taste

Steps

1. Cook the chicken

2. Cook the rice according to the package

3. Cook all the Mexican Street Corn ingredients in a sauce pan together for 5 - 10 minutes on low until warmed up

4. Assemble the bowls with rice, chicken, corn and any other ingredients of choice. I like mine with cherry tomatoes, black beans (warmed up) and cilantro

   
   

Tips

• When I cook jasmine rice I always season it with a generous amount of onion and garlic powder to give it more flavor

Nutrition

This is based on My Fitness Pals calculation for 6 bowls with rice, Cilantro Lime Chicken, Street Corn, black beans, cherry tomatoes and cilantro as toppings.

670 calories / serving

54.9g Carbs / 34.5g Fat / 37.3g Protein