Street Corn Chicken Bowls Recipe

Introduction

Street Corn Chicken Bowls combine tender, blackened chicken with vibrant street corn salad and a creamy jalapeño sauce for a flavorful and satisfying meal. This dish is perfect for a quick weeknight dinner or meal prep that feels like a treat every time.

Ingredients

• 2 lbs 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 jalapeno dip
• 3 cups prepared Street Corn Salad
• 1 avocado, diced
• 1 lime, sliced into wedges
• 3 tablespoons olive oil
• Optional: tajin seasoning

Instructions

1. Step 1: Prepare the street corn salad and creamy jalapeño sauce in advance, ideally a day or two ahead to let the flavors develop.
2. Step 2: Cook 2 cups of jasmine rice according to the package instructions while you prepare the rest of the ingredients.
3. Step 3: Drizzle the chicken chunks with 1 tablespoon of olive oil, then season liberally with blackened seasoning to coat all sides.
4. Step 4: Heat a large skillet over medium heat and add 2 tablespoons of olive oil, or enough to coat the pan. Add the chicken and cook for 3-4 minutes per side until the internal temperature reaches 165°F (74°C).
5. Step 5: To assemble the bowls, start with 1 cup of cooked rice. Top with about 2/3 cup of street corn salad, then add a scoop of the cooked chicken. Drizzle with creamy jalapeño sauce, add diced avocado, and a lime wedge on the side. Sprinkle with tajin seasoning if desired for an extra kick.

Tips & Variations

• For a smokier flavor, try grilling the chicken instead of cooking it in a skillet.
• Swap jasmine rice for cilantro lime rice to add a zesty fresh element to the bowls.
• Add black beans or corn kernels for extra texture and protein.
• If you like it spicy, mix some chopped fresh jalapeños into the creamy sauce.
• Use store-bought creamy jalapeño dip or a ranch dressing mixed with hot sauce for a quicker shortcut.

Storage

Store leftover bowls in an airtight container in the refrigerator for up to 3 days. Keep the avocado and creamy sauce separate until ready to serve to prevent browning and sogginess. Reheat the chicken and rice gently in the microwave or on the stove, then add fresh toppings just before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, brown rice, or even quinoa to suit your preference or dietary needs. Adjust cooking times accordingly.

What if I don’t have blackened seasoning?

You can make a simple spice mix using paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and pepper for a similar blackened flavor.