Description
Savor the delicious flavors of our Street Corn Chicken Rice Bowl a flavor powerhouse that will satisfy your cravings and delight your taste buds
Ingredients
Instructions
Start by gathering all your ingredients. Wash the fresh corn and cut the kernels off the cob if you’re using fresh corn. If you have frozen corn, make sure it’s thawed and drained. Prepare your cauliflower rice either by purchasing pre-riced cauliflower or by grating fresh cauliflower. Lastly, cube your chicken thighs for even cooking.
In a large skillet, heat some oil over medium heat. Add the chicken thighs and season them with cumin, paprika, and chili powder. Sauté the chicken until it’s nicely browned and cooked through, which should take about 7-10 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the corn and cook until it’s slightly charred – about 4 minutes. Then, reduce the heat and stir in the heavy cream, allowing it to simmer. Add the chicken back into the skillet, along with the lime juice, and stir everything together until well coated. If you’re using cauliflower rice, now is the time to add it to the mixture. Cook for an additional few minutes until everything is heated through.
Divide the chicken mixture among bowls. Top with shredded cheese and freshly chopped cilantro. If you like, add slices of avocado for an extra layer of creaminess. Serve it warm, and enjoy your Street Corn Chicken Rice Bowl!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 400 calories
- Sugar: 3 grams
- Fat: 25 grams
- Saturated Fat: 25 grams
- Carbohydrates: 15 grams
- Fiber: 5 grams
- Protein: 30 grams