Street Corn Chicken Bowls
A delightful blend of blackened chicken, creamy jalapeno dip, and sweet street corn salad served over fluffy jasmine rice.
Ingredients
Chicken and Seasoning
- 2 lbs chicken breasts or tenderloins, cut into 2-inch chunks Juicy, tender chicken forms the heart of this dish.
- 2 tablespoons blackened seasoning Infuses the chicken with a smoky, spicy kick.
- 3 tablespoons olive oil Adds moisture to the chicken.
Base and Toppings
- 2 cups dry jasmine rice Serves as the perfect base.
- 1 cup prepared creamy jalapeno dip Adds a layer of indulgence.
- 3 cups prepared street corn salad Brings a festival of flavors.
- 1 unit avocado, diced Adds a creamy touch.
- 1 unit lime, sliced into wedges Brightens the dish.
Instructions
Preparation
- Prepare the street corn salad and creamy jalapeno dip ahead of time.
- Cook the rice according to package instructions, usually about 15-20 minutes.
Cooking Chicken
- Drizzle the chicken chunks with olive oil and season generously with blackened seasoning.
- Heat a large skillet over medium-high heat and add the seasoned chicken in a single layer.
- Cook the chicken for about 3 to 4 minutes on each side until golden brown and fully cooked through.
Assembling the Bowls
- Start with a base of one cup of cooked jasmine rice in each bowl.
- Top the rice with a generous scoop of the vibrant street corn salad.
- Add the cooked blackened chicken on top of the corn salad.
- Drizzle with creamy jalapeno dip.
- Finish with diced avocado and a lime wedge.
Notes
For quick preparation, use store-bought components. Always check chicken doneness with a meat thermometer (165°F). Allow cooked rice to rest for fluffiness. For healthier versions, substitute rice with quinoa or add more veggies.