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Street Corn Chicken & Rice Bowls
3 Std. 30 Min.Für 4Nutri-Score B€€
B
3 Std. 30 Min.
3 Std. 30 Min.Street Corn Chicken & Rice Bowls
was Sie brauchen
Zutaten
chicken breastFleisch450 g
onion (diced)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse3 Stücke
saltGewürze3 g
black pepperGewürze2 g
chili powderGewürze6 g
lime juiceObst & Gemüse30 ml
sour creamMilchprodukte45 g
greek yogurtMilchprodukte70 g
canned corn (drained)Vorräte285 g- rotel diced tomatoes with green chiles (half a can)Vorräte200 g
- cilantro (chopped)Obst & Gemüse10 g
rice (cooked, for serving)Getreide300 g- cheese crumbles (for topping)Milchprodukte60 g
avocado (sliced)Obst & Gemüse1 Stück- sour cream (for topping)Milchprodukte60 g
pro Portion
Nährwerte
588kcal
- Kohlenhydrate
- 75 g
- Eiweiß
- 33 g
- Fett
- 18 g
was Sie verwenden
Utensilien
Schongarer
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Season the chicken
- Place the chicken breast in the slow cooker.
- Add the diced onion and minced garlic.
- Season with salt, pepper and chili powder.
- Add a few splashes of lime juice to lightly coat the bottom of the chicken.
- Schritt 2
Slow cook the chicken
- Cook on high for 3 hours or on low for 6 hours.
- Schritt 3
Add the creamy corn mixture
- Add the sour cream, greek yogurt, canned corn and rotel.
- Stir in the cilantro and more salt and pepper.
- Put it on low for 1 to 2 hours.
- Schritt 4
Shred and finish
- Shred the chicken and cook for 30 to 45 minutes on high or 1 to 2 hours on low.
- Schritt 5
Assemble the bowls
- Serve over rice.
- Top with cheese crumbles, avocado and sour cream.