Plat
Street Corn Chicken & Rice Bowls
3 h 30Pour 4Nutri-Score B€€
B
3 h 30
3 h 30Street Corn Chicken & Rice Bowls
ce qu’il vous faut
Ingrédients
chicken breastViandes450 g
onion (diced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
saltÉpices3 g
black pepperÉpices2 g
chili powderÉpices6 g
lime juiceFruits et légumes30 ml
sour creamProduits laitiers45 g
greek yogurtProduits laitiers70 g
canned corn (drained)Épicerie285 g- rotel diced tomatoes with green chiles (half a can)Épicerie200 g
- cilantro (chopped)Fruits et légumes10 g
rice (cooked, for serving)Céréales300 g- cheese crumbles (for topping)Produits laitiers60 g
avocado (sliced)Fruits et légumes1 morceau- sour cream (for topping)Produits laitiers60 g
par portion
Nutrition
588kcal
- Glucides
- 75 g
- Protéines
- 33 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Mijoteuse
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 2
Slow cook the chicken
- Cook on high for 3 hours or on low for 6 hours.
- Étape 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.
- Étape 4
Shred and finish
- Shred the chicken and cook for 30 to 45 minutes on high or 1 to 2 hours on low.
- Étape 5
Assemble the bowls
- Serve over rice.
- Top with cheese crumbles, avocado and sour cream.