Main
Street Corn Chicken Bowls
40 minServes 2Nutri-Score B€€
B
40 min
40 minStreet Corn Chicken Bowls
recipe by
Nutrition From Kay
@nutritionfromkay1
6 recipes
11 imports
0 cooked
what you need
Ingredients
boneless chicken breast (boneless, skinless)Meat2 pieces
salt (divided between chicken, corn and rice)Spices12 g
black pepper (ground)Spices1 g
garlic powderSpices6 g
onion powderSpices6 g
paprikaSpices5 g
chili powder (divided between chicken and street corn)Spices7 g- garlic & herb seasoningSpices2 g
lime juice (freshly squeezed, divided between chicken, corn and rice)Produce30 ml- sweet corn (cooked)Produce300 g
light mayonnaisePantry45 ml
sour creamDairy15 ml
cotija cheese (crumbled)Dairy8 g- cilantro (chopped, divided between corn and rice)Produce8 g
- Tajín seasoning (for topping, optional)Spices2 g
white rice (cooked)Grains200 g
per serving
Nutrition
433kcal
- Carbs
- 53 g
- Proteins
- 31 g
- Fat
- 11 g
what you’ll use
Tools
Air fryer
Mixing bowl ×2
Tongs
step by step
Method
- Step 1
Season the chicken
- Pat the chicken breasts dry and place them in a bowl.
- Coat them with the salt, pepper, garlic powder, onion powder, paprika, chili powder, garlic & herb seasoning and a splash of lime juice, rubbing the seasoning all over.
- Step 2
Air fry the chicken
- Air fry the chicken at 190 °C (385 °F) for 22–28 minutes, depending on the thickness of the breasts.
- Flip the chicken halfway through cooking, until cooked through.
- Step 3
Make the street corn
- In a bowl, mix the cooked corn with the mayonnaise, sour cream, cotija cheese, lime juice, chili powder, salt and cilantro.
- Step 4
Make the cilantro lime rice
- Mix the cooked rice with the salt, chopped cilantro and lime juice.
- Step 5
Assemble the bowls
- Slice the cooked chicken.
- Divide the cilantro lime rice between two bowls, top with the street corn and sliced chicken.
- Sprinkle with Tajín seasoning if desired and serve.