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Street Corn Chicken & Rice Bowls
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Street Corn Chicken & Rice Bowls

3 h 30 minServes 4Nutri-Score B€€
from @cass.spinelli1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breastMeat450 g
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • saltSpices3 g
  • black pepperSpices2 g
  • chili powderSpices6 g
  • lime juiceProduce30 ml
  • sour creamDairy45 g
  • greek yogurtDairy70 g
  • canned corn (drained)Pantry285 g
  • rotel diced tomatoes with green chiles (half a can)Pantry200 g
  • cilantro (chopped)Produce10 g
  • rice (cooked, for serving)Grains300 g
  • cheese crumbles (for topping)Dairy60 g
  • avocado (sliced)Produce1 piece
  • sour cream (for topping)Dairy60 g

per serving

Nutrition

588kcal

Carbs
75 g
Proteins
33 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Mixing bowl

step by step

Method

  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.
    Step 1

  2. Slow cook the chicken

    • Cook on high for 3 hours or on low for 6 hours.
    Step 2

  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.
    Step 3

  4. Shred and finish

    • Shred the chicken and cook for 30 to 45 minutes on high or 1 to 2 hours on low.
    Step 4

  5. Assemble the bowls

    • Serve over rice.
    • Top with cheese crumbles, avocado and sour cream.
    Step 5
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