Street Corn Chicken Bowls
A delightful fusion of blackened chicken, street corn salad, and creamy jalapeno dip, perfect for a cozy family dinner or a casual get-together.
Ingredients
For the Chicken
- 2 lbs chicken breasts or tenderloins, cut into 2-inch chunks Juicy and tender, these chicken pieces are the heart of your dish, full of protein and flavor.
- 2 tablespoons blackened seasoning Adds a smoky and spicy kick to enhance the chicken.
- 3 tablespoons olive oil Helps in cooking the chicken to perfection.
For the Base
- 2 cups dry jasmine rice Fragrant and fluffy when cooked.
For the Salad and Toppings
- 3 cups prepared street corn salad A colorful mix of corn, cilantro, lime, and chili.
- 1 avocado, diced Adds a creamy texture and healthy fat.
- 1 lime, sliced into wedges Brings zesty freshness.
- 1 cup creamy jalapeno dip Adds a creamy texture that complements the other ingredients.
Instructions
Preparation
- Prepare the street corn salad and creamy jalapeno dip ahead of time. Mix the salad with roasted corn, chopped cilantro, lime juice, and seasoning. Blend cream cheese with jalapenos, lime, and salt until smooth.
- Cook the rice according to package instructions, about 15-20 minutes. Bring water to a boil, add jasmine rice, season, and simmer until fluffy.
- Drizzle chicken chunks with olive oil and season with blackened seasoning, ensuring each piece is evenly coated.
Cooking
- Heat a large skillet and cook chicken for 3-4 minutes on each side until golden brown.
- Assemble bowls with cooked jasmine rice, topped with street corn salad and blackened chicken.
- Drizzle with creamy jalapeno dip, add diced avocado, and serve with lime wedges.
Notes
Marinate the chicken in blackened seasoning and olive oil for at least 30 minutes for enhanced flavor. Experiment with different toppings and add-ins, like crumbled feta cheese or fresh cilantro. Consider grilling the chicken for a smoky flavor.