Description
These vibrant street corn chicken rice bowls are the perfect solution for a quick and satisfying weeknight dinner. Combining pre-cooked chicken with charred corn, fresh zucchini, and creamy avocado, this Mexican-inspired meal is as healthy as it is flavorful. Served over fluffy cilantro lime rice, the contrast between the warm, seasoned protein and the crisp romaine lettuce makes every bite exciting. Ideal for meal prepping, these bowls stay fresh and delicious for days.
Ingredients
1 tbsp avocado oil
2 zucchinis, diced
1 1/4 cups frozen corn
1 tbsp salt-free taco seasoning
2 oz feta, queso fresco, or cotija cheese
3 cups pre-cooked chicken, shredded or cubed
3/4 cup street corn dip
3 packets cilantro lime rice
1 avocado, sliced
1 whole lime, juiced
Salt and pepper to taste
Instructions
Heat avocado oil in a large skillet over medium heat.
Add diced zucchini and 3/4 cup of the corn to the skillet.
Sauté for 2 minutes until vegetables soften slightly.
Season with 2 teaspoons of taco seasoning, salt, and pepper.
Stir in the cheese until combined, then remove mixture from pan and set aside.
Add the remaining corn and cooked chicken to the same skillet.
Stir in the remaining taco seasoning and heat through for 3-5 minutes.
Assemble bowls by layering cilantro lime rice, the chicken mixture, and the sautéed vegetables.
Top with avocado slices, a dollop of street corn dip, and a squeeze of fresh lime juice.
Notes
Keep the romaine lettuce and tortilla chips separate from the main bowl if meal prepping to ensure freshness and crunch when ready to serve. You can substitute yellow squash for zucchini if preferred.
- Prep Time: 10
- Cook Time: 15
- Category: Chicken Recipes
- Method: Stovetop Sauté
- Cuisine: Mexican-Inspired