Mexican Street Corn Bowl with Chicken

DmentD

For the Chicken and Corn:

  • 4 (~1-2 LB) boneless, skinless chicken thighs (cut into strips)
  • ½ packet HEB 25% less sodium taco seasoning (35 GR packet)
  • 1 TBS olive oil
  • 2 C corn

For the Beans:

  • ½ red onion (chopped)
  • 3 cloves garlic (minced)
  • 15 OZ canned black beans (rinsed and drained)
  • 1 tomato (seeded and diced)2 OZ chicken stock
  • 2 OZ chicken stock
  • ½ packet HEB 25% less sodium taco seasoning (35 GR packet)

For the Lime Crema:

  • ½ C sour cream
  • 1 TSP lime juice (or to taste)

To Serve:

  • 1 C uncooked brown rice, prepared
  • 1 TBS lime juice (or to taste)
  • Cotija cheese
  1. Cook the rice. Add lime juice and toss together.
  2. Add the chicken and seasoning to a bowl or zip top bag and toss to coat and allow to marinate.
  3. In a medium skillet over medium-high heat add the oil and saute the onion and garlic until soft and fragrant. Add the beans, tomato, chicken stock, and seasoning. Lower the heat and allow to cook together while preparing the chicken and corn.
  4. In a skillet over medium-high heat, add the oil then saute the chicken until cooked through. Remove to the side and allow to rest.
  5. Add the corn to the skillet to heat through, deglaze and char a bit.
  6. Assemble your bowl to serve: rice, corn, beans and chicken. Top with cojita cheese and the lime crema.

Yields 6 portions.

Calories: 481 | Total Fat: 13.7g | Sat. Fat: 5.5g | Cholesterol: 108.5mg | Sodium: 651.4mg | Carbs: 67.1g | Fiber: 8.6g | Sugars: 12.8g | Protein: 36.4g