Coach's Wife Life
About the Recipe
Podcast Host Kristen Eargle shares her new mid-week fav!
Ingredients
Chicken:
8 boneless skinless chicken tenderloins
2 tbsp lime juice
2 tbsp avocado oil
2 tsp chili powder
2 tsp cumin powder
1 tsp garlic powder or 2 minced garlic cloves
1 tsp salt
1/2 tsp black pepper
Street Corn Mix
2 TBS butter
2 packages sweet corn kernels (I use frozen)
1/4 cup chopped red onion
2 cup sour cream
4 tbsp mayonnaise
2 tsp chili powder
Salt and pepper to taste
lime juice to taste
Rice
6 cups of cooked rice (I use brown rice)
Toppings
1 cup cheddar cheese (or cheese of your choice)
sliced avocado
chopped grape tomatoes
1/2 cup chopped red pepper
Preparation
Step 1:
Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Place in large ziploc bag. Marinate for 15-30 minutes in the fridge. Prepare the rice according to package directions.
Step 2:
Use indoor grill (outdoor grill or skillet) Cook the chicken for 8 minutes per side until done. Chop into bite-sized pieces.
Step 3:
Place 2 TBS of butter in skillet. Saute corn and chopped red onion for about 10 minutes until some of it gets a little burned edge appearance.
Step 4:
Make the street corn topping. Mix the corn and onion combo, with sour cream, mayonnaise, chili powder, salt, pepper and lime juice.
Step 5:
Assemble the bowls: Add rice, sliced chicken, street corn topping, cheese, and these optional toppings: red pepper, sliced avocado, grape tomatoes, and cilantro to each bowl.