Mexican Street Corn Chicken Rice Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Mexican Street Corn Chicken Rice Bowl

YOUR SOLIN GENERATED RECIPE

Mexican Street Corn Chicken Rice Bowl

Pan-seared chicken breast and charred corn served over fluffy brown rice with a zesty, creamy yogurt sauce and crumbly feta cheese.

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NUTRITION

549kcal
Protein
48.0g
Fat
24.2g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.25 cup Cooked brown rice

0.5 cup Corn kernels

0.25 cup Plain Greek yogurt

1 tbsp Feta cheese

0.25 whole Avocado

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

0.5 medium Lime

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides evenly with chili powder, cumin, garlic powder, sea salt, and black pepper.

  • 2

    Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 3

    Remove the chicken from the skillet and set aside to rest. In the same skillet, add the corn kernels and cook for 3-4 minutes without stirring much to achieve a smoky char.

  • 4

    In a small bowl, whisk together the Greek yogurt, the juice from the lime, and the finely chopped fresh cilantro to create the street corn dressing.

  • 5

    Slice the rested chicken into bite-sized strips.

  • 6

    Assemble the bowl by placing the cooked brown rice at the base, followed by the sliced chicken, charred corn, and fresh avocado slices.

  • 7

    Drizzle the creamy yogurt dressing over the top and finish with a sprinkle of crumbly feta cheese.

Mexican Street Corn Chicken Rice Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Mexican Street Corn Chicken Rice Bowl

YOUR SOLIN GENERATED RECIPE

Mexican Street Corn Chicken Rice Bowl

Pan-seared chicken breast and charred corn served over fluffy brown rice with a zesty, creamy yogurt sauce and crumbly feta cheese.

NUTRITION

549kcal
Protein
48.0g
Fat
24.2g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.25 cup Cooked brown rice

0.5 cup Corn kernels

0.25 cup Plain Greek yogurt

1 tbsp Feta cheese

0.25 whole Avocado

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

0.5 medium Lime

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides evenly with chili powder, cumin, garlic powder, sea salt, and black pepper.

  • 2

    Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 3

    Remove the chicken from the skillet and set aside to rest. In the same skillet, add the corn kernels and cook for 3-4 minutes without stirring much to achieve a smoky char.

  • 4

    In a small bowl, whisk together the Greek yogurt, the juice from the lime, and the finely chopped fresh cilantro to create the street corn dressing.

  • 5

    Slice the rested chicken into bite-sized strips.

  • 6

    Assemble the bowl by placing the cooked brown rice at the base, followed by the sliced chicken, charred corn, and fresh avocado slices.

  • 7

    Drizzle the creamy yogurt dressing over the top and finish with a sprinkle of crumbly feta cheese.