Street Corn Chicken Rice Bowls

• porsjoner: Makes 5 Servings: Each S

Ingredienser

2 lbs Boneless Skinless Chicken Breast (907g)

2 Tbsp Famous Dave's Chicken Rub

Olive Oil Spray

1 ½ Cups Uncooked Jasmine Rice (370g)

Street Corn Salsa:

2 Cans Sweet Corn, drained (30 oz / 850g)

3/4 Cup Plain Nonfat Greek Yogurt (180g)

1/2 Cup Feta Cheese, crumbled (56g)

1 Large Avocado, diced (200g)

1 Jalapeño, finely diced

Juice of 2 Limes

1/3 Cup Cilantro, chopped (20g)

2 tsp Tajín Seasoning

Optional Garnish:

Additional Cilantro

Additional Tajín Seasoning

Instructions: (Comment “SKILLET” for a link to all my Kitchen Tools)

1.) Cook rice according to package directions.

2.) Season chicken with Famous Dave’s Chicken Rub and air fry at 375°F for 12–15 mins until cooked; rest and dice.

3.) Mix corn, Greek yogurt, feta, avocado, jalapeño, lime juice, cilantro, and Tajín to make the street corn salsa.

4.) Build 5 bowls with rice, chicken, and street corn salsa.

5.) Garnish if desired. Store 4–5 days; reheat rice and chicken separately from the salsa. Freeze rice and chicken for longer storage.

Enjoy!