Street Corn Chicken Bowls

• servings: 4 servings
• active time: 30 minutes
• total time: 45 minutes

Ingredients

2 lbs chicken breasts or tenderloins (cut into 2" chunks)

2 tablespoons blackened seasoning

2 cups dry jasmine rice (or your preferred rice)

1 cup prepared homemade Chuy's creamy jalapeno dip

3 cups prepared Street Corn Salad

1 avocado (diced)

1 lime (sliced into wedges)

3 tablespoons olive oil

optional: tajin seasoning

Directions

Prepare the street corn and creamy jalapeno sauce. I like to do this a day or two ahead of time.

Cook two cups of rice according to the package instructions. Let the rice cook while you prepare the chicken.

Drizzle the chicken chunks with one tablespoon of olive oil and season liberally with blackened cajun seasoning.

Heat a large skillet over medium heat. Add two tablespoons of oil, or enough to coat the pan. Add in the chicken and cook about 3-4 minutes per side or until internal temp reaches 165 degrees.

To build the bowls, add 1 cup of rice into a bowl. Top with 2/3 cup of street corn, add a scoop of the chicken and top with a drizzle of creamy jalapeno sauce, diced avocado and a lime wedge. If desired, sprinkle the bowls with tajin seasoning.