Description
A flavorful and nutritious chicken bowl featuring seasoned chicken, black beans, and charred corn, topped with a creamy elote sauce and cotija cheese.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breast, cubed
- 2 tablespoons taco seasoning
- 2 cups cooked white or brown rice
- 2 cups corn kernels, fresh or frozen
- 1 can (15 oz) black beans, rinsed and drained
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 tablespoon olive oil
Instructions
- Toss cubed chicken with taco seasoning and olive oil until evenly coated.
- Heat a large skillet over medium-high heat and cook chicken until internal temperature reaches 165°F (74°C), approximately 8-10 minutes. Remove and set aside.
- Char the corn kernels in the same skillet over high heat until browned, about 5 minutes.
- Whisk together mayonnaise, sour cream, lime juice, and chili powder in a small mixing bowl to create the elote sauce.
- Combine the charred corn with the elote sauce and half of the cotija cheese.
- Divide the cooked rice evenly among four meal prep containers.
- Layer each container with seasoned chicken, black beans, and the street corn mixture.
- Garnish with the remaining cotija cheese and fresh cilantro before sealing.
Notes
This dish stores well in the refrigerator for up to four days. Allow the bowls to cool before sealing them in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 80mg