Street Corn Bowls

Mexican Street Corn Bowls, Cojita Cheese, Red Pepper Crema, And Lime

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PREP TIME: 10 Minutes/ COOK TIME: 25 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 900/ Protein 48g

DIFFICULTY LEVEL: Easy

INGREDIENTS: Microwave Rice, Chopped Chicken Breast, Onion, ½ Cup Cojita Cheese, 2 TBSP Smoky Red Pepper Crema, 2 TBSP Mayo, Lime, Scallions, 1 TBSP Mexican Spice Blend, 1 TBSP GarlicPowder, Corn

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Step 1: Cook Corn

To a medium pan, on medium heat drizzle oil

Add corn

Season with ¼ of salt, pepper, all purpose seasoning, and ¼ TSP of Mexican Spice Blend

Cook for 6 minutes

Step 2: Prep

Wash and dry produce

Rinse chicken, and pat dry with paper towels

Quarter lime

Thinly slice scallions

Peel, and dice onion

Step 3: Make Street Corn

Remove corn from pan

Combine mayo, red pepper crema, half the scallions, juice from half a lime, ½ of cojita cheese, ¼ tsp of salt and pepper, and ¼ TSP of Mexican Spice Blend

Mix well

Set aside until ready to serve

Step 4: Cook Chicken

To same pan used for corn, on medium heat, drizzle oil

Add chicken

Combine remainder of Mexican Spice Blend, and ¼ TSP of salt and pepper

Add onions

Cook for 7 minutes or until chicken is fully cooked

Step 5: Cook Rice

Cook rice based off of microwave rice package instructions

If making rice in pot, see other receipes on page with rice instructions

Season rice with 1 TBSP of butter, and ¼ TSP of salt and pepper

Mix well

Step 6: Finish and Serve

Divide rice between plates

Top with mexican street corn in one section and chicken mixture in another section

Garnish with remaining scallions

Serve with lime wedge on the side

Serve Hot and Enjoy!