Street Corn Ground Chicken Bowls

A bowl of rice and ground chicken topped with street corn, avocado and lime.

Street Corn Ground Chicken Bowls

These Street Corn Ground Chicken Bowls are packed with flavor for minimal effort! This easy, protein-rich meal comes together in only 30 minutes.

Prep Time 5

Cook Time 20

Servings people

Calories 494

Author Michelle

Ingredients

For the ground chicken

1 lb ground chicken
Salt & pepper
1 tsp each, ground cumin, dried oregano & dried cilantro
1 ½ tsp each, garlic powder & onion powder

For the street corn

1 tbsp avocado oil
12 oz frozen corn
Salt and pepper
½ red onion finely diced
3 tbsp mayo
1 tbsp coconut yogurt
½ tsp each, ground cumin, garlic powder & dried oregano You can also add 1/2 tsp of smoked paprika
1 tbsp fresh cilantro chopped
Juice of half a lime

For the bowls

1 cup cooked white rice
1 avocado sliced
Lime wedges

Instructions

To make the ground chicken: Heat a large pan over medium heat. Add the ground chicken and crumble until browned and cooked through. Season with the salt and pepper, spices and herbs, and stir to coat. Set aside.
1 lb ground chicken, Salt & pepper, 1 tsp each, ground cumin, dried oregano & dried cilantro, 1 1/2 tsp each, garlic powder & onion powder
To make the street corn: Add the avocado oil to the pan and add the corn kernels. Lightly season and cover, allowing to cook for 4-5 minutes or until lightly charred. Add to a bowl and allow to cool slightly before adding the diced onion, mayo, coconut yogurt, dried spices, fresh cilantro, and lime juice. Toss to fully coat the corn.
1 tbsp avocado oil, 12 oz frozen corn, Salt and pepper, 1/2 red onion, 3 tbsp mayo, 1 tbsp coconut yogurt, 1/2 tsp each, ground cumin, garlic powder & dried oregano, 1 tbsp fresh cilantro chopped, Juice of half a lime
To assemble the bowls, divide the rice and ground chicken between 4 bowls. Top with a few spoonfuls of corn, sliced avocaod and lime wedges.
1 cup cooked white rice, 1 avocado, Lime wedges

Video

Notes

To add a kick, add diced jalapeño and/or smoked paprika to the street corn.

To save as leftovers, store all of the components seperately for 2-3 days in the fridge and reheat to serve.

Let the corn cool a bit before mixing. You don't want the corn to be piping hot when you add the rest of the ingredients, as the base can separate.

Nutrition