Taqueria Chicken Bowls
with Corn Esquites, Sour Cream, Hot Sauce & Cilantro
Taqueria Chicken Bowls
Tender chicken bowls layered with creamy corn esquites, cool sour cream, hot sauce, and fresh cilantro for a bright, taco-inspired dinner.
Ingredients
For 2 servings
- 1 unit Chicken Stock Concentrate
- 1 teaspoon Chili Powder
- 20 ounce Chopped Chicken Breast
- ¼ ounce Cilantro
- 1 unit Corn
- 1 teaspoon Hot Sauce
- ½ cup Jasmine Rice
- 1 unit Lime
- 2 tablespoon Mayonnaise
- ¼ cup Monterey Jack Cheese
- 3 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
Additional Ingredients
- Cooking Oil
- Pepper
- Salt
PDF
DifficultyMedium
Prep Time5m
Total Time20m
Calories950
Protein75g
Carbs68g
Fat38g
Tags:
Protein SmartFiber SmartMass Gain FriendlyQuickEasy PrepSpicy
⚠️Allergens:
🥚Eggs🥛MilkSwaps and substitutions
For dairy-free, swap the sour cream and cheese for plain plant-based alternatives or add avocado for creaminess. For egg-free, use an egg-free mayo in any creamy corn component, and choose a milder hot sauce if you want less heat.
What to serve with it
Serve with warm tortilla chips, extra lime wedges, and a crisp cabbage slaw to add crunch and cool the spice. A simple black bean side or avocado salad also rounds out the bowl without overpowering the corn and chicken.
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