Chicken + Mexican Street Corn Rice Bowl

Chef's Pick

Chicken + Mexican Street Corn Rice Bowl

  • 11 min.

  • 560 cal.

  • 5 serv.

  • No Heat

Ingredients
Instructions

Cook time: 11 minutes

Heat skillet over med-high + add 3 packages of rice with 2½ tbsp water; stir occasionally for 2 min until warm; divide between bowls

Heat skillet over med-high with ¾ tbsp olive oil; pat 2 packages of chicken breasts dry + sear 2 min per side until warmed through, then slice + divide between bowls

Warm up 2 packages of bean salad or enjoy cold; divide between bowls

Drizzle 5 packages of avocado spread onto each bowl—looks good!

A note from our chefs: This recipe makes an extra serving. Cook everything as instructed, then enjoy it all today or save the extra portion for later.

Nutrition

Servings: 5

Amount per serving

560

Calories

25g

Fat

63g

Carbs

30g

Protein

5g

Sugars

Calories per serving

560

Total Fat

25g

33

Saturated Fat

2g

10%

Trans Fat

0g

Cholesterol

50mg

17%

Sodium

1770mg

77%

Total Carbohydrates

63g

23%

Dietary Fiber

9g

33%

Total Sugars

5g

Included 1g added sugars

2%

Protein

30g

Vitamin D

0%

Vitamin A

2%

Vitamin C

24%

Calcium

8%

Iron

30%

Potassium

15%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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