Mexican Street Corn Taco Bowls

overhead shot showing a packed burrito bowl full of southwestern chicken, brown rice, and Mexican street corn salad

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These easy Mexican Street Corn Taco Bowls are super hearty and full of amazing flavor! You will love this simple lunch in your weekly meal prep rotation.

Prep Time30

Cook Time10

Total Time40

Course: Dinner, Main Course

Cuisine: Mexican

Servings: bowls

Ingredients

Southwest Chicken:

2 chicken breasts butterflied if large
2 tbsp avocado oil
1 lime juiced and zested
2 tsp chili powder
1 tsp garlic powder
1 tsp cumin
½ tsp salt
½ tsp Mexican oregano

Taco Bowls:

1 cup restaurant-style salsa
½ cup sour cream reduced fat or full-fat
3 cups brown rice cooked
2 cups Mexican Street Corn Salad
1 15-ounce can black beans drained and rinsed
1 cup shredded or chopped lettuce
½ cup Mexican blend cheese shredded
2 medium avocados sliced
¼ cup cilantro leaves chopped

Instructions

In a large ziplock bag or bowl, combine all chicken ingredients together. Marinate the chicken in the refrigerator for 6-8 hours.
Spray a grill pan or skillet with cooking spray, and heat on medium. Add the chicken breasts, and cook the chicken for 5-6 minutes on each side (you may have to do this in batches depending on how large your pan is). Ensure the chicken is cooked through to 165 degrees, then set aside to rest. Once cooled, slice the chicken.
In a small bowl, stir together the salsa and sour cream. This is your taco bowl sauce!
Assemble the bowls evenly with rice, corn salad, sliced chicken, and the remaining toppings. Drizzle with the salsa sauce and serve!

Notes

Instead of the chicken, you can also sub in 2 cups taco meat!
You can prepare these ahead of time by assembling without the sauce.
Leftovers keep in the fridge for up to 3 days.

Nutrition