Street Corn Chicken Bowls

Ingredients:

• Elote street corn salad 

• 1.5 lbs chicken tenders, cubed

• 1 tbsp olive oil

• 1 tsp each of the following seasonings:

  • Smoked paprika

  • Chili lime seasoning

  • Cumin

  • Chili powder

  • Garlic powder

  • Salt

• Brown rice

• Bone broth (for cooking rice)

• Fresh cilantro, chopped

• Salsa verde (homemade or store-bought)

• Optional toppings: Cotija cheese, sour cream

Instructions:

1. Cook the rice using bone broth instead of water (in a rice cooker or on the stove).

2. Season the chicken: In a bowl, combine cubed chicken with olive oil and all seasonings. Toss until well coated.

3. Air fry the chicken at 395°F for 15 minutes, or until fully cooked and slightly crispy.

4. While the chicken and rice are cooking, prepare the elote street corn salad.

5. Assemble the bowls: Start with a base of brown rice, then layer on the street corn salad and chicken.

6. Top with chopped cilantro, salsa verde, and optional toppings like Cotija cheese and sour cream.

Tip: serve with tortilla chips and a spicy margarita!