Hot Jalapeno Elote Chicken Bowl 

Directions

Rice & Chicken Bake:

• 1

  Preheat oven to 350 degrees F. 

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• 2

  Grease 4 of your favorite small baking dishes. 

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• 3

  Place 1 tbsp rice, 1 tbsp quinoa, and 1/4 cup chicken broth in the glass containers for the base. 

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• 4

  In a separate bowl, place diced chicken breast and spices listed above, and stir to coat. 

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• 5

  Put 4 ounces of chicken breast in each bowl. 

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• 6

  Bake for 35-40 minutes or until rice is tender and chicken reaches 165 degrees F internally. 

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• 7

  Remove from oven and set aside.

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• 8

  While the chicken and rice are cooking, make your elote.

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Hot Jalapeno Elote Topping 

• 1

  Start by grilling or sautéing the corn in the skillet. Cook until corn has some color or char. Let cool slightly.

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• 2

  Place corn in a bowl and add the mayonnaise, AE Dairy Hot Jalapeno Sour Cream Dip, lime juice, chili powder, cotija, and cilantro. Stir until well combined. Taste and add salt and pepper as needed.  

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• 3

  Place in the fridge until rice and chicken bake is done.

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• 4

  When the rice and chicken are cooled, place 1/4 cup elote mix on top. Add extra toppings and enjoy! 

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• 5

  Store extra servings in the refrigerator for up to 4 days.  

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