Mexican Street Corn & Chicken Bowl

Name: Mexican Street Corn &amp; Chicken Bowl
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 1/2 cups frozen riced cauliflower; 2 tbsp. chopped fresh cilantro, or more for topping; 1/2 cup frozen sweet corn kernels; 3 oz. cooked and chopped skinless chicken breast; 1 wedge The Laughing Cow Creamy Light cheese (or 1 tbsp. light/reduced-fat cream cheese); 2 tbsp. crumbled feta cheese; Seasonings:; 1 1/2 tsp. taco seasoning

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Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 1

Author : Hungry Girl

single serving

Ingredients

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1 1/2 cups frozen riced cauliflower2 tbsp. chopped fresh cilantro, or more for topping1/2 cup frozen sweet corn kernels3 oz. cooked and chopped skinless chicken breast1 wedge The Laughing Cow Creamy Light cheese (or 1 tbsp. light/reduced-fat cream cheese)2 tbsp. crumbled feta cheeseSeasonings:1 1/2 tsp. taco seasoning

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Instructions

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Step 1

Bring a skillet sprayed with nonstick spray to medium-high heat. Add cauliflower and 1 tsp. taco seasoning. Cook and stir until hot, about 3 minutes.

Step 2

Transfer to a medium bowl, and stir in 1 tbsp. cilantro. Cover to keep warm.

Step 3

Remove skillet from heat; clean, if needed. Respray and return to medium-high heat. Add corn, and cook and stir until lightly blackened, about 4 minutes. Add chicken and remaining 1/2 tsp. taco seasoning. Cook and stir until hot, about 1 minute.

Step 4

Remove skillet from heat. Add cheese wedge, 1 tbsp. feta, and remaining 1 tbsp. cilantro. Stir until thoroughly mixed and cheese wedge has melted.

Step 5

Transfer to the medium bowl, and top with remaining 1 tbsp. feta.