Foodie Friday: Street Corn Chicken and Rice Bowls

I have a new go-to recipe for busy days, Street Corn Chicken and Rice Bowls. Growing up, we had casseroles. I love a good casserole; it reminds me of simpler times. However, I feel that bowls and sheet-pan recipes are the new casseroles. They are easy, convenient, quick, and healthy. Here on the farm, we do egg roll in a bowl and sheet pan chicken and broccoli at least once every few weeks. It's easy, well-received, and timely. This week, I had limited ingredients on hand, didn't feel like running to the store, and created an easy crockpot recipe that was ready in under 4 hours —and, most importantly, my crew ate it all. 

I don't consider this a real recipe. I just added stuff to the crockpot, walked away, and it was ready in around four hours. I'll share with you what I did. First, prep your crockpot with olive oil. Add a package of thin-sliced chicken tenders to the bottom of the crockpot. In a small bowl, mix 1/4 cup of fresh lime juice and a teaspoon each of cumin, cilantro, and chilli powder. Pour this mixture over the chicken, set the crockpot on high, and cook for 3 1/2 to 4 hours. During the last half hour, add a package of frozen corn to the crockpot. Also, during the last half hour, cook your rice. I cook a cup of rice in the rice cooker because I can turn it on and walk away. To serve, add your cooked rice to a bowl, top with the chicken and corn, and garnish with guacamole, sour cream, Greek yogurt, or queso cotija. That's it! 

This meal was delicious, quick, and easy. Of course, you could use your oven as well, but we all know I have a not-so-secret love affair with my crockpot. It's a nice, easy lunch or dinner that your family will love. On this seasonally cool Friday, stay safe, be smart, enjoy simple and delicious food, and keep washing your hands.