122/250 2026 Reading Challenge
Weekly Menu #658 And The Book Of The Week
WEEKLY MENU
Monday
Kids - Chicken and Fries
Tuesday
Kids - Cheese Quesadillas
Wednesday
Kids - Chicken and Rice
Thursday
Kids - Birddogs
Friday
Kids - Alphabet Noodles
Saturday
Street Corn Chicken and Rice Bowls
Kids - Cheese and Rice Tacos
Sunday
Leftovers Night
Sunday Confessions #355
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Weekly Menu #658 And The Book Of The Week
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April 2026 Wrap Up
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What I Read Last Week - May 4th
What I Read Last Week - May 4th
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Sunday Confessions #36
112/250 2026 Reading Challenge
Street Corn Chicken and Rice Bowls
Ingredients
For the chicken
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- 1 whole lime zest
- ¼ teaspoon
- ¼ teaspoon
- 1 tablespoon
- 1 lb boneless skinless chicken breasts
For the corn
- 1 cup frozen fire roasted corn
- ¼ cup greek yogurt
- ¼ cup
- 2 tablespoons crumbled cotija cheese
- 1 whole lime juice and zest
- ¼ cup cilantro finely chopped
- 1 teaspoon
- ¼ teaspoon
For the bowls
- ½ cup jasmine rice
- ¼ cup cilantro
- 1 tsp pinch of
- 2 tablespoons finely diced red onion
- 1 whole avocado sliced
Instructions
- Preheat the oven to 400°F.
- Combine the cumin, paprika, garlic powder, cayenne pepper, lime zest, salt, and pepper in a small bowl.1 teaspoon ground cumin,1 teaspoon smoked paprika,1/2 teaspoon garlic powder,1/4 teaspoon cayenne pepper,1 whole lime,¼ teaspoon kosher salt,¼ teaspoon black pepper
- Brush a thin layer of olive oil over both sides of the chicken. Then evenly coat the chicken with the seasoning mixture.1 tablespoon olive oil,1 lb boneless skinless chicken breasts
- Place the chicken on a lightly greased sheet pan and bake for 25-30 minutes, or until the internal temperature reaches 165°F. (Flip the chicken halfway through for even browning.) Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing it into strips.
- While the chicken is baking, cook the rice according to package instructions. When the rice is finished cooking, stir in the cilantro and a pinch of salt.½ cup jasmine rice,¼ cup cilantro,1 tsp salt,
- Cook the corn according to package instructions.1 cup frozen fire roasted corn
- While the corn is cooking, combine the Greek yogurt, mayonnaise, cotija cheese, lime juice and zest, cilantro, Tajín, and garlic powder in a small bowl.¼ cup greek yogurt,¼ cup mayonnaise,2 tablespoons crumbled cotija cheese,1 whole lime,¼ cup cilantro,1 teaspoon tajin,¼ teaspoon garlic powder
- Mix in ¼ cup of the sauce into the cooked corn.
- To assemble the bowls, divide the cilantro rice between two bowls and top with sliced chicken, corn mixture, sliced avocado, diced red onion, more cotija cheese, and more fresh cilantro. Drizzle the remaining sauce over top or store it in the fridge for up to 4 days.1 cup frozen fire roasted corn,2 tablespoons crumbled cotija cheese,¼ cup cilantro,2 tablespoons finely diced red onion,1 whole avocado,½ cup jasmine rice
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