Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cubed
  • 3 tbsp olive oil
  • 4 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1.5 cups long-grain white rice
  • 3 cups water
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp salt
  • 3 cups frozen corn kernels, thawed and patted dry
  • 1/4 cup plain Greek yogurt
  • 2 tbsp crumbled Cotija cheese
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 medium avocado, sliced
  • 2 tbsp sliced red onion

Instructions:

  1. Combine rice, water (or broth), and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.
  2. Remove rice from heat, fluff with a fork, and fold in 2 tablespoons of lime juice and chopped cilantro.
  3. Toss cubed chicken with 2 tablespoons of olive oil, 1 tablespoon of lime juice, cumin, paprika, garlic powder, salt, and pepper.
  4. Heat a skillet over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes, turning occasionally, until the internal temperature reaches 165°F.
  5. In a cast-iron skillet, heat 1 tablespoon of olive oil. Add corn and let sit undisturbed for 2-3 minutes to achieve a charred sear.
  6. Remove corn from heat and stir in Greek yogurt, Cotija cheese, 1 tablespoon of lime juice, chili powder, and cayenne pepper.
  7. Assemble bowls by layering the cilantro lime rice, seared chicken, and street corn. Top with sliced avocado and red onion.