Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, diced into 1-inch cubes
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) cumin
  • 1/2 tsp (2.5g) garlic powder
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1.5g) cracked black pepper
  • 1 tbsp (15ml) fresh lime juice
  • 3 cups (450g) corn kernels, fresh or frozen
  • 1/4 cup (60g) Greek yogurt
  • 2 tbsp (30g) mayonnaise
  • 1/2 cup (50g) Cotija cheese, crumbled
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1 tsp (5g) chili powder
  • 1 clove garlic, finely minced
  • 3 cups (500g) cooked jasmine rice
  • 1 large avocado, sliced
  • 1/4 cup (40g) red onion, finely diced
  • 4 lime wedges for serving

Instructions:

  1. In a medium bowl, toss the diced chicken with avocado oil, smoked paprika, cumin, garlic powder, salt, pepper, and 1 tablespoon of lime juice. Marinate at room temperature for 10 minutes.
  2. Heat a large cast iron skillet over medium-high heat. Add the chicken in a single layer and sear for 3-4 minutes undisturbed to develop a crust. Flip and cook for another 3 minutes until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
  3. Wipe the skillet and return to high heat. Add the corn kernels to the dry skillet. Cook undisturbed for 2-3 minutes until charred, then toss and cook for 2 more minutes.
  4. In a mixing bowl, combine the charred corn, Greek yogurt, mayonnaise, crumbled Cotija cheese, cilantro, chili powder, and minced garlic. Stir until well combined.
  5. Assemble the bowls by dividing the cooked rice among four bowls. Top with the seared chicken, street corn mixture, sliced avocado, and diced red onion. Serve with a lime wedge.