Smoky Street Corn Chicken Bowls
Directions
- 1Season chicken with spices, including smoked paprika, chili powder, garlic powder, salt, and pepper.
- 2Heat avocado oil in a skillet or brush it on the chicken before grilling.
- 3Cook chicken for 3–5 minutes per side until golden and cooked through.
- 4Let the cooked chicken rest before slicing.
- 5Char corn in a dry skillet or on the grill until lightly blackened, about 5–7 minutes.
- 6In a bowl, stir together yogurt, lime juice, chili powder, cilantro, and salt until smooth to make the sauce.
- 7Build bowls with rice, sliced chicken, street corn, avocado, red onion, and fresh cilantro.
- 8Drizzle with yogurt sauce and finish with a splash of extra virgin olive oil.
- 9Serve with lime wedges and hot sauce if desired.
Ingredients
- 1.5 lb thin-sliced boneless skinless chicken breasts
- 1 tbsp avocado oil
- 1 tsp smoked paprika
- 0.5 tsp chili powder
- 0.5 tsp garlic powder
- to taste Salt
- to taste pepper
- 1 cup cooked rice or cauliflower rice
- 1 avocado, diced
- 0.25 cup chopped fresh cilantro
- 0.25 cup thinly sliced red onion
- 1 tbsp extra virgin olive oil
- 1.5 cups corn
- 0.33 cup dairy-free sour cream or yogurt
- 0.5 Juice of lime
- 0.25 tsp chili powder
- 3 tbsp chopped cilantro
- to taste Salt
- lime wedges
- hot sauce
Equipment
grillskillettongslemon squeezerbowlwooden spoonknifecutting board
Tips
- You can use a grill or a skillet for cooking.
- The sauce can be made dairy-free or with regular ingredients.
- Serve with lime wedges and hot sauce if you like it spicy.
- The corn can be fresh, frozen, or grilled.
- The recipe is super versatile but doesn’t skimp on the flavor.
- These bowls come together so fast.
- The recipe is gluten-free and dairy-free.
- The recipe is good for meal prep and clean eating.
- It is a high protein meal and a healthy dinner option.
- It is suitable for weeknight dinners and foodie fuel meals.
- The chicken can be grilled or cooked in a skillet for 3-5 minutes per side until golden and cooked through.
- Let the cooked chicken rest before slicing.
- Char the corn in a dry skillet or on the grill until lightly blackened for about 5-7 minutes.
- For the sauce, combine yogurt, lime juice, chili powder, cilantro, and salt in a bowl and stir until smooth.
- Build the bowls with rice, sliced chicken, street corn, avocado, red onion, and fresh cilantro.
- Drizzle with yogurt sauce and finish with a splash of extra virgin olive oil.
- The sauce is delicious and the frozen grilled corn is super easy to use for reheating
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