Street Corn Chicken Bowls

30 mins
Serves 1
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Directions

  1. 1Cook 2 cups (cooked) rice and set aside.
  2. 2Cut chicken into bite size pieces Season with garlic powder, paprika, cumin, salt, pepper, chipotle powder
  3. 3Heat pan, add avocado oil and cook chicken Add honey and lime juice over the top of the chicken at the end of cooking. Remove from pan and set aside.
  4. 4In same pan, add corn. Season with salt, ancho chili powder Cook until done.
  5. 5In a bowl, add corn, greek yogurt, lime juice, zest of lime, jalapeno, cotija cheese and cilantro. Mix well
  6. 6In 4 containers or plate, divvy up the rice, add chicken, add corn mix and sliced avocado. Serve

Ingredients

  • 1.5 pounds chicken breast
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cumin
  • 0.5 teaspoon salt
  • 0.25 teaspoon pepper
  • 1 pinch chipotle powder
  • 1 Tablespoon avocado oil
  • 0.5 teaspoon honey
  • 0.5 Tablespoon freshly squeezed lime juice
  • 1.5 cups frozen corn (preferably grilled or roasted)
  • 1 pinch salt
  • 0.25 teaspoon ancho chili powder
  • 0.5 cup plain Greek yogurt or mayo
  • 3 Tablespoons freshly squeezed lime juice
  • 0.75 zest of lime
  • 0.25 cup red onion (finely diced)
  • 0.25 cup green bell pepper or jalapeño (optional, finely chopped)
  • 0.33 cup cotija cheese
  • 0.33 cup cilantro (chopped)
  • 2 cups cooked rice
  • 1 medium avocado (sliced)

Equipment

pan

Tips

  • Everything cooks in one pan.
  • Can be made with mayo or Greek yogurt for a higher protein version of street corn.