Clean recipe · jaroflemons.com
Street Corn Chicken Rice Bowls
Original recipe: jaroflemons.com
Adjust servings, check off ingredients, and save a copy in the recipe reader.
Ingredients
- 1 1/2 pounds chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- pinch of chipotle powder optional but so good!
- 1 Tablespoon avocado oil
- 1/2 teaspoon honey
- 1/2 Tablespoon lime juice freshly squeezed
- 1 1/2 cups frozen corn preferably grilled or roasted
- pinch of salt
- 1/4 teaspoon ancho chili powder
- 1/2 cup plain Greek yogurt or mayo
- 3 Tablespoons freshly squeezed lime juice
- zest of 3/4 lime
- 1/4 cup red onion finely diced
- 1/4 cup green bell pepper or jalapeño optional, finely chopped
- 1/3 cup cotija cheese
- 1/3 cup cilantro chopped
- 2 cups cooked rice
- 1 medium avocado sliced
Instructions
- Cube the chicken breast and mix with the garlic, smoked paprika, cumin, salt, pepper, and chipotle.
- Heat the avocado oil in a skillet over medium-high heat, and cook the chicken until it starts to brown a little, about 5-6 minutes.
- While the chicken cooks, zest the lime for the street corn and set aside.
- Add the honey and lime juice to the chicken, then cook for another 5-6 minutes until the juices thicken and the chicken is fully cooked.
- Remove the chicken from the pan and keep warm, save any juice left from the pan in a small container.
- In the same skillet (dry), lightly sauté the corn over medium-high heat with salt and chili powder until warm and lightly browned for about 1 min.
- Meanwhile, whisk the yogurt, lime juice and lime zest together in a medium bowl.
- Add in the red onion, green bell pepper (or jalapeño), cotija cheese, cilantro, and cooked corn. Mix until evenly combined.
- Assemble the bowls - layer cooked rice, avocado slices, the street corn mixture, cooked chicken, and a drizzle of the leftover juice from the pan. Enjoy!