Description
Delicious chicken bowls layered with street corn, avocado, and a tangy yogurt dressing.
Ingredients
Scale
- 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!
Notes
- For added flavor, use roasted corn if available.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg