Ingredients:

  • 1½ lb boneless, skinless chicken breasts, cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups corn kernels
  • 1 tbsp olive oil
  • 3 tbsp plain Greek yogurt
  • 2 tbsp Cotija cheese, crumbled
  • 1 tbsp fresh lime juice
  • 1/2 tsp chili powder
  • 2 tbsp fresh cilantro, chopped
  • 3 cups cooked brown rice
  • 1 large avocado, sliced
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. In a large bowl, toss the 3 cups of cooked brown rice with 2 tbsp fresh lime juice and 2 tbsp chopped cilantro. Set aside to infuse.
  2. Pat the cubed chicken breasts dry with paper towels. In a bowl, toss chicken with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook for 6–8 minutes, stirring occasionally, until edges are rich brown and internal temperature reaches 165°F (74°C). Remove chicken from the pan and let it rest.
  4. In the same skillet, add another 1 tbsp olive oil. Pour in 4 cups of corn kernels in a single layer (cook in batches if they don't fit in one layer). Let sit undisturbed for 2–3 minutes until kernels blister and turn golden brown, then stir and cook for another 3 minutes.
  5. Transfer the hot corn to a mixing bowl. Immediately stir in 3 tbsp Greek yogurt, 2 tbsp crumbled Cotija cheese, 1 tbsp fresh lime juice, 1/2 tsp chili powder, and 2 tbsp chopped cilantro until creamy.
  6. Divide the cilantro lime rice among four bowls. Top each with a portion of charred street corn and seared chicken. Garnish with avocado slices and an extra squeeze of lime.