Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp sea salt
  • 2 tbsp fresh lime juice
  • 3 cups corn kernels
  • 0.25 cup Mexican crema or plain Greek yogurt
  • 2 tbsp mayonnaise
  • 0.5 cup cotija cheese, crumbled
  • 0.25 cup fresh cilantro, chopped
  • 1 tsp Tajín seasoning
  • 3 cups cooked cilantro lime rice, warm
  • 1 large avocado, sliced

Instructions:

  1. Prep the chicken. Pat the 1.5 lbs of chicken breast dry with paper towels.
  2. Season the meat. Toss the chicken with the 1 tsp smoked paprika, 1 tsp cumin, 0.5 tsp garlic powder, and 0.5 tsp sea salt until fully coated.
  3. Sear the chicken. Heat 1 tbsp of avocado oil in a large skillet over medium high heat. Add the chicken and cook for 6-8 minutes until golden and opaque throughout.
  4. Add the lime. Pour the 2 tbsp of fresh lime juice over the cooked chicken, stir to deglaze the pan, and remove the chicken to a plate.
  5. Char the corn. Wipe the pan clean and add the remaining 1 tbsp of oil. Add the 3 cups of corn and cook for 5-7 minutes without stirring much until the kernels shatter and brown.
  6. Whisk the sauce. In a large bowl, whisk together the 0.25 cup Mexican crema, 2 tbsp mayonnaise, and 1 tsp Tajín.
  7. Combine the street corn. Fold the charred corn into the sauce mixture along with half of the 0.5 cup cotija cheese and half of the 0.25 cup cilantro.
  8. Warm the base. Ensure your 3 cups of cooked cilantro lime rice are warm and fluffy.
  9. Build the bowls. Divide the warm rice into four bowls. Top with a generous portion of the spiced chicken and the street corn mixture.
  10. Final garnishes. Top each bowl with the 1 large avocado (sliced), the remaining cotija, remaining cilantro, and an extra sprinkle of Tajín for a zingy finish.