Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 1 large lime, juiced
  • 1 pinch salt and cracked black pepper to taste
  • 2 cups sweet corn, fresh or thawed
  • 0.25 cup plain Greek yogurt (2%)
  • 1 tbsp light mayonnaise
  • 0.25 cup Cotija cheese, crumbled
  • 0.25 cup fresh cilantro, chopped
  • 0.5 tsp Tajín seasoning
  • 3 cups cooked Basmati white rice
  • 0.5 tsp lime zest
  • 1 medium avocado, sliced
  • 4 radishes, thinly sliced

Instructions:

  1. In a medium bowl, toss the cubed chicken with lime juice, avocado oil, smoked paprika, cumin, and chili powder. Marinate for 10-15 minutes.
  2. Heat a large cast-iron skillet over high heat. Add the corn to the dry pan and cook without stirring for 5-6 minutes until charred. Toss and cook for another 2 minutes, then remove from heat.
  3. In a small bowl, whisk together the Greek yogurt, light mayonnaise, Tajín, and a splash of lime juice to create the healthy crema.
  4. Wipe out the skillet and return to medium-high heat. Add the marinated chicken in a single layer and sear for 4 minutes without moving to build a crust. Flip the chicken and cook for another 3-4 minutes until the internal temperature reaches 165°F (74°C).
  5. In a separate bowl, toss the charred corn with the crema, Cotija cheese, and cilantro.
  6. Assemble the bowls by layering 3/4 cup cooked rice, a portion of the lime chicken, and the street corn mixture. Garnish with sliced avocado, radishes, and lime zest.