Ingredients:

  • 1.5 lb (680g) boneless skinless chicken breasts, cubed
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) onion powder
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 3 cups (450g) frozen or fresh corn kernels
  • ¼ cup (60g) plain Greek yogurt
  • 2 tbsp (30g) crumbled Cotija cheese
  • 2 tbsp (30ml) fresh lime juice
  • ½ tsp (3g) chili powder
  • 2 cups (310g) long-grain white rice, cooked
  • 2 tbsp (30g) fresh cilantro, chopped
  • 1 tsp (5g) lime zest
  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1 large (150g) avocado, sliced
  • ½ cup (75g) red onion, finely diced
  • ¼ cup (15g) fresh cilantro, for garnish

Instructions:

  1. In a large bowl, fold the cooked rice with lime juice, lime zest, and chopped cilantro. Stir until the rice is fluffy and evenly coated in citrus. Set aside.
  2. Toss the cubed chicken breast in the paprika, garlic powder, onion powder, salt, and pepper. Heat 1 tbsp olive oil in the skillet over medium-high heat. Add the chicken in a single layer and sear until golden-brown and cooked through (internal temperature of 165°F/74°C), roughly 6–8 minutes. Remove chicken from the pan and let it rest.
  3. Using the same pan, add another tablespoon of oil. Toss in the corn kernels and spread them flat. Let them sit undisturbed for 2–3 minutes until they develop charred spots. Stir and cook for another 2 minutes. Remove from heat and stir in Greek yogurt, Cotija cheese, lime juice, and chili powder until velvety.
  4. Divide the cilantro lime rice equally among four bowls. Layer the seared chicken, charred street corn, black beans, and diced red onion on top. Finish each bowl with avocado slices and a sprinkle of fresh cilantro.