Ingredients:

  • 1.5 lb boneless, skinless chicken breast, cubed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups frozen corn, thawed
  • 1 tbsp olive oil
  • 2 tbsp crumbled cotija cheese
  • 1 tbsp fresh cilantro, chopped
  • 1/2 tsp chili powder
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1 pinch salt
  • 3 cups cooked brown rice
  • 1 medium avocado, sliced
  • 1/2 red onion, thinly sliced
  • 1 lime, cut into wedges

Instructions:

  1. Pat the chicken cubes dry with a paper towel. In a bowl, toss chicken with 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
  2. Heat a 12-inch skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the edges are golden and the center is no longer pink. Remove chicken from the pan and set aside.
  3. In the same skillet, add 1 tablespoon of olive oil and the corn. Spread in an even layer and let sit undisturbed for 3 minutes to char. Stir and cook for another 2 minutes.
  4. Turn off the heat and fold in the crumbled cotija cheese, chopped cilantro, and chili powder until the cheese begins to melt.
  5. Prepare the lime sauce by whisking together plain Greek yogurt, fresh lime juice, minced garlic, and a pinch of salt in a small bowl.
  6. Assemble the bowls by dividing the cooked brown rice among four bowls. Top each with seasoned chicken, charred corn, sliced avocado, and thinly sliced red onion.
  7. Drizzle the velvety lime sauce over the bowls and serve with lime wedges on the side.