Recipe: Street Corn Chicken & Rice Bowls

INGREDIENTS

• 1 lb chicken breast, boneless and skinless
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 lime, zested and juiced
• ½ teaspoon chili powder,
• ½ teaspoon smoked paprika
• 3 cups corn kernels
• 1 red bell pepper, diced
• 1 jalapeno, seeded and diced
• ¼ cup red onion, chopped
• ¼ cup cilantro, chopped
• ¼ cup crumbled cotija cheese
• 1 teaspoon avocado oil
• 3 cups cooked rice
• 4 cups romaine lettuce, chopped
• 1 avocado, sliced

INSTRUCTIONS

1. Chop chicken into bite-sized pieces and toss with chili powder, paprika, garlic powder, onion powder, salt and pepper and set aside.
2. In a small bowl, whisk together the yogurt, mayonnaise, lime zest, lime juice, chili powder, and paprika. Add a splash of water if needed to loosen the dressing.
3. In a large bowl, toss the corn, bell pepper, jalapeno, onion, cilantro, cotija, and half of the dressing.
4. Heat oil in a skillet over medium-high heat and add chicken. Sauté until golden brown and cooked through.
5. Layer bowls with rice, romaine lettuce, cooked chicken, corn mixture, and avocado.
6. Drizzle with the reserved dressing and enjoy.