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 garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 3 cups frozen sweet corn, thawed
  • 0.25 cup plain non-fat Greek yogurt
  • 1 tbsp light mayonnaise
  • 0.5 cup cotija cheese, crumbled
  • 0.25 cup fresh cilantro, chopped
  • 1 tsp Tajín seasoning
  • 1 large lime, juiced
  • 3 cups cooked white rice
  • 1 medium avocado, sliced

Instructions:

  1. In a medium bowl, toss the cubed chicken with avocado oil, smoked paprika, cumin, garlic powder, salt, and pepper. Let marinate for 5 minutes.
  2. Heat a large skillet over medium-high heat. Add the chicken in a single layer and sear undisturbed for 3 minutes. Add the corn kernels to the skillet.
  3. Continue cooking for 4–5 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and the corn is charred.
  4. In a separate small bowl, whisk together the Greek yogurt, light mayonnaise, lime juice, and Tajín seasoning.
  5. Remove the skillet from heat. Fold the yogurt mixture, crumbled cotija cheese, and cilantro into the chicken and corn.
  6. Divide the cooked rice among four bowls. Top with the street corn chicken mixture and fresh avocado slices.