Ingredients
Main Ingredients
- 1-1.5 pounds thin-sliced boneless, skinless chicken breasts
- 1 tablespoon avocado oil
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt & pepper, to taste
- 1 cup cooked rice or cauliflower rice
- 1 avocado, diced
- ¼ cup chopped fresh cilantro
- ¼ cup thinly sliced red onion
- 1 tablespoon extra-virgin olive oil, to serve
Street Corn
- 1 ½ cups corn (fresh, frozen, or grilled)
- ⅓ cup sour cream or yogurt, dairy-free if preferred
- ½ lime, squeezed
- ¼ teaspoon chili powder
- 3 tablespoons chopped cilantro
- Salt, to taste
Instructions
- Prepare the Chicken: Heat avocado oil in a skillet over medium-high heat. Season the chicken breasts with smoked paprika, chili powder, garlic powder, salt, and pepper. Sear the chicken for 3–4 minutes on each side until golden brown with crispy edges and fully cooked through. Transfer to a cutting board and slice into strips. Alternatively, preheat the grill to medium-high heat, oil the grates or brush the chicken with avocado oil, season as above, and grill for 3–5 minutes per side until cooked through and charred. Let rest, then slice.
- Cook the Corn: For stovetop, heat a dry skillet over medium-high heat and add the corn. Cook for 5–7 minutes, stirring occasionally, until the corn is slightly charred. For grilling, place fresh corn on the cob on a grill over medium heat. Rotate frequently, cooking for 8–10 minutes until charred and tender. Allow to cool slightly, then slice kernels off the cob.
- Make the Street Corn Sauce: In a small bowl, whisk together sour cream or dairy-free yogurt, lime juice from half a lime, chili powder, chopped cilantro, and salt until smooth. Set aside to allow flavors to meld.
- Assemble the Bowls: Place a base of cooked rice or cauliflower rice in bowls. Top with sliced chicken, diced avocado, thinly sliced red onion, and plain or charred corn kernels. Drizzle the chili-lime yogurt sauce over the top and sprinkle with fresh cilantro. Drizzle extra-virgin olive oil if desired.
- Serve: Garnish with extra lime wedges and hot sauce if you like some heat. Enjoy immediately while warm and fresh.
Notes
- For a plant-based variation, replace chicken with grilled shrimp, tofu, or chickpeas.
- Use Greek yogurt or a dairy-free alternative as a substitute for sour cream.
- Fresh, frozen, or canned corn can be used; grilling adds extra smoky flavor.
- Swap rice for quinoa or cauliflower rice to reduce carbs and increase fiber.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
