Street Corn Chicken Rice Bowls

Ingredients

• 1½ lb chicken breasts (or thighs)
• 3 Tbsp extra virgin olive oil (1 for marinade + 2 for cooking)
• 1½ tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 c Greek yogurt
• 2 Tbsp mayo
• 1 lime, zest & juice
• ½ tsp chili powder
• ½ tsp smoked paprika
• ½ tsp garlic powder
• 1-3 Tbsp water (as needed)
• 3 c corn, cooked
• ½ red bell pepper, chopped
• 1 small jalapeno, chopped
• ¼ c red onion, chopped
• ¼ c cilantro, chopped
• ¼ c cotija cheese
• 1 c jasmine rice, uncooked
• 1 Tbsp extra virgin olive oil
• ½ c cilantro, chopped
• 2 Tbsp lime juice
• romaine
• avo
• tomatoes

Method

1. Cube the chicken and toss with 1 tablespoon olive oil plus the chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Set aside.
2. Cook the jasmine rice according to package directions, then stir in chopped cilantro, lime juice, olive oil, garlic powder, salt, and pepper.
3. Whisk together the Greek yogurt, mayo, lime zest and juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Thin with water as needed to reach desired consistency.
4. Chop the jalapeño, red bell pepper, red onion, and cilantro, then combine with the corn in a bowl. Top with cotija cheese and half of the dressing.
5. Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Cook the chicken 3-4 minutes per side until it reaches an internal temperature of 165°F.
6. Assemble bowls with romaine, rice, chicken, and street corn salad. Top with additional dressing, lime, and optional avocado and tomato.