Street Corn Chicken Rice Bowl Flavorful and Easy Meal

Ingredients

• 1 cup cooked jasmine rice
• 1 pound boneless, skinless chicken breast, diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 half teaspoon garlic powder
• 1 half teaspoon salt
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 half cup cotija cheese, crumbled
• 1 quarter cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon fresh cilantro, chopped
• 1 whole avocado, sliced
• to taste lime wedges for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced chicken, chili powder, smoked paprika, garlic powder, and salt. Cook for about 5-7 minutes until the chicken is cooked through and no longer pink.
2. While the chicken is cooking, prepare the corn. If using fresh corn, grill or sauté the kernels in a separate skillet until they are slightly charred. For frozen corn, cook in a pan until heated through.
3. In a small bowl, mix together the mayonnaise and lime juice to create a tangy sauce.
4. Once the chicken is cooked and the corn is ready, assemble the rice bowls: start with a base of jasmine rice in each bowl.
5. Top the rice with the cooked chicken, followed by the corn. Drizzle the lime mayonnaise over the top.
6. Sprinkle the crumbled cotija cheese and chopped cilantro on top of each bowl.
7. Add slices of avocado and garnish with lime wedges on the side.