Street Corn Chicken Bowls by Brookemcgr

Ingredients

• 1.5 lbs chicken breast, cut into cubes
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp chili lime seasoning
• 1 tsp paprika
• 1 tbsp garlic oil
• 1 can corn, drained
• 1 tbsp mayonnaise
• 1/4 cup cottage cheese, blended smooth
• 1/4 cup cotija cheese, plus more for topping
• 1 lime, juiced
• 1/4 cup chopped cilantro
• 1 avocado
• 4 cups cooked rice
• 1 tsp chili lime seasoning, for serving

Instructions

1. Blend the cottage cheese in a food processor until completely smooth, about 30 seconds.
2. Add the cilantro, avocado, lime juice, cotija, and mayonnaise, then pulse until chopped and combined, about 10 to 15 seconds.
3. Stir the corn with the creamy mixture in a bowl, then season with chili lime seasoning and mix well.
4. Toss the diced chicken with salt, pepper, garlic powder, chili lime seasoning, paprika, and garlic oil until evenly coated.
5. Cook the chicken in a skillet over medium heat for 8 to 10 minutes, stirring occasionally, until browned and cooked through.
6. Spoon rice into bowls, top with the chicken and corn salsa, then finish with extra cotija and a pinch of chili lime seasoning.