Mexican Streetcorn Chicken Bowls by Panaceapalm

Ingredients

• 800 g chicken breast, diced into 1-inch cubes
• 2 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tsp salt
• 2 tsp avocado oil
• 350 g sweetcorn
• 1/2 red onion, diced
• 1 jalapeño, diced
• 100 g 0% Greek yogurt
• 3 tbsp light mayonnaise
• 80 g low-fat feta or cotija, crumbled
• 3 tbsp fresh cilantro, chopped
• 1/2 tsp garlic powder
• Juice of 1/2 lime
• 1 tsp Tajín
• Pinch of salt
• 1 cup basmati rice, dry
• 2 tbsp cilantro, chopped

Instructions

1. Season the diced chicken with smoked paprika, cayenne, garlic powder, onion powder, cumin, oregano, and salt, then toss until evenly coated, about 1 minute.
2. Heat avocado oil in a large skillet over medium heat, then cook the chicken for 10 to 12 minutes, stirring occasionally, until browned and the center reaches 165°F.
3. Cook the basmati rice according to package directions, then fluff and mix with lime juice, salt, and chopped cilantro while still warm, about 15 minutes total.
4. Add the sweetcorn, red onion, and jalapeño to the same skillet and cook for 3 to 4 minutes, just until the corn is hot and lightly charred from the chicken drippings.
5. Stir together the Greek yogurt, light mayonnaise, feta or cotija, cilantro, garlic powder, lime juice, Tajín, salt, and cayenne to make the street corn salad.
6. Mix the Greek yogurt, light mayonnaise, lime juice, cilantro, and salt to make the creamy cilantro sauce, about 1 minute.
7. Assemble each bowl with cilantro lime rice, chopped chicken, street corn salad, and a drizzle of creamy cilantro sauce, then serve immediately.