Smoky Street Corn Chicken Bowls

Quick and delicious smoky street corn chicken bowls, perfect for a weeknight dinner with the option to grill or sauté.

By @rachaelsgoodeats

Original recipe source

Cook time: 30 minutes

Servings: 3

Ingredients

• 1.5 lb thin-sliced boneless skinless chicken breasts
• 1 tsp smoked paprika
• 0.5 tsp chili powder
• 0.5 tsp garlic powder
• 0 salt
• 0 black pepper
• 1 tbsp avocado oil
• 1.5 cups corn fresh, frozen, or grilled
• 0.33 cup dairy-free sour cream or yogurt
• 0.5 piece lime juice
• 0.25 tsp chili powder
• 3 tbsp chopped cilantro
• 0 salt
• 1 cup cooked rice or cauliflower rice
• 1 avocado diced
• 0.25 cup red onion thinly sliced
• 0.25 cup fresh cilantro
• 1 tbsp extra virgin olive oil

Instructions

1. Season the chicken breasts with smoked paprika, chili powder, garlic powder, salt, and pepper.
2. Heat avocado oil in a skillet over medium heat or prepare the grill. Cook chicken for 3–5 minutes on each side, until golden brown and cooked through.
3. Let the chicken rest for 5 minutes, then slice into strips.
4. In a dry skillet over medium heat, char the corn for about 5–7 minutes until it is lightly blackened.
5. In a bowl, mix dairy-free sour cream or yogurt with lime juice, chili powder, chopped cilantro, and salt until smooth.
6. Assemble the bowls with cooked rice or cauliflower rice, sliced chicken, street corn, diced avocado, red onion slices, and fresh cilantro.
7. Drizzle the assembled bowls with the yogurt sauce and finish with a splash of extra virgin olive oil. Serve with lime wedges and hot sauce if desired.