You’re Going to Love These Smoky Street Corn Chicken Bowls

• servings: Servings: 2–3
• total time: 10 minutes

Ingredients

Total Time: 30 minutes

Main

1–1.5 lb thin-sliced boneless skinless chicken breasts

1 tbsp avocado oil

1 tsp smoked paprika

1/2 tsp chili powder

1/2 tsp garlic powder

Salt & pepper to taste

1 cup cooked rice or cauliflower rice

1 avocado, diced

1/4 cup chopped fresh cilantro

1/4 cup thinly sliced red onion

1 tbsp extra virgin olive oil, to serve

Street Corn

1 1/2 cups corn (fresh, frozen, or grilled)

1/3 cup dairy-free sour cream or yogurt

Juice of 1/2 lime

1/4 tsp chili powder

3 tbsp chopped cilantro

Salt to taste

Directions

Season chicken with spices. Heat avocado oil in a skillet or brush on before grilling. Cook 3–5 mins per side, until golden and cooked through. Let rest, then slice.

Char corn in a dry skillet or on the grill until lightly blackened, about 5–7 mins.

In a bowl, stir together yogurt, lime juice, chili powder, cilantro + salt until smooth.

Build bowls with rice, sliced chicken, street corn, avocado, red onion + fresh cilantro.

Drizzle with yogurt sauce and finish with a splash of EVOO. Serve with lime wedges + hot sauce if you like it spicy.