Ingredients
1.5 lbs chicken breast, cubed
Salt & pepper, to taste
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1/4 tsp cumin
1 tbsp olive oil
Avocado oil spray
2 cups corn
1/4 cup light mayonnaise
1/4 cup cotija cheese
1 lime (juice and zest)
1 jalapeño, finely diced
2–3 tbsp chopped cilantro
1 avocado, cubed
1 tsp Tajín seasoning (optional)
Instructions
In a bowl, mix chicken with spices and olive oil. Let marinate 10–30 minutes.
Sear chicken in a hot skillet sprayed with avocado oil until golden brown and cooked through.
Sauté corn in a dry skillet until charred. Let cool.
In a bowl, mix corn, mayo, cotija, lime juice & zest, jalapeño, cilantro, and avocado.
In serving bowls, layer rice, chicken, and street corn salsa. Garnish with extra cotija, cilantro, or Tajín.
Notes
Use frozen or canned corn for convenience. Store leftovers in airtight containers for up to 4 days. Excellent for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 5g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 55g
- Cholesterol: 95mg