Chili Chicken Street Corn Rice Bowls

Adapted from this Pinterest post.

Ingredients

Chili chicken

• 1.5 lb chicken breast, cut into bite-sized cubes
• Kosher salt and black pepper, to taste
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp paprika
• 1/4 tsp ground cumin
• 1 tbsp olive oil
• Avocado-oil spray, for the pan

Street-corn salsa

• 2 cups corn, thawed if frozen
• 1/4 cup light mayonnaise
• 1/4 cup cotija cheese, crumbled
• 1 lime, zested and juiced
• 1 jalapeño, finely diced
• 2 to 3 tbsp cilantro, chopped
• 1 avocado, cubed
• 1 tsp Tajín, optional

To serve

• 3 cups cooked rice, divided (1 cup per bowl)

Steps

1. Toss the chicken with salt, pepper, garlic powder, chili powder, paprika, cumin, and olive oil.
2. Heat a large skillet over medium-high heat and coat it with avocado-oil spray. Cook the chicken in a single layer, working in batches if needed, until browned and cooked through, 6 to 8 minutes. Set aside.
3. If using fresh or frozen corn, cook it in the same skillet until hot and lightly charred in spots, 3 to 5 minutes. Let it cool for a few minutes.
4. In a bowl, stir together the corn, mayonnaise, cotija, lime zest and juice, jalapeño, cilantro, avocado, and Tajín if using. Taste and season with salt as needed.
5. Divide the rice among three bowls. Top with chicken and street-corn salsa. Serve right away.

Notes

• This makes 3 substantial bowls. Keep the avocado separate if you are meal-prepping; add it just before eating.
• The supplied macro note lists 590 calories, 155 g protein, 47 g carbs, and 17 g fat. Those values appear internally inconsistent, so calculate your own estimate from the brands and portions you use.