Ingredients:
- 1.5 lbs chicken breast, cubed into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 3 cups frozen or fresh corn kernels
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp non-fat Greek yogurt
- 1 tbsp light mayonnaise
- 1/2 tsp Tajín seasoning
- 0.5 lime, juiced
- 1/4 cup Cotija cheese, crumbled
- 3 cups cooked white rice
- 1 avocado, sliced
- 4 lime wedges for serving
Instructions:
- Prepare the protein. Pat the 1.5 lbs of chicken cubes completely dry with paper towels. In a medium bowl, toss the chicken with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp pepper. Let it sit for 5-10 minutes. Note: This brief rest allows the salt to penetrate the meat, making it more flavorful.
- Heat the pan. Place a large cast iron skillet over medium high heat. Let it get hot for about 2 minutes before adding anything.
- Char the corn. Add the 3 cups of corn to the dry pan without any oil. Spread them in an even layer.
- Develop the color. Let the corn sit undisturbed for 3-4 minutes until charred and mahogany colored. Resist the urge to stir too early!
- Clear the skillet. Remove the charred corn from the skillet and set it aside in a bowl.
- Sear the chicken. In the same pan, add the seasoned chicken cubes. Cook until golden brown and cooked through (internal temp 165°F), which usually takes about 6-8 minutes.
- Whisk the crema. While the chicken cooks, in a small bowl, whisk together 2 tbsp Greek yogurt, 1 tbsp light mayonnaise, the juice of half a lime, and 1/2 tsp Tajín seasoning.
- Build the base. Portion the 3 cups of cooked white rice into four bowls.
- Layer the toppings. Add a generous scoop of charred corn and the seared chicken to each bowl.
- Final assembly. Top with 1/4 cup diced red onion, 1/4 cup chopped cilantro, 1/4 cup crumbled Cotija, and slices of avocado. Drizzle with the crema and serve with lime wedges.