Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 1 lime, juiced
  • 0.5 tsp kosher salt
  • 2 cups corn kernels
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup red onion, finely diced
  • 0.5 jalapeño, minced
  • 0.25 cup Cotija cheese, crumbled
  • 0.5 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 clove garlic, grated
  • 0.5 tsp ancho chili powder
  • 3 cups cooked jasmine rice
  • 1 tbsp avocado oil, for searing chicken (optional, if needed)

Instructions:

  1. In a medium bowl, combine the cubed chicken breast with avocado oil, smoked paprika, cumin, chili powder, salt, and lime juice. Marinate at room temperature for 15 minutes.
  2. Heat a large cast iron skillet over medium-high heat. Add corn kernels to the dry pan and let sit undisturbed for 2-3 minutes until charred and popping. Remove corn and set aside.
  3. In the same skillet, add a splash of oil if needed and sear the chicken cubes until golden brown and cooked through (internal temperature of 165°F), approximately 6-8 minutes.
  4. Prepare the elote sauce by whisking together Greek yogurt, mayonnaise, grated garlic, and ancho chili powder in a small bowl.
  5. Toss the charred corn with red onion, jalapeño, and cilantro.
  6. Assemble the bowls by layering 0.75 cups of rice, followed by the chili-lime chicken, the corn mix, a dollop of elote sauce, and a sprinkle of Cotija cheese.