Scale

1 lb (450 g) chicken breasts, sliced

1 tbsp olive oil

1 tsp chili powder

1 tsp paprika

½ tsp cumin

½ tsp garlic powder

Salt & pepper, to taste

2 cups corn kernels (fresh, frozen, or canned — drained)

1 tbsp butter

1 small garlic clove, minced

¼ cup mayonnaise

¼ cup crumbled cotija or feta cheese

1 tbsp lime juice

¼ tsp smoked paprika or chili powder

2 tbsp chopped cilantro

Salt, to taste

½ cup sour cream or Greek yogurt

Zest of 1 lime

1–2 tbsp lime juice

Pinch of salt

3 cups cooked white or brown rice

1 avocado, sliced (optional)

Extra cilantro, lime wedges, and cheese for topping

Cook the Rice
- Prepare rice according to package directions and set aside.
Season & Cook the Chicken
- In a bowl, toss chicken with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat and cook chicken 5–7 minutes, stirring, until cooked through and lightly browned. Set aside.
Make the Street Corn
- In the same skillet, melt butter.
- Add corn and cook 4–5 minutes until hot and slightly charred.
- Stir in garlic, then remove from heat.
- Mix in mayonnaise, cheese, lime juice, paprika, cilantro, and a pinch of salt.
Make the Lime Crema
- Whisk sour cream (or yogurt), lime zest, lime juice, and salt until smooth.
Assemble the Bowls
- Add rice to each bowl.
- Top with chicken and street corn mixture.
- Drizzle with lime crema.
- Finish with avocado, extra cheese, cilantro, and lime wedges.

Add jalapeños or hot sauce for heat.

Swap rice with quinoa or cauliflower rice for lighter bowls.

Meal-prep friendly — store components separately and assemble before serving.