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 garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 2 cups corn kernels
  • 0.25 cup Mexican crema
  • 2 tbsp mayonnaise
  • 0.5 cup Cotija cheese, crumbled
  • 0.25 cup fresh cilantro, chopped
  • 1 tsp Tajín seasoning
  • 1 lime, juiced
  • 3 cups cooked white rice
  • 1 avocado, sliced
  • 2 radishes, thinly sliced
  • 0.25 cup red onion, finely diced
  • Lime wedges for serving

Instructions:

  1. Pat the chicken breast dry with paper towels. In a medium bowl, toss the chicken cubes with smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
  2. Heat 1 tbsp avocado oil in a large cast iron skillet over medium-high heat until it begins to smoke. Add the chicken in a single layer and sear undisturbed for 3 minutes. Toss and cook for an additional 3-5 minutes or until the internal temperature reaches 165°F. Remove chicken from the skillet and set aside.
  3. In the same skillet, add the corn kernels. Let them sit undisturbed for 2-3 minutes to achieve a char, then stir and cook for an additional 2 minutes. Remove from heat.
  4. Toss the 0.25 cup red onion into the pan with the corn for 1 minute until just softened but still crisp.
  5. In a small bowl, combine 0.25 cup Mexican crema, 2 tbsp mayonnaise, half the 1 lime juice, and 1 tsp Tajín. Mix until well combined.
  6. Turn off the heat and stir the cooked chicken back into the corn mix.
  7. Assemble the bowls by layering 0.75 cups of cooked rice, a portion of the chicken-corn mix. Top with sliced avocado, radishes, and red onion. Drizzle with the sauce and serve with lime wedges.