Scale

1 lb boneless skinless chicken breasts or thighs

1 tbsp olive oil

1 tsp chili powder

1/2 tsp cumin

1/2 tsp smoked paprika

Salt and black pepper to taste

3–4 ears corn (or 2 cups frozen corn, thawed)

1 tbsp olive oil for corn

1/4 cup mayonnaise or plain Greek yogurt

2 tbsp sour cream or Mexican crema

1/4 cup cotija cheese, crumbled (or feta)

1–2 tbsp fresh lime juice

1/4 tsp chili powder (plus more for garnish)

2 cups cooked rice (white, brown, or cilantro-lime rice)

1/2 cup black beans, rinsed and drained

1/2 cup cherry tomatoes, halved

1/4 red onion, finely diced

Fresh cilantro, chopped

Optional: avocado slices

Optional: hot sauce

Optional: lime wedges

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1. Pat the chicken dry and place it on a plate.

2. In a small bowl mix chili powder, cumin, smoked paprika, salt, and pepper.

3. Rub the spice mixture evenly over the chicken.

4. Heat olive oil in a large skillet over medium-high heat.

5. Cook the chicken for 6–8 minutes per side until fully cooked.

6. Remove chicken from the skillet and let it rest for 5 minutes.

7. Slice or dice the chicken into bite-size pieces.

8. Brush fresh corn with olive oil and grill or sauté until lightly charred.

9. Cut the corn kernels from the cob if using fresh corn.

10. In a bowl combine mayonnaise (or Greek yogurt), sour cream, cotija cheese, lime juice, and chili powder.

11. Stir the sauce until creamy and well blended.

12. Add the charred corn to the sauce and toss to coat.

13. Divide cooked rice evenly into serving bowls.

14. Top the rice with chicken, black beans, tomatoes, and diced red onion.

15. Finish with the street corn mixture, fresh cilantro, extra chili powder, avocado, and a squeeze of lime before serving.

Greek yogurt can replace mayonnaise for a lighter sauce.

Feta cheese works well if cotija cheese is unavailable.

Add jalapeños or hot sauce for extra heat.

Brown rice or quinoa can replace white rice for additional fiber.

Store components separately for easy meal prep throughout the week.