Scale

For the Chicken:

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon black pepper

Juice of 1 lime

For the Street Corn:

2 cups corn (fresh, frozen, or canned)

1 tablespoon butter

¼ teaspoon salt

¼ teaspoon chili powder

¼ cup mayonnaise

¼ cup crumbled cotija or feta cheese

Juice of ½ lime

1 tablespoon chopped cilantro

For the Bowl:

2 cups cooked rice (white, brown, or cauliflower)

½ cup black beans, drained and rinsed

½ cup diced cherry tomatoes

1 avocado, sliced

¼ cup chopped cilantro

Lime wedges for serving

Cook the Chicken

Preheat grill or stovetop pan to medium heat.

Rub chicken with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice.

Grill or cook for 5–6 minutes per side until fully cooked (internal temp 75°C/165°F). Let rest before slicing.

Prepare the Street Corn

In a skillet over medium heat, melt butter and add corn, salt, and chili powder.

Cook for 5 minutes until slightly charred. Remove from heat and stir in mayonnaise, cotija cheese, lime juice, and cilantro.

Assemble the Bowl

Divide cooked rice into bowls.

Top with sliced chicken, street corn, black beans, cherry tomatoes, and avocado.

Garnish with cilantro and serve with lime wedges.