Street Corn Chicken Rice Bowls

gluten-free ⓘ

5 meals

From a reel by Jack Perez — watch the original

Ingredients

• 2 lbs Boneless Skinless Chicken Breast (907g)
• 2 Tbsp Famous Dave's Chicken Rub
• Olive Oil Spray
• 1.5 Cups Uncooked Jasmine Rice (370g)
• 2 Cans Sweet Corn, drained (30 oz / 850g)
• 3/4 Cup Plain Nonfat Greek Yogurt (180g)
• 1/2 Cup Feta Cheese, crumbled (56g)
• 1 Large Avocado, diced (200g)
• 1 Jalapeño, finely diced
• Juice of 2 Limes
• 1/3 Cup Cilantro, chopped (20g)
• 2 tsp Tajín Seasoning
• Additional Cilantro
• Additional Tajín Seasoning

Instructions

1. Prepare the jasmine rice following the instructions on the package.
2. Coat the chicken breast with the chicken rub and air fry at 375°F for 12 to 15 minutes. Allow the chicken to rest before dicing it into pieces.
3. Combine the drained corn, Greek yogurt, feta cheese, diced avocado, diced jalapeño, lime juice, chopped cilantro, and Tajín in a bowl to create the salsa.
4. Assemble five bowls by layering the prepared rice, diced chicken, and street corn salsa.
5. Top with extra cilantro or Tajín if desired.