Street Corn Chicken Bowl with Jasmine Rice

Chicken Preparation

1. Flatten 2.5 lbs of chicken for even cooking.
2. Season chicken thoroughly on both sides.
3. Place in a pan over medium-high heat, cover, and cook for 5-7 minutes.
4. Flip the chicken and sear until golden brown, then cover and cook for another 5-7 minutes.
5. Once cooked, chop the chicken into bite-sized pieces.

Street Corn Salad

1. In a bowl, combine 2 cans of corn, 300g Greek yogurt, 120g light mayonnaise, and 100g Cotija cheese.
2. Add 1/2 chopped red onion, 2 diced jalapeños, and a handful of chopped cilantro.
3. Squeeze in the juice of 4 limes.
4. Season to taste with chili powder, salt, and Tajín.
5. Mix thoroughly.

Assembly

1. Prepare 1.5 cups of dry jasmine rice.
2. Divide the cooked rice among containers.
3. Layer the chopped chicken on top of the rice.
4. Top each bowl with the prepared street corn salad.