Street Corn Chicken Rice Bowl

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime

For the Street Corn:

• 1 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup non-fat plain Greek yogurt
• 1 tbsp light mayonnaise
• 1 tsp chili powder
• 1/4 cup crumbled cotija cheese (or reduced-fat feta)
• Juice of 1 lime
• 1 tbsp chopped fresh cilantro

For the Bowl Base:

• 2 cups cooked brown rice (or cauliflower rice for a lower-point option)
• 1 cup shredded lettuce
• 1/2 cup diced cherry tomatoes

For Garnish:

• 1 avocado, sliced (optional, 0 points for up to 1/4 per serving on some WW plans)
• Lime wedges

Instructions

Step 1: Marinate the Chicken

1. In a small bowl, mix olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, pepper, and lime juice.
2. Coat the chicken breasts with the spice mixture and let them marinate for at least 15 minutes.

Step 2: Cook the Chicken

1. Heat a non-stick skillet or grill pan over medium-high heat.
2. Cook the chicken for 4-5 minutes per side, or until fully cooked (internal temperature of 165°F).
3. Remove from heat, let rest for 5 minutes, then slice into strips.

Step 3: Prepare the Street Corn

1. Heat the corn in a non-stick skillet over medium-high heat, stirring occasionally until slightly charred (about 3-5 minutes).
2. In a small bowl, combine Greek yogurt, light mayonnaise, chili powder, lime juice, and cotija cheese.
3. Stir the charred corn into the yogurt mixture. Add cilantro and mix well.

Step 4: Assemble the Bowls

1. Divide the cooked brown rice (or cauliflower rice) evenly among four bowls.
2. Top each bowl with shredded lettuce, diced cherry tomatoes, sliced grilled chicken, and a scoop of the street corn mixture.
3. Garnish with avocado slices (if using) and serve with lime wedges.