Mexican street corn chicken protein bowl

Ingredients

• For the chicken: 300 g chicken breast, cubed
• Salt and pepper
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp paprika
• Olive oil
• 2 garlic cloves, chopped
• For the street corn salsa: 2 cups corn
• 1/4 cup cottage cheese
• Juice of 1 lime
• Chopped cilantro
• 1 avocado, cubed
• Salt, pepper
• A touch of honey
• 1 tsp olive oil
• For the rice: 1 cup rice + 2 cups water, pinch of salt

Instructions

1. Simmer the rice in salted water until dry and fluffy. (Cooking it a day ahead and reheating lowers the glycemic index — the creator's tip, kept.)
2. Season the chicken with the spices and sear in olive oil with the chopped garlic until golden and cooked through.
3. Char the corn in a dry hot pan for a few minutes to get those elote-style spots.
4. Toss the corn with the cottage cheese, lime juice, cilantro, avocado, honey, olive oil, salt and pepper.
5. Build the bowls: rice, chicken, and a generous heap of street corn salsa. Keeps 3 days refrigerated — add the avocado day-of.