Street Corn Chicken Rice Bowl

Recipe adapted from Mallory the Dietician.

Ingredients:

Chicken Marinade:

• 1 1/2 lb. chicken tenders (or chicken breasts)
• 2 TBSP olive oil 
• 1 1/2 tsp. chili powder
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• 3/4 tsp. Kosher salt
• 1/4 tsp. black pepper

Mexican Street Corn Dressing/Elote Dressing:

• 1/2 c. Greek yogurt
• 1/2 c. mayonnaise
• 1 lime, zest & juice of
• 1 tsp. chili powder
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 1/2 tsp. Kosher salt
• 1/4 tsp. black pepper
• 1-3 TBSP water, to thin

Street Corn Salad:

• 10 oz. (about 2 c.) frozen corn, cooked
• 1/2 c. red bell pepper, chopped 
• 1 jalapeno, chopped
• 1/4 c. red onion, chopped
• 1/4 c. cilantro, chopped
• 1/4 c. crumbled cotija cheese
• Tajin, to taste

Cilantro Lime Rice:

• 1 c. jasmine rice, uncooked and rinsed
• 3/4 tsp. salt
• 2 c. water
• 1 TBSP olive oil
• 1/2 c. cilantro, chopped
• 2 TBSP (about 1 lime) lime juice 
• 1/2 tsp. garlic powder

Bowls:

• Shredded lettuce or mixed greens, optional
• Cherry tomatoes, halved
• Avocado, sliced or diced

Directions:

1. Marinate Chicken: In a Ziploc bag add olive oil through pepper; then add the chicken and coat the chicken. Marinate for 30 minutes or place in the refrigerator for up to 24 hours.
2. Mexican Street Corn Dressing/Elote Dressing: In a bowl add the yogurt through pepper and whisk to combine. Add water to thin, if desired. Set aside.
3. Street Corn Salad:  In a serving bowl add the corn through cheese and mix to combine. Then add your desired amount of elote dressing and toss to combine. Taste and add adjust seasoning and/or add Tajin, if desired.
4. Cilantro Lime Rice: In a saucepan add the rinsed rice, salt, and water. Cover and bring to a boil, and then reduce heat to simmer until rice is cooked, about 15-18 minutes. Let it cool about 5-10 minutes and then add the cilantro, lime juice, olive oil, and garlic powder. Mix to combine. 
5. Cook Chicken in Air Fryer: Preheat Air Fryer to 400F, then add the chicken tenders and cook for 10 minutes. If using chicken breasts, preheat Air Fryer to 370F, add chicken and cook for 10 minutes; then flip the chicken and cook for additional 4-8 minutes, or until done. Let chicken rest for 5 minutes before slicing.
6. Assemble Bowls: To each individual bowl, add lettuce, if using, rice, chicken, and street corn salad. Add the tomatoes, avocado, and/or cotija cheese, and top with more elote dressing.