Prep Time
15 min
TOTAL TIME
16-18 min
Serves
4
Ingredients
- 1 pack McCain® Medleys Smoky Paprika & Pepper
- 2 chicken breasts, cut into ½-inch cubes
- 2 corn cobs, cut into 4 pieces
- 1 tsp. smoked paprika
- 1 tsp. sweet paprika
- 1 tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. cumin
- 2 tsp. white sugar
- Salt and freshly ground pepper
- ¼ cup olive oil
- 2 cups cooked rice of choice
- 20 cherry tomatoes, halved
- 1 or 2 sliced avocados
- ¼ cup mayonnaise
- 1 tbsp. water
- Chopped fresh cilantro or parsley, to taste
How to make it
- Preheat the oven to 425 °F.
- Place the McCain® Medleys Smoky Paprika & Pepper on a third of the surface of a baking sheet lined with parchment paper.
- Combine the spices with olive oil, salt and pepper in a mixing bowl.
- Rub the chicken cubes with half the marinade and place on another third of the baking sheet.
- Rub the corn cob pieces with the other half of the marinade, setting aside about 1 tbsp. to mix with mayonnaise later on.
- Place the corn cobs on the remaining third of the sheet and bake for 16 to 18 minutes.
- Mix the mayonnaise, water and leftover marinade together into a sauce and let chill.
- Once everything is ready, prepare the bowls: start with the rice, then layer on the McCain® Medleys Smoky Paprika & Pepper, chicken, corn, tomatoes and avocado. Finish with a nice drizzle of sauce and chopped cilantro.
4
15 min
5
