Cilantro Lime Rice With Roasted Corn And Avocado Salad

Cook the rice as directed on package then set aside to cool completely.

Meanwhile, heat a grill pan over medium-high heat. Season the chicken with salt and pepper as desired. Add the chicken breast to the grill pan and cook for 4 minutes per side or until cooked through (timing will depend on thickness of the chicken). Remove from the pan and let cool.

Heat a non-stick skillet over medium heat. Do not add oil or cooking spray. Dry the corn kernels on paper toweling then add to the skillet. Cook, stirring occasionally, until the corn is lightly browned. Remove from the heat and set aside.

Combine the yogurt, cilantro, lime juice, kosher salt, sugar, and garlic in a blender or food processor. Process until smooth. Stir the dressing into the cooled rice and mix well.

Cut the chicken into bite-sized cubes. Stir the chicken, roasted corn, tomatoes, and red onion into the rice mixture. Spoon the rice into a decorative serving bowl. Top with the diced avocado and serve immediately.