Description
A quick and bright meal featuring grilled chicken, creamy street-corn mix, and warm rice, topped with lime and Cotija cheese.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels
- 3 cups cooked rice
- ½ cup Cotija cheese
- Lime juice and wedges
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder (for the corn mix)
- Salt and pepper, to taste
Instructions
- Marinate the chicken thighs with lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for 15–30 minutes.
- Heat a skillet over medium-high. Cook the marinated chicken for 8–10 minutes per side until golden and cooked through. Let rest, then slice.
- In a bowl, mix the corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Squeeze lime juice over the mix and stir.
- Reheat the cooked rice and divide it into bowls. Top rice with sliced chicken and the street corn mixture.
- Garnish with extra Cotija cheese, cilantro, and lime wedges.
Notes
Use room temperature chicken for even cooking and let the chicken rest for 5 minutes before slicing to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken, rice bowl, street corn, quick meal, Mexican flavors