Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup sweet corn kernels (grilled preferred)
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese, crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 lime, cut into wedges
- 3 cups cooked rice
- Fresh cilantro, for garnish
Instructions
- Marinate chicken thighs in lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for 15-30 minutes.
- Cook marinated chicken in a skillet over medium-high heat for 8-10 minutes per side until golden brown. Let rest and slice.
- In a separate bowl, mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper.
- Reheat cooked rice until warm.
- Assemble bowls with rice topped with sliced chicken and street corn mixture. Garnish with cilantro and lime wedges.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Skillet cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 550
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg