Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels
- ½ cup sour cream
- ½ cup Cotija cheese
- 3 cups cooked rice
- Lime juice
- 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
- 2 tablespoons mayonnaise
Instructions
- Marinate the chicken thighs in lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for 15-30 minutes.
- Heat a skillet over medium-high heat and cook the marinated chicken thighs for 8-10 minutes on each side until golden brown. Let them rest before slicing.
- In a mixing bowl, combine sweet corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Squeeze lime juice over the mixture.
- Assemble the bowls by dividing cooked rice among serving dishes and topping with sliced chicken and street corn mixture.
- Garnish with additional Cotija cheese and lime wedges before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg