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 or frozen)
- 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 the Chicken: Combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper in a mixing bowl. Coat the chicken thighs and let them marinate for 15-30 minutes.
- Cook the Chicken: Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes on each side until fully cooked. Let rest before slicing.
- Prepare the Topping: Mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder in a bowl. Season to taste with salt and pepper.
- Assemble Bowls: Divide warm rice into bowls. Top with sliced chicken and street corn mixture. Garnish with extra Cotija cheese, cilantro, and lime wedges.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 5g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg