Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tbsp freshly squeezed lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder or 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup sweet corn kernels (grilled or sautéed)
- 1/4 cup sliced red onion
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1/2 cup crumbled cotija cheese
- 1 tsp chili powder
- Salt and pepper, as needed
- 1 tbsp lime juice (to taste)
- 3 cups prepared rice
- Fresh cilantro leaves, for garnish
- Lime wedges (from 1 lime)
Instructions
- In a mixing bowl, combine lime juice, avocado oil, chili powder, ground cumin, garlic powder or minced garlic, salt, and black pepper. Add the chicken thighs to the marinade and let them soak for at least 20 minutes.
- Heat a skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 5-7 minutes on each side or until fully cooked through (internal temperature should reach 165°F). Remove from heat and let rest before slicing.
- In the same skillet, add sweet corn kernels and sliced red onion. Sauté for about 3-5 minutes until heated through. Season with salt and pepper as needed.
- In serving bowls, layer prepared rice as the base. Top with sliced chicken thighs, sautéed corn mixture, dollops of sour cream mixed with mayonnaise, crumbled cotija cheese, fresh cilantro leaves, lime juice to taste, and any additional reserved toppings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 620
- Sugar: 3g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 140mg