A delicious and flavorful rice bowl topped with juicy chicken, creamy street corn, and zesty toppings.
Ingredients:
For the Chicken: – 4 chicken thighs, boneless and skinless – 1 tbsp lime juice – 1 tbsp avocado oil – 1 tsp chili powder – 1 tsp cumin powder – 1/2 tsp garlic powder or 2 minced garlic cloves – 1/2 tsp salt – 1/4 tsp black pepper
For the Street Corn Topping: – 1 cup sweet corn kernels, grilled if possible (or frozen) – 1/4 cup thinly sliced red onion – 1 cup sour cream (save half for drizzling) – 2 tbsp mayonnaise – 1/2 cup Cotija cheese, crumbled (plus extra for garnish) – 1 tsp chili powder – Salt and pepper to taste – 1 lime, cut into wedges
For the Rice and Assembly: – 3 cups cooked rice – Fresh cilantro for garnish
Instructions:
1. Season and marinate the chicken: Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes in the fridge. 2. Cook the chicken: Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side until done. Rest, then slice. 3. Prepare the street corn topping: Mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice. 4. Prepare the rice: Reheat cooked rice with a splash of water until warm and fluffy. 5. Assemble the bowls: Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges. 6. Optional: Drizzle extra sour cream or sprinkle Tajín on top for extra flavor. 7. Serve warm with an optional squeeze of lime.
Nutrition: – Calories: 512 kcal – Carbohydrates: 43.5 g – Protein: 22.6 g – Fat: 28.2 g
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes | Servings: 4 people
