Description
A delightful dinner option featuring juicy marinated chicken thighs, fluffy rice, and a vibrant street corn mixture.
Ingredients
Scale
- 4 pieces 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
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup sweet corn kernels
- 1/4 cup sliced red onion
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1/2 cup crumbled Cotija cheese
- 3 cups prepared rice
- Fresh cilantro leaves (for garnish)
- Lime wedges (for serving)
Instructions
- Marinate the chicken by mixing lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss chicken thighs in the marinade and refrigerate for 15 to 30 minutes.
- Sear the marinated chicken thighs in a skillet over medium-high heat for 8 to 10 minutes on each side until golden brown and cooked through. Let them rest for 5-10 minutes before slicing.
- Prepare the street corn mixture by combining sweet corn, sliced red onion, sour cream, mayonnaise, Cotija cheese, and a sprinkle of chili powder in a bowl. Season with salt, pepper, and lime juice to taste.
- Warm the rice in a microwave-safe bowl with a splash of water for about 2 minutes or until fluffy.
- Assemble the bowls by dividing the fluffy rice, topping with sliced chicken, and adding a scoop of the street corn mixture. Garnish with extra Cotija cheese, fresh cilantro, and lime wedges.
Notes
For a lighter version, replace sour cream with Greek yogurt. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
Keywords: chicken bowl, street corn, Mexican flavors, easy dinner, weeknight meal