Description
A flavorful and hearty Street Corn Chicken Bowl topped with fresh ingredients.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup sweet corn kernels, grilled or sautéed from frozen
- ¼ cup sliced red onion
- ½ cup sour cream, separated
- 2 tablespoon mayonnaise
- ½ cup crumbled cotija cheese, extra for topping
- 1 teaspoon chili powder
- Salt and pepper, as needed
- 1 tablespoon lime juice, to taste
- 3 cups prepared rice
- Fresh cilantro leaves, for garnish
- Lime wedges, from 1 lime
- Reserved sour cream and cotija cheese, for garnish
Instructions
- Marinate chicken thighs with lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper.
- Cook the marinated chicken in a skillet over medium heat until fully cooked, about 6-7 minutes per side.
- While the chicken cooks, prepare the corn and sauté it if using frozen.
- In a bowl, mix sour cream, mayonnaise, chili powder, lime juice, salt, and pepper.
- Prepare rice according to package instructions.
- Slice the cooked chicken and layer it over the rice.
- Add grilled corn, red onion, and the sour cream mixture on top.
- Sprinkle with cotija cheese and garnish with cilantro and lime wedges.
Notes
- Adjust spices to your taste.
- Use fresh corn for better flavor.
- This bowl can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Street Corn Chicken Bowl, Chicken Bowl, Mexican Cuisine, Gluten Free