Description
Creamy street corn chicken bowl served over rice with lime, Cotija cheese, and bold seasoning.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sweet corn kernels
- 1/4 cup sliced red onion
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1/2 cup Cotija cheese
- 1 teaspoon chili powder
- 3 cups cooked rice
- Fresh cilantro
- Lime wedges
Instructions
- Marinate chicken with lime juice, oil, and spices for 15 minutes.
- Cook chicken in a skillet until browned and cooked through.
- Mix corn, onion, sour cream, mayonnaise, cheese, and seasoning.
- Warm rice until fluffy.
- Assemble bowls with rice, chicken, and corn topping.
Notes
- Let chicken rest before slicing.
- Adjust lime and salt to taste.
- Store components separately for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 1625
- Sugar: 12g
- Sodium: 980mg
- Fat: 92g
- Saturated Fat: 28g
- Unsaturated Fat: 60g
- Trans Fat: 0g
- Carbohydrates: 98g
- Fiber: 8g
- Protein: 68g
- Cholesterol: 285mg