Description
A Mexican-inspired weeknight bowl with seasoned chicken, charred street-style corn, fluffy rice, creamy lime crema, and crumbled cotija cheese.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- 2 cups corn kernels (fresh or frozen)
- 2 cups cooked white or long-grain rice
- 1/3 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/3 cup crumbled cotija or feta cheese
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp chili powder
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the rice according to package directions and keep warm.
- Pat the chicken dry and toss with olive oil, taco seasoning, salt, and pepper.
- Heat a skillet over medium-high heat and cook the chicken until browned and cooked through.
- Remove chicken and char the corn in the same skillet, seasoning with chili powder, salt, and lime juice.
- Whisk mayonnaise, sour cream, and remaining lime juice to make the lime crema.
- Assemble bowls with rice, chicken, corn, crema, cotija cheese, and cilantro.
- Serve warm.
Notes
- Use chicken thighs for juicier results.
- Feta cheese can replace cotija if needed.
- Store leftovers in airtight containers for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 145mg