Description
Experience a burst of flavor with the Easy Street Corn Chicken Rice Bowl, a delightful dish perfect for any meal. This vibrant recipe features tender chicken thighs marinated in zesty lime and chili powder, complemented by smoky grilled corn and creamy Cotija cheese. Customizable to your tastes, you can top it with fresh avocado, black beans, or crisp cilantro for added texture and flavor. Ideal for busy weeknights, this dish comes together in just under an hour, making it a healthy and delicious choice for lunch or dinner. Impress your family and friends with its colorful presentation and bold flavors!
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels
- ½ cup Cotija cheese (plus extra for garnish)
- 3 cups cooked rice
- 1 tablespoon lime juice
- ½ cup sour cream
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup thinly sliced red onion
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 lime, cut into wedges
- Optional toppings: avocado, black beans, cilantro
Instructions
- Marinate chicken thighs in lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for 15-30 minutes.
- Cook marinated chicken in a cast iron skillet over medium-high heat for 8-10 minutes per side until golden brown.
- In a bowl, mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice.
- Reheat cooked rice until warm and fluffy.
- Assemble bowls with rice topped by sliced chicken and street corn mixture; garnish with extra Cotija cheese and cilantro.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 635
- Sugar: 3g
- Sodium: 835mg
- Fat: 31g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 41g
- Cholesterol: 175mg