Description
Indulge in the vibrant flavors of our Street Corn Chicken Rice Bowl, a mouthwatering dish that brings together juicy marinated chicken thighs, smoky grilled corn, and creamy Cotija cheese. Perfect for any occasion—be it a casual lunch or an impressive dinner—this bowl is fully customizable with toppings like avocado, black beans, and fresh cilantro. In just under an hour, you can create a meal that not only satisfies but also delights everyone at your table. With healthy ingredients and quick preparation, this recipe is perfect for busy weeknights and meal prepping!
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels (grilled or frozen)
- 3 cups cooked rice
- ½ cup Cotija cheese
- ¼ cup sour cream
- 1 tablespoon lime juice
- 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
- Fresh cilantro, for garnish
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 skillet over medium-high heat for 8-10 minutes per side until golden brown and cooked through.
- Prepare street corn topping by mixing grilled corn kernels with red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice.
- Reheat cooked rice until warm.
- Assemble bowls with rice as the base topped with chicken slices and street corn mixture. Garnish with additional Cotija cheese and cilantro.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 570
- Sugar: 2g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 130mg