Description
A vibrant dish combining grilled chicken, sweet corn, and a creamy sauce served over fluffy rice, perfect for any occasion.
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 or 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup sweet corn kernels
- ¼ cup sliced red onion
- ½ cup sour cream, separated and 2 tablespoons mayonnaise
- ½ cup crumbled cotija cheese
- 1 teaspoon chili powder (additional)
- 1 tablespoon lime juice (to taste)
- 3 cups prepared rice
- Fresh cilantro leaves and lime wedges for garnish
Instructions
- In a bowl, combine lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Coat the chicken thighs evenly in the marinade and let soak for at least 30 minutes.
- Heat a non-stick skillet over medium-high heat. Cook the marinated chicken thighs for about 7-8 minutes per side until fully cooked.
- While the chicken cooks, combine the corn and sliced red onion in a bowl.
- In a separate bowl, whisk together sour cream, mayonnaise, cotija cheese, additional chili powder, and salt and pepper to taste until creamy.
- Layer the cooked chicken over prepared rice, top with corn and onion mixture, then drizzle with the creamy sauce. Garnish with cilantro and lime wedges.
Notes
For added flavor, marinate chicken overnight and serve with guacamole and tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken bowl, street food, Mexican cuisine, comfort food, easy recipe