Description
A vibrant and flavorful street food-inspired dish combining tender marinated chicken, charred corn, and zesty toppings, perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels (fresh or frozen)
- 3 cups cooked rice (white or brown)
- ½ cup Cotija cheese (or feta)
- Lime juice and wedges
- 1 tablespoon avocado oil (or olive oil)
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup thinly sliced red onion
- ½ cup sour cream (or Greek yogurt)
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Marinate the chicken thighs by mixing lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper in a bowl. Add the chicken, coat well, and let it marinate for 15–30 minutes.
- Heat a skillet over medium-high heat. Cook the marinated chicken thighs for 8–10 minutes on each side until golden brown and cooked to an internal temperature of 165°F. Let rest before slicing.
- Prepare the corn mixture by combining sweet corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper in a mixing bowl. Add lime juice to taste.
- Reheat the cooked rice and divide it into serving bowls. Top with sliced chicken and the vibrant corn mixture.
- Garnish with extra Cotija cheese, fresh cilantro, and lime wedges before serving.
Notes
For extra flavor, consider adding black beans, diced avocado, or jalapeños to customize your bowl. Ensure to marinate the chicken for at least 30 minutes for optimal taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg