Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder (or 2 minced garlic cloves)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup sweet corn kernels, grilled if possible
- 1/4 cup thinly sliced red onion
- 1 cup sour cream (save half to drizzle on top)
- 2 tbsp mayonnaise
- 1/2 cup Cotija cheese, crumbled (plus extra for garnish)
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lime, cut into wedges
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions
- Combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Coat chicken thighs and marinate 15-30 minutes in the fridge.
- Heat skillet over medium-high. Sear chicken 8-10 minutes per side until cooked. Rest, then slice.
- Mix corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice for street corn topping.
- Reheat rice with a splash of water until warm and fluffy.
- Assemble bowls: rice, sliced chicken, street corn topping, extra Cotija, cilantro. Garnish with lime wedges and optional extra sour cream or Tajín.
Notes
- Char the corn for smoky flavor by grilling or searing in a hot skillet.
- Use fresh lime juice in marinade and topping to balance richness.
- Reheat rice with water to keep it fluffy.
- Add jalapeño or cayenne for extra heat.
- Extra topping ideas: diced avocado, pico de gallo, sliced jalapeños, shredded lettuce, radish slices, green onions, hot sauce or sriracha.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Main Course
- Method: Skillet / Assembly
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 512
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 28.2 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 43.5 g
- Fiber: 4 g
- Protein: 22.6 g
- Cholesterol: 80 mg