Description
A vibrant Mexican-inspired dish with tender marinated chicken, smoky grilled corn, creamy cotija cheese, and fluffy rice. A balance of zesty, savory, and creamy flavors perfect for weeknight meals.
Ingredients
4 boneless, skinless chicken thighs
1 tbsp lime juice
1 tbsp avocado oil
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder (or 1 clove fresh garlic, minced)
1/2 tsp salt
1/4 tsp black pepper
1 cup sweet corn kernels
1/4 cup thinly sliced red onion
1/2 cup sour cream
2 tbsp mayonnaise
1/2 cup crumbled cotija cheese
1 tsp chili powder
1 lime (cut into wedges)
3 cups cooked rice
Fresh cilantro (for garnish)
Instructions
Marinate chicken: In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic, salt, and pepper. Add chicken and coat evenly. Let rest for 15 minutes.
Cook rice according to package instructions.
Sauté chicken: In a skillet over medium-high heat, cook chicken for 5-7 minutes per side until golden and no longer pink. Set aside.
Prepare street corn topping: In a small bowl, mix corn, red onion, sour cream, mayonnaise, 1 tsp chili powder, and salt/pepper to taste. Stir in 1/4 cup cotija cheese.
Assemble bowls: Place 3/4 cup rice in a bowl, top with a cooked chicken thigh, 1/4 of the corn mixture, remaining cotija cheese, and cilantro. Serve with lime wedges.
Notes
Use grilled corn for smoky depth. Substitute cotija with crumbled feta if unavailable. Adjust spice with additional chili powder. Store leftovers in the fridge for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Blog
- Method: Sautéing, Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 1800mg
- Fat: 19g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg