Description
Experience the vibrant flavors of our Street Corn Chicken Rice Bowl! Quick and customizable – try this delicious recipe today!
Ingredients
Scale
- 4 chicken thighs (boneless and skinless)
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic powder (or 2 minced garlic cloves)
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup sweet corn kernels (grilled, if possible – frozen)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (save half to drizzle on top)
- 2 tbsp mayonnaise
- ½ 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
- In a mixing bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper to create a marinade.
- Add chicken thighs to the marinade; coat well and let them sit for at least 15 minutes.
- Grill corn until charred or sauté frozen corn in a skillet until warmed.
- Heat a cast iron skillet over medium-high heat; cook marinated chicken for about 6-7 minutes per side until fully cooked (165°F).
- In another bowl, mix sour cream with mayonnaise and Cotija cheese; season to taste.
- Assemble bowls by placing rice at the base, topping with sliced chicken, grilled corn, red onion slices, sauce drizzle, lime wedges, and fresh cilantro.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 120mg