Description
A bright and satisfying chicken rice bowl with lime-marinated chicken, creamy street corn mix, and fresh cilantro.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1 to 1½ pounds)
- 1 tablespoon lime juice (fresh preferred)
- 1 tablespoon avocado oil (or olive oil)
- 1 teaspoon chili powder (adjust to taste)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup sweet corn kernels (fresh, grilled, or thawed frozen)
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese, crumbled (sub feta or queso fresco)
- 1 teaspoon chili powder (for the corn mix)
- Salt and pepper, to taste
- 1 lime, cut into wedges
- 3 cups cooked rice (white, brown, or a mix)
- Fresh cilantro, for garnish
Instructions
- Marinate the chicken: In a shallow bowl, whisk lime juice, avocado oil, 1 teaspoon chili powder, garlic powder, ½ teaspoon salt, and black pepper. Add chicken thighs and toss to coat. Let sit at room temperature for at least 15 minutes (or up to 2 hours in the fridge).
- Cook the chicken: Heat a large skillet over medium-high heat. Add a little oil if the pan is dry. Cook chicken thighs 8–10 minutes per side until nicely browned and cooked through (internal temp 165°F / 74°C). Transfer to a cutting board and let rest 5 minutes, then slice.
- Make the street-corn mix: In a bowl, combine corn, red onion, sour cream, mayonnaise, Cotija, 1 teaspoon chili powder, and salt and pepper to taste. Stir until creamy and well-coated.
- Reheat the rice: Warm the cooked rice in a saucepan with a splash of water over low heat, or microwave with a damp paper towel to keep it fluffy.
- Assemble bowls: Divide warm rice among bowls. Top with sliced chicken, spoonfuls of the street-corn mixture, extra Cotija, a squeeze of lime, and chopped cilantro.
Notes
Use leftover rice chilled in the fridge. If Cotija is unavailable, crumbled feta is a tangy swap. For a lighter bowl, swap half the sour cream for plain Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken bowl, street corn, quick dinner, one-pan meal, comfort food