Description
Indulge your taste buds with this Street Corn Chicken Rice Bowl, a vibrant and flavorful dish perfect for lunch or dinner. Featuring succulent marinated chicken thighs, sweet grilled corn, and creamy Cotija cheese, all drizzled with zesty lime sauce, this customizable bowl will bring excitement to any meal. In just 50 minutes, you can whip up this nutritious option that’s ideal for meal prep or entertaining guests. Add your favorite toppings like avocado or black beans to make it truly your own!
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels
- 1 cup sour cream
- ½ cup Cotija cheese
- 3 cups cooked rice
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup thinly sliced red onion
- 2 tbsp mayonnaise
- Lime wedges
- Fresh cilantro for garnish
Instructions
- Marinate chicken thighs with lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper for 15-30 minutes.
- Sear the marinated chicken in a skillet over medium-high heat for 8-10 minutes per side until fully cooked.
- Combine grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder in a mixing bowl to create the street corn topping.
- Reheat cooked rice until warm and fluffy.
- Assemble bowls by layering rice as the base, followed by sliced chicken and street corn topping. Garnish with extra Cotija cheese and cilantro.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 5g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 110mg