Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup sweet corn kernels (grilled, if possible; frozen is fine)
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tbsp mayonnaise
- ½ cup Cotija cheese (crumbled, plus extra for garnish)
- 1 tsp chili powder (for topping)
- Salt and pepper (to taste)
- 1 lime (cut into wedges)
- 3 cups cooked rice
- Fresh cilantro (for garnish)
Instructions
- Marinate chicken in lime juice, avocado oil, and spices for 15-30 minutes.
- Cook chicken in a skillet for 8-10 minutes per side until golden and fully cooked.
- Mix grilled corn, red onion, sour cream, mayonnaise, Cotija, and spices for the topping.
- Reheat cooked rice in a saucepan with a splash of water until warm.
- Assemble bowls with rice, sliced chicken, corn topping, Cotija, cilantro, and lime wedges.
Notes
For added sweetness, grill the corn before mixing.
Marinating the chicken longer enhances flavors.
Feel free to adjust seasoning to personal taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Calories: 550
- Sugar: 3
- Sodium: 800
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 5
- Protein: 29
- Cholesterol: 135