Description
Experience the vibrant flavors of our Easy Street Corn Chicken Rice Bowl, a delightful dish that combines juicy chicken thighs with smoky grilled corn and a zesty lime sauce. This easy-to-make recipe is perfect for busy weeknights or family gatherings, allowing for endless customization with your favorite toppings. In under an hour, you can whip up a healthy and satisfying meal that will please both kids and adults alike!
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup sweet corn kernels
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese, crumbled
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 lime, cut into wedges
- 3 cups cooked rice
- Fresh cilantro, for garnish
Instructions
- Marinate chicken thighs in lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for at least 15 minutes.
- Heat a skillet over medium-high heat and cook the marinated chicken for 8–10 minutes on each side until golden brown and fully cooked. Let rest before slicing.
- In a mixing bowl, combine grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper to create the street corn mixture.
- Reheat cooked rice with a splash of water to keep it fluffy.
- Assemble bowls by placing warm rice at the bottom, topping with sliced chicken and street corn mixture. Garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 540
- Sugar: 4g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 110mg