Description
A simple yet flavorful rice bowl featuring marinated chicken, vibrant street corn topping, and fluffy rice, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1/4 cup lime juice
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon chili powder
- 1 teaspoon garlic powder (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups sweet corn (grilled, fresh, or frozen)
- 1/2 red onion, chopped (optional)
- 2 cups cooked jasmine rice
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- Lime wedges for serving
Instructions
- Mix lime juice, oil, chili powder, garlic powder, salt, and pepper in a bowl to create marinade.
- Add chicken to the marinade, ensuring each piece is coated well. Marinate for at least 15-30 minutes.
- Prepare sweet corn topping by mixing corn, chopped red onion, sour cream, mayo, cotija cheese, chili powder, lime juice, salt, and pepper in a bowl.
- Cook marinated chicken in a heated skillet over medium-high heat for 8-10 minutes on each side until fully cooked (165°F internal temperature).
- Let chicken rest for a few minutes before slicing it into strips or chunks.
- Assemble bowls by placing warm rice at the bottom, followed by sliced chicken and creamy street corn topping. Garnish with additional cotija cheese and serve with lime wedges.
Notes
Feel free to customize toppings or add a spicy kick with cayenne pepper or hot sauce. Serve alongside a simple salad or grilled vegetables.
