| Prep Time | 30 Minutes |
| Cook Time | 20 Minutes |
| Servings | Serves |
Ingredients
For the Chicken:
- 4 Chicken Thighs boneless and skinless
- 1 tablespoon Lime Juice
- 1 tablespoon Avocado Oil
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin Powder
- 1/2 teaspoon Garlic Powder or 2 minced garlic cloves
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
For the Street Corn Topping:
- 1 cup Sweet Corn Kernels grilled if possible (or frozen)
- 1/4 cup Red Onion thinly sliced
- 1 cup Sour Cream save half for drizzling
- 2 tablespoons Mayonnaise
- 1/2 cup Cotija Cheese crumbled (plus extra for garnish)
- 1 teaspoon Chili Powder
- Salt and Pepper to taste
- 1 Lime cut into wedges
Ingredients For the Chicken:
For the Street Corn Topping:
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Instructions
- Season and marinate the chicken: Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes in the fridge.
- Cook the chicken: Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side until done. Rest, then slice.
- Prepare the street corn topping: Mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice.
- Prepare the rice: Reheat cooked rice with a splash of water until warm and fluffy.
- Assemble the bowls: Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.
- Optional: Drizzle extra sour cream or sprinkle Tajín on top for extra flavor.
- Serve warm with an optional squeeze of lime.
Recipe Notes
Nutrition: - Calories: 512 kcal - Carbohydrates: 43.5 g - Protein: 22.6 g - Fat: 28.2 g
CREDIT : The Flavor Hunter - Facebook
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