Description
A vibrant and flavorful bowl combining grilled chicken, sweet corn, and a creamy dressing, inspired by Mexican street food.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder or 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup sweet corn kernels
- ¼ cup sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- ½ cup crumbled cotija cheese
- 1 teaspoon chili powder (additional)
- 1 tablespoon lime juice (to taste)
- 3 cups prepared rice
- Fresh cilantro leaves, for garnish
- Lime wedges (from 1 lime)
- Reserved sour cream and cotija cheese, for garnish
Instructions
- Season the chicken thighs with lime juice, avocado oil, chili powder, ground cumin, garlic powder (or minced garlic), salt, and black pepper, ensuring they are evenly coated.
- Heat a non-stick pan over medium-high heat. Add the chicken and cook for about 7-8 minutes on each side, until no longer pink in the center and achieving an internal temperature of 165°F.
- While the chicken cooks, combine corn and red onion in a bowl.
- In another bowl, whisk together sour cream, mayonnaise, cotija cheese, additional chili powder, salt, and pepper to taste.
- To assemble, place the cooked chicken over prepared rice, topping with the corn and red onion mixture, creamy sauce, cilantro, lime wedges, and additional cotija cheese.
Notes
Pat the chicken dry before seasoning for better sear. Let ingredients sit at room temperature for even cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg