Description
This Tasty Street Corn Chicken Bowl brings vibrant flavors and easy preparation, perfect for any busy weeknight dinner.
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons avocado oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and ground black pepper to taste
For the Corn Mixture
- 1 cup sweet corn kernels
- 1/2 cup sliced red onion
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1/4 cup Cotija cheese
For the Bowl Assembly
- 2 cups prepared rice
- 1/4 cup fresh cilantro leaves
- 2 lime wedges
Instructions
1. In a mixing bowl, whisk together lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and pepper. Add chicken thighs, coat them fully, cover, and refrigerate for 15-30 minutes.
2. Heat a skillet over medium-high heat. Add marinated chicken thighs, cooking for 8-10 minutes per side until golden brown and reaching an internal temperature of 165°F. Rest, then slice into bite-sized pieces.
3. In a separate bowl, combine sweet corn, sliced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, and a dash of lime juice. Mix well and season to taste.
4. In a microwave-safe bowl, place prepared rice with a splash of water. Heat in microwave for 1-2 minutes, fluff with a fork, and mix in lime juice and cilantro if desired.
5. To assemble, divide rice into bowls. Top with sliced chicken, corn mixture, and extra Cotija cheese if desired. Garnish with cilantro leaves and lime wedges.
Notes
Customize ingredients by swapping proteins like shrimp or tofu for chicken, and use quinoa or cauliflower rice for a healthier twist. Serve with warm tortillas or a cucumber salad for a complete meal.