Description
A delicious and satisfying meal that’s quick to prepare and packed with flavor. Customize with your favorite toppings for a wholesome dish everyone will love.
Ingredients
- 4 boneless, skinless chicken thighs (or breasts)
- 2 tbsp lime juice (or lemon juice)
- 2 tbsp avocado oil (or olive oil)
- 1 tsp chili powder (or paprika)
- 1 tsp garlic powder (optional)
- Salt and black pepper, to taste
- 2 cups sweet corn kernels (grilled, if possible)
- 1/4 cup red onion, thinly sliced (optional)
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese (or feta/queso fresco)
- 1 tsp chili powder
- 2 tbsp lime juice (for extra zest)
- Lime wedges, for serving
- 4 cups cooked jasmine rice (or white/brown rice, or cauliflower rice for low-carb)
- Fresh cilantro, for garnish (optional)
Instructions
- In a bowl, mix lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs and toss to coat. Let marinate for at least 15-30 minutes.
- Heat a skillet over medium-high heat. Cook the marinated chicken thighs for 8-10 minutes on each side, until golden and cooked through. Remove from heat and let rest. Slice into strips or chunks.
- In another bowl, combine grilled corn, red onion (optional), sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, pepper, and lime juice. Mix well.
- If your rice is cold, reheat it with a splash of water in the microwave or over low heat in a pan.
- In each bowl, start with a base of rice. Top with sliced chicken, street corn mixture, extra cotija cheese, and cilantro. Add a lime wedge on the side.
- Squeeze fresh lime juice on top just before enjoying.
Notes
For added flavor, let the chicken marinate longer if you have time. Feel free to add your favorite vegetables to the corn mixture or as a topping. If you like spice, consider adding diced jalapeños or hot sauce.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican