Description
A delightful mix of juicy chicken, sweet corn, and creamy toppings, perfect for busy weeknights.
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
- Salt and black pepper, to taste
- 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 and toss to coat. Let it marinate for at least 15-30 minutes.
- Heat a skillet over medium-high heat. Cook the marinated chicken for 8-10 minutes on each side until golden and cooked through. Remove from the heat and let it rest before slicing into strips or chunks.
- In a separate bowl, combine the grilled corn, red onion (if using), sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, pepper, and lime juice. Mix everything thoroughly.
- If using cold rice, reheat it with a splash of water in a microwave or over low heat in a pan.
- Start with a base of rice in each bowl. Top with sliced chicken, the street corn mixture, extra cotija cheese, and cilantro. Place a lime wedge on the side.
- Squeeze fresh lime juice on top just before serving.
Notes
For extra flavor, grill the chicken instead of using a skillet. Add diced avocado or fresh tomatoes for more freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican