Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs
- 2 tablespoons lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
For the Street Corn Topping:
- 1 cup sweet corn kernels (grilled, if possible)
- ¼ cup thinly sliced red onion (optional)
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- ¼ cup Cotija cheese, crumbled
- ½ teaspoon chili powder
- Salt and black pepper, to taste
- Lime wedges, for serving
For Assembly:
- 2 cups cooked jasmine rice (or preferred rice)
- Fresh cilantro, for garnish (optional)
Instructions
Marinate the Chicken:
- In a bowl, mix lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper.
- Add chicken thighs, ensuring they are well-coated.
- Let marinate in the refrigerator for 15-30 minutes.
2. Cook the Chicken:
- Heat a skillet over medium-high heat.
- Cook chicken for 8-10 minutes per side, or until golden brown and fully cooked.
- Remove from heat and let rest before slicing.
3. Prepare the Street Corn Topping:
- In a bowl, mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and black pepper.
- Stir until well combined.
4. Assemble the Bowl:
- Start with a base of cooked jasmine rice in each bowl.
- Top with sliced chicken and a generous portion of street corn topping.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- Protein Alternatives: Swap chicken for shrimp, tofu, or grilled steak.
- Grain Swap: Use brown rice, quinoa, or cauliflower rice for a low-carb option.
- Extra Toppings: Add avocado, black beans, or pickled jalapeños.
- Make it Spicier: Use extra chili powder or diced fresh jalapeños.
- Dairy-Free Option: Replace sour cream and Cotija cheese with dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 35-50 minutes
- Category: Main Courses
- Method: Skillet Cooking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
