Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels
- 1/4 cup thinly sliced red onion
- 1 cup sour cream
- 2 tbsp mayonnaise
- 1/2 cup crumbled Cotija cheese
- 3 cups cooked rice
- 1 lime (for juice and wedges)
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Marinate chicken thighs in a mixture of lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper for at least 15 minutes.
- Sear marinated chicken in a skillet over medium-high heat for about 8–10 minutes per side until fully cooked.
- In a separate bowl, combine grilled corn, red onion, half of the sour cream, mayonnaise, Cotija cheese, and chili powder; mix well.
- Reheat cooked rice until warm.
- Assemble bowls with rice as the base topped with sliced chicken and corn mixture; garnish with extra Cotija cheese and cilantro.
- Serve warm with lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 105mg