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Street Corn Chicken Rice Bowl

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A flavorful and satisfying rice bowl filled with marinated chicken thighs, grilled corn, and a blend of creamy toppings, perfect for any occasion.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 1 cup sweet corn kernels
  • 3 cups cooked rice
  • ½ cup Cotija cheese
  • Lime juice and wedges
  • 1 tablespoon avocado oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup thinly sliced red onion
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon chili powder
  • Salt and pepper, to taste

Instructions

  1. Marinate chicken thighs with lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for 15-30 minutes.
  2. Heat a skillet over medium-high heat and cook the marinated chicken for 8-10 minutes per side until golden brown; slice after resting.
  3. In a bowl, mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Squeeze lime juice for zest.
  4. Reheat cooked rice and divide among bowls; top with sliced chicken and street corn mixture.
  5. Garnish with extra Cotija cheese, cilantro, and lime wedges.

Notes

For crispy chicken, ensure the skillet is well-heated before cooking. You can use pre-cooked rotisserie chicken for a quicker option.

Nutrition

Find it online: https://voxrecipes.com/street-corn-chicken-rice-bowl-9/