Street Corn Chicken Rice Bowl

• portions: 4 servings
• temps actif: 30 minutes
• temps total: 50 minutes

Ingrédients

4 chicken thighs (boneless and skinless)

1 tbsp lime juice

1 tbsp avocado oil

1 tsp chili powder

1 tsp cumin powder

½ tsp garlic powder (or 2 minced garlic cloves)

½ tsp salt

¼ tsp black pepper

1 cup sweet corn kernels (grilled, if possible - frozen)

¼ cup thinly sliced red onion

1 cup sour cream (save half to drizzle on top)

2 tbsp mayonnaise

½ cup cotija cheese (crumbled, plus extra for garnish)

1 tsp chili powder

Salt and pepper (to taste)

1 lime (cut into wedges)

3 cups cooked rice

Fresh cilantro (for garnish)

Instructions

Season and marinate the chicken:

Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.

Cook the chicken:

Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.

Prepare the street corn topping:

Mix 1 cup grilled corn or sauteed frozen sweet corn, ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup Cotija cheese, and 1 teaspoon chili powder. Add salt, pepper, and lime juice to taste.

Prepare the rice:

Reheat 3 cups cooked rice with a splash of water until warm and fluffy.

Assemble the bowls:

Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.Optional: Drizzle extra sour cream on top if desired.Optional: Finish with a sprinkle of Tajín for extra flavor.

Serve:

Serve warm with an optional squeeze of lime.

Nutrition

• Calories: 512 kcal
• Lipides Totaux: 28.2 g
• Glucides Totaux: 43.5 g
• Protéines: 22.6 g