Street Corn Chicken Rice Bowl

• servings: 4 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

4 chicken breast

1 tbsp lime juice

1 tbsp avocado oil

1 tsp chili powder

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

1 cup frozen sweet corn kernels

¼ cup red onion

½ cup sour cream

2 tbsp mayonnaise

½ cup Cotija cheese

1 tsp chili powder

3 cups cooked rice

Fresh cilantro (for garnish)

Directions

Season and marinate the chicken:

Combine lime juice, avocado oil, chili 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 chicken for 8-10 minutes per side until done. Rest, then slice.

Prepare the street corn topping:

Mix 1 cup grilled 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.

Serve:

Serve warm with an optional squeeze of lime.

Nutrition

• Calories: 512 kcal
• Total Fat: 28.2 g
• Total Carbohydrate: 43.5 g
• Protein: 22.6 g