Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- 2 tbsp lime juice (or lemon juice)
- 2 tbsp avocado oil (or olive oil)
- 1 tsp chili powder (or paprika)
- 1 tsp garlic powder (optional)
- Salt and black pepper, to taste
For the Street Corn Topping:
- 2 cups sweet corn kernels (grilled, if possible)
- 1/4 cup red onion, thinly sliced (optional)
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese (or feta/queso fresco)
- 1 tsp chili powder
- Salt and black pepper, to taste
- 2 tbsp lime juice (for extra zest)
- Lime wedges, for serving
For the Rice and Assembly:
- 4 cups cooked jasmine rice (or white/brown rice, or cauliflower rice for low-carb)
- Fresh cilantro, for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add the chicken thighs and toss well to coat each piece evenly. Let the chicken marinate for at least 15 to 30 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs into the pan and cook for about 8 to 10 minutes per side, or until the chicken is golden brown and fully cooked through. Remove from heat and let the chicken rest for a few minutes before slicing into strips or chunks.
- Prepare the Street Corn Topping: In a separate bowl, mix together the grilled corn kernels, thinly sliced red onion (if using), sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, black pepper, and lime juice. Stir thoroughly until all ingredients are well combined to create a creamy, zesty topping.
- Reheat the Rice: If using previously cooked and chilled rice, reheat by adding a splash of water and warming it in the microwave or on the stovetop over low heat until heated through and fluffy.
- Assemble the Bowls: Start each bowl with a generous base of jasmine rice, followed by the sliced chicken pieces. Spoon the prepared street corn mixture evenly over the chicken, then sprinkle additional cotija cheese and fresh cilantro on top if desired. Add a lime wedge to the side of each bowl.
- Serve: Just before eating, squeeze fresh lime juice over the assembled bowl to enhance the flavors and enjoy this vibrant, tasty street corn chicken rice bowl.
Notes
- For spicier bowls, add a pinch of cayenne pepper to the chicken marinade or corn topping.
- Grill the corn on a grill pan or outdoor grill for authentic smoky flavor.
- Use Greek yogurt instead of sour cream for a healthier alternative.
- Swap jasmine rice with brown rice or cauliflower rice to adjust for dietary preferences.
- Chicken breasts can be used instead of thighs for leaner protein.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner, Bowl Meal, Comfort Food
- Method: Skillet-cooked, Grilled
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: Fifty-seven g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
