Description
A flavorful street corn chicken bowl made with chili lime chicken, creamy corn topping, rice, cotija cheese, and fresh cilantro. Perfect for quick weeknight dinners and meal prep.
Ingredients
4 boneless skinless chicken thighs
1 tbsp avocado oil
2 tsp chili powder
1/2 tsp garlic powder or 2 cloves garlic
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lime juice
3 cups cooked rice
1 cup sweet corn kernels
2 tbsp mayonnaise
1/2 cup sour cream
1/2 cup cotija cheese
1/4 cup diced red onion
Fresh cilantro leaves
Lime wedges
Instructions
1. Mix chili powder, garlic powder, cumin, salt, pepper and lime juice. Coat chicken with seasoning.
2. Heat avocado oil in a skillet over medium heat and cook chicken 6 to 7 minutes per side.
3. Let chicken rest and slice into strips.
4. In a bowl mix corn, mayonnaise, sour cream, lime juice and cotija cheese.
5. Add diced red onion and stir to combine.
6. Divide cooked rice into bowls.
7. Top rice with sliced chicken.
8. Add creamy street corn mixture.
9. Garnish with cilantro, extra cheese and lime wedges.
Notes
Chicken breast can replace thighs if preferred.
For extra flavor, char the corn in a skillet before mixing.
Great for meal prep and stores well up to four days.