Description
A vibrant, one-bowl Mexican-inspired meal featuring citrus-marinated chicken, charred corn, creamy chili-lime sauce, and fluffy rice. Quick to prepare with bold flavors and perfect for any weeknight dinner.
Ingredients
2 lbs boneless, skinless chicken thighs
4 ears sweet corn
2 cups cooked white rice
1 cup fresh lime juice
1/4 cup mayonnaise (non-dairy if needed)
2 tbsp chili powder
2 tsp ground cumin
4 cloves garlic, minced
2 tbsp canola oil
1/2 cup cotija cheese, shaved
Fresh cilantro, chopped
1/4 cup red onion, finely diced
1 jalapeño, thinly sliced
Lime zest
Salt
Instructions
1. Marinate chicken: In a bowl, combine chicken thighs with 1/2 cup lime juice, 2 cloves garlic, 1 tsp cumin, and salt. Let sit for 15 minutes.
2. Cook chicken: Heat 1 tbsp oil in a pan over medium-high heat. Sear chicken until golden and cooked through, about 6-7 minutes per side. Set aside.
3. Prepare corn: Cut kernels from cobs. Toss with 1 tbsp oil. Sauté in the pan for 3-4 minutes, stirring frequently, until slightly charred.
4. Make sauce: In a small bowl, mix mayonnaise, 1 tbsp chili powder, remaining 1 tbsp lime juice, remaining 1 tsp cumin, and salt to taste.
5. Assemble: In serving bowls, layer cooked rice, charred corn, and chicken strips. Top with sauce, shredded cotija (if using), cilantro, red onion, jalapeño, and a garnish of lime zest.
6. Serve: Stir all components together before eating for a cohesive, zesty experience.
Notes
Use pre-cooked rice or frozen corn to save time.
Grill corn instead of pan-searing for extra smokiness.
Add black beans for a meat-free option.
Store leftovers in the fridge for up to 3 days.
Replace cotija with cotija de bola (mild, Mexican cheese) or vegan alternative.
- Prep Time: 15
- Cook Time: 15
- Category: Meals
- Method: Pan-Searing
- Cuisine: Mexican-Inspired