Description
A bold and satisfying rice bowl inspired by Mexican street corn. Juicy marinated chicken paired with creamy, smoky corn topping and fluffy rice makes for a perfect weeknight dinner or meal prep favorite.
Ingredients
For the Chicken:
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4 boneless, skinless chicken thighs (or chicken breasts)
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1 tablespoon lime juice
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1 tablespoon avocado oil (or olive or vegetable oil)
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1 teaspoon chili powder (or paprika)
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½ teaspoon cumin
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½ teaspoon garlic powder
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Salt and black pepper to taste
For the Street Corn Topping:
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1 cup sweet corn kernels (grilled if possible, fresh or frozen)
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¼ cup thinly sliced red onion (optional)
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½ cup sour cream (or Greek yogurt)
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2 tablespoons mayonnaise (or additional sour cream)
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½ cup crumbled Cotija cheese (or feta/queso fresco)
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1 teaspoon chili powder
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Salt and black pepper to taste
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Lime wedges, for serving
For the Rice and Assembly:
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3 cups cooked jasmine rice (or white, brown, or cauliflower rice)
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Fresh cilantro or parsley, for garnish
Instructions
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Marinate the Chicken: In a bowl, mix lime juice, oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the chicken well and let it marinate for 15–30 minutes.
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Cook the Chicken: Heat a skillet over medium-high heat. Cook chicken for 8–10 minutes per side, until fully cooked and nicely browned. Rest for a few minutes, then slice.
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Make the Street Corn Topping: In a medium bowl, combine corn, onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Mix well.
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Assemble: Add rice to each bowl. Top with sliced chicken and a generous spoonful of street corn topping. Garnish with fresh cilantro and a lime wedge.
Notes
Add jalapeño or cayenne if you want more heat.
For low-carb, use cauliflower rice.
Meal prep friendly: store components separately and assemble when ready.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-Inspired