Description
A bright, satisfying bowl featuring charred-sweet corn, smoky-spiced chicken, and creamy cotija with a tangy lime twist, perfect for weeknight dinners.
Ingredients
- 4 Chicken thighs, boneless skinless
- 1/4 cup Red onion, diced
- 1/2 tsp Garlic powder or 2 cloves garlic, minced
- 1 Lime, juiced
- 1 tbsp Lime juice, freshly squeezed
- 2 tbsp Mayonnaise
- 3 cups Rice, prepared
- 1 tbsp Avocado oil
- 1/4 tsp Black pepper, ground
- 2 tsp Chili powder
- 1/2 tsp Salt
- 1 tsp Cumin, ground
- 1/2 cup Cotija cheese, crumbled
- 1/2 cup Sour cream
- 1 cup Sweet corn kernels, grilled or sautéed from frozen
- 1/2 cup Cilantro, fresh leaves, chopped
Instructions
- Heat 1 tablespoon avocado oil in a skillet over medium heat. Pat the chicken thighs dry and season both sides with salt, black pepper, chili powder, and cumin.
- Add the chicken to the hot skillet. Cook until golden brown and cooked through, about 5–7 minutes per side. Remove to a plate and let rest for 5 minutes.
- In a large bowl, combine the prepared rice, sweet corn, diced red onion, garlic powder (or minced garlic), 1 tablespoon lime juice, mayonnaise, 2 teaspoons chili powder, 1 teaspoon cumin, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Mix thoroughly.
- Chop the rested chicken into bite-size pieces and fold it into the rice and corn mixture. Adjust seasoning if needed.
- Serve bowls topped with crumbled cotija, sour cream, and cilantro. Add extra lime wedges for squeezing.
Notes
This recipe is flexible; adjust the heat with more or less chili powder. Use non-dairy versions for dairy ingredients if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican