Description
This Street Corn Chicken Bowl Recipe delivers vibrant flavors in an easy weeknight meal.
Ingredients
- Marinated Chicken:
- 4 boneless, skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1.5 tsp garlic powder or 2 minced garlic cloves
- 0.5 tsp salt
- 0.25 tsp black pepper
- Street Corn Topping:
- 1 cup sweet corn kernels
- 0.25 cup thinly sliced red onion
- 1 cup sour cream
- 2 tbsp mayonnaise
- 0.5 cup cotija cheese, crumbled
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lime, cut into wedges
- Rice and Garnish:
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions
1. Combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper in a bowl. Coat chicken thighs and marinate in the fridge for 15–30 minutes.
2. Heat a skillet over medium-high heat. Cook the chicken for 8–10 minutes per side until fully cooked. Let rest, then slice.
3. In a bowl, mix sweet corn, red onion, sour cream, mayonnaise, cotija cheese, chili powder, salt, and pepper. Add lime juice to taste.
4. Reheat cooked rice in a skillet with a splash of water until warm and fluffy.
5. Assemble each bowl with rice, sliced chicken, and street corn topping.
6. Top with extra Cotija cheese, cilantro, and lime wedges.
7. Serve warm with an optional squeeze of lime.
Notes
Feel free to swap chicken for grilled shrimp or tofu for a vegetarian option. Customize toppings to suit your preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 512
- Sugar: 4g
- Sodium: 620mg
- Fat: 28.2g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 43.5g
- Fiber: 2.5g
- Protein: 22.6g
- Cholesterol: 110mg