Description
A hearty bowl brimming with flavor, combining succulent chicken thighs with sweet corn and tangy sour cream for a mouthwatering meal.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder or 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup sweet corn kernels, grilled or sautéed from frozen
- ¼ cup sliced red onion
- ½ cup sour cream, separated
- 2 tablespoons mayonnaise
- ½ cup crumbled cotija cheese, extra for topping
- 1 teaspoon chili powder (additional)
- 1 tablespoon lime juice (to taste)
- 3 cups prepared rice
- Fresh cilantro leaves, for garnish
- Lime wedges (from 1 lime)
- Reserved sour cream and cotija cheese, for garnish
Instructions
- Season the chicken thighs with lime juice, avocado oil, chili powder, ground cumin, garlic powder (or minced garlic), salt, and black pepper.
- Heat a non-stick pan over medium-high heat and cook the seasoned chicken thighs for about 7-8 minutes per side until golden-brown and fully cooked.
- In a separate bowl, toss the sweet corn and sliced red onion together.
- In another bowl, mix together the sour cream, mayonnaise, cotija cheese, additional chili powder, and season with salt and pepper to taste.
- Assemble the bowl by serving the cooked chicken over prepared rice, topping with the corn mixture, sour cream concoction, fresh cilantro, lime wedges, and extra cotija cheese.
Notes
Allow chicken to marinate for at least 30 minutes for enhanced flavor. Can substitute Greek yogurt for sour cream for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg