Description
A flavorful bowl with grilled chicken, sweet charred corn, creamy sauce and zesty toppings served over rice.
Ingredients
- 4 boneless skinless chicken thighs (about 1 lb / ~450 g)
- 1 tbsp lime juice
- 1 tbsp oil (avocado, olive, or vegetable)
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic powder
- Salt & black pepper to taste
- 3 cups cooked rice (white or brown)
- 1 cup sweet corn kernels (grilled or sautéed)
- ¼ cup red onion, thinly sliced
- ½ cup sour cream
- 2 tbsp mayonnaise
- ½ cup cotija cheese (or feta/queso fresco), crumbled
- 1 tsp chili powder (for corn topping)
- Lime wedges
- Fresh cilantro for garnish
Instructions
- Marinate the chicken: In a bowl combine lime juice, oil, chili powder, cumin, garlic powder, salt and pepper. Coat chicken and let sit 15‑30 minutes.
- Cook the chicken: Grill or pan‑sear over medium‑high heat until fully cooked (about 6‑8 min per side depending on thickness). Let rest, then slice.
- Prepare the corn topping: Grill or sauté corn until slightly charred. Mix with red onion, sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper and a squeeze of lime.
- Warm the rice: If pre‑cooked, reheat gently, fluffing so grains separate.
- Assemble the bowl: Start with a base of rice, add sliced chicken, spoon over the corn mixture, sprinkle extra cotija and cilantro, serve with lime wedges.
Notes
- You can swap chicken thighs for chicken breasts if you prefer leaner meat.
- If dairy is an issue, omit cotija and substitute sour cream/mayo with yogurt or non‑dairy forms.
- Use frozen corn if fresh/grilled corn isn’t available.
- To increase fiber or nutrition, add veggies like avocado, black beans or greens.
- Adjust spiciness: more chili powder or jalapeño can be added.
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: ≈ 512 kcal
- Sugar: ≈ 5 g
- Sodium: ≈ 600 mg
- Fat: ≈ 28 g
- Saturated Fat: ≈ 7 g
- Unsaturated Fat: ≈ 18 g
- Trans Fat: ≈ 0.3 g
- Carbohydrates: ≈ 43.5 g
- Fiber: ≈ 3 g
- Protein: ≈ 22.6 g
- Cholesterol: ≈ 100 mg
