Description
A delightful mix of flavors and textures featuring juicy chicken, sweet corn, and creamy sauce served over rice, perfect for family dinners or meal prep.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tbsp freshly squeezed lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder or 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup sweet corn kernels (grilled or sautéed from frozen)
- 1/4 cup sliced red onion
- 1/2 cup sour cream, separated
- 2 tbsp mayonnaise
- 1/2 cup crumbled cotija cheese, extra for topping
- 1 tsp chili powder
- 3 cups prepared rice
- Fresh cilantro leaves, for garnish
- Lime wedges (from 1 lime)
Instructions
- Marinate the chicken thighs by combining lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper in a bowl. Add the chicken and coat well. Let it marinate for about 15 minutes.
- Heat a skillet over medium heat and cook the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and let it rest.
- In the same skillet, add the corn and red onion. Sauté for 5 minutes until the corn is heated through and slightly charred.
- Mix sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and lime juice in a bowl while the corn cooks. Adjust seasoning to taste.
- Slice the chicken and serve it over a bed of rice. Top with the corn mixture, drizzling on the creamy sauce. Garnish with cilantro and lime wedges.
Notes
For extra flavor, let the chicken marinate longer. You can also add more veggies to the corn mix or substitute chicken thighs with chicken breasts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg