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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl
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Elevate your meal game with this vibrant Street Corn Chicken Rice Bowl, a delightful fusion of smoky grilled corn, tender chicken thighs, and creamy Cotija cheese, all drizzled with a zesty lime sauce. Perfect for lunch or dinner, this customizable dish lets you tailor each bowl to suit your taste buds—whether you prefer a kick of spice or creamy avocado. Packed with wholesome ingredients and quick to prepare, this recipe is ideal for busy weeknights or meal prep. Enjoy the burst of flavors in every bite and make it your own!

Ingredients

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  • 4 boneless, skinless chicken thighs
  • 1 cup sweet corn kernels (grilled or frozen)
  • ½ cup Cotija cheese
  • 3 cups cooked rice
  • 1 tablespoon lime juice
  • 1 tablespoon avocado oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup thinly sliced red onion
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon chili powder (for topping)
  • Salt and pepper, to taste
  • 1 lime, cut into wedges
  • Fresh cilantro, for garnish

Instructions

  1. Marinate chicken thighs in lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper for 15-30 minutes.
  2. Heat a skillet over medium-high heat and cook the marinated chicken for about 8-10 minutes per side until golden brown and cooked through. Let rest before slicing.
  3. In a bowl, mix corn kernels, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder; season to taste.
  4. Reheat cooked rice until warm.
  5. Assemble bowls by layering rice, sliced chicken, street corn topping, extra Cotija cheese, cilantro garnish, and lime wedges.

Nutrition

Find it online: https://auntcooks.com/street-corn-chicken-rice-bowl/