Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons fresh lime juice
- 2 tablespoons avocado oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup sweet corn kernels
- 1/2 small red onion
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup cotija cheese
- 2 cups cooked jasmine rice
- 1/4 cup fresh cilantro
- 1 teaspoon Tajín seasoning
Instructions
- Marinate the chicken: In a mixing bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Add chicken thighs and coat well. Let marinate for at least 15 minutes.
- Cook the chicken: Heat a skillet over medium heat and add marinated chicken thighs. Cook for about 6-8 minutes on each side until browned and cooked through. Remove from heat and let rest before slicing.
- Prepare the corn topping: In another skillet, char sweet corn until slightly browned. Mix in chopped red onion.
- Assemble your bowls: Layer cooked jasmine rice in serving bowls, top with sliced chicken, charred corn mixture, sour cream, mayonnaise, cotija cheese, and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 610
- Sugar: 3g
- Sodium: 840mg
- Fat: 33g
- Saturated Fat: 7g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 170mg