Name: Delicious Street Corn Chicken Bowl Ready in 30 Minutes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb boneless, skinless chicken thighs (can substitute with chicken breasts or bone-in thighs); 2 tbsp lime juice (fresh is best); 2 tbsp avocado oil (can swap with olive oil or vegetable oil); 1 tbsp chili powder (opt for a milder version if sensitive to spice); 1 tsp ground cumin (optional but recommended); 1 tsp garlic powder (fresh minced garlic can work as a substitute); to taste salt; to taste black pepper; 1 cup sweet corn (frozen is acceptable); 1/2 cup red onion (can substitute with green onions); 1/2 cup sour cream (Greek yogurt makes a lighter option); 1/4 cup mayonnaise (can substitute with plant-based mayo); 1/4 cup Cotija cheese (feta can substitute but flavor will differ); 2 cups cooked rice (any variety works, seasoned rice preferred); 1/4 cup cilantro (optional but highly recommended); 1 lime lime wedges (for serving)

Delicious Street Corn Chicken Bowl Ready in 30 Minutes

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This Street Corn Chicken Bowl combines juicy chicken, fluffy rice, and a delightful corn medley, ready in just 30 minutes.

Author: Emily
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Skillet
Cuisine: Mexican
Diet: Gluten Free

Ingredients

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1 lb boneless, skinless chicken thighs (can substitute with chicken breasts or bone-in thighs)
2 tbsp lime juice (fresh is best)
2 tbsp avocado oil (can swap with olive oil or vegetable oil)
1 tbsp chili powder (opt for a milder version if sensitive to spice)
1 tsp ground cumin (optional but recommended)
1 tsp garlic powder (fresh minced garlic can work as a substitute)
to taste salt
to taste black pepper
1 cup sweet corn (frozen is acceptable)
1/2 cup red onion (can substitute with green onions)
1/2 cup sour cream (Greek yogurt makes a lighter option)
1/4 cup mayonnaise (can substitute with plant-based mayo)
1/4 cup Cotija cheese (feta can substitute but flavor will differ)
2 cups cooked rice (any variety works, seasoned rice preferred)
1/4 cup cilantro (optional but highly recommended)
1 lime lime wedges (for serving)

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Instructions

Marinate the Chicken: In a medium bowl, whisk together lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Coat the chicken thighs with the marinade and refrigerate for at least 15 minutes.
Sear the Chicken: Heat a skillet over medium-high heat with a splash of avocado oil. Add the marinated chicken thighs and sear for 8-10 minutes until cooked through.
Prepare the Corn Mixture: Combine sweet corn, diced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, lime juice, salt, and pepper in a mixing bowl and stir until blended.
Fluff the Rice: Heat your choice of cooked rice and fluff it with a fork. Mix in chopped cilantro for added flavor.
Assemble the Bowls: Layer rice at the base of serving bowls, top with sliced chicken, and generously spoon the corn mixture over.
Garnish and Serve: Sprinkle additional Cotija cheese and fresh cilantro on top. Serve with lime wedges.

Notes

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 2 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 100 mg

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