Chicken Corn Rice Bowl (Printable Recipe Version)
Delicious chicken with rice, grilled corn, and a Cotija cheese sauce. All ready fast, under one hour.
# Ingredients You’ll Need:
→ Chicken Prep
01 -
4 chicken thighs, no skin or bones
02 -
1 tbsp lime juice, freshly squeezed
03 -
1 tbsp avocado oil
04 -
1 tsp chili powder
05 -
1/2 tsp garlic powder
06 -
1/2 tsp salt
07 -
1/4 tsp ground black pepper
→ Topping for Corn
08 -
1 cup corn kernels, grilled (frozen is fine too)
09 -
2 tbsp mayo
10 -
1/2 cup sour cream
11 -
1/4 cup red onion, thinly sliced
12 -
1/2 cup Cotija cheese, crumbled (hold extra for garnishing)
13 -
1 tsp chili powder
14 -
Lime wedges
15 -
Pepper and salt, as needed
→ Rice + Final Touches
16 -
3 cups cooked rice
17 -
Cilantro (for garnish)
# Steps to Make It:
01 -
Toss the lime juice, oil, chili powder, garlic powder, salt, and pepper together in a bowl. Make sure the chicken is fully coated and let it chill in the fridge for like 15-30 minutes to soak up the flavors.
02 -
Heat up a skillet on medium-high. Cook each chicken piece for 8-10 minutes on either side till done just right. Let it rest for a minute or two before slicing it up.
03 -
Stir your grilled corn, chili powder, mayo, sour cream, red onion slices, and crumbled Cotija cheese in a bowl. Hit it with salt, pepper, and a squeeze of lime to bring it all together.
04 -
Fluff your rice by reheating it with just a bit of water until it's steamy and soft.
05 -
Layer some warm rice, then pile on chicken slices. Add a generous dollop of corn mix, sprinkle extra Cotija cheese, and finish it with cilantro and lime wedges for flavor.
# Extra Information:
01 -
Grill corn or char on a dry pan for an extra smoky taste.
02 -
Fresh lime juice brings a punch to both the corn topping and chicken.
03 -
Adding water when warming up rice makes it stay fluffy.
04 -
Crank up the heat by tossing in jalapeños or cayenne in the mix!