Ingredients
Scale
- 1 pound Boneless chicken thighs
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Paprika
- 2 cloves Garlic – Minced
- 1 Lime – Juice only
- Salt & pepper – To taste
- 1.5 cups Jasmine rice
- 3 cups Chicken broth
- 0.25 cup Fresh cilantro – Chopped
- 1 Lime – Zest and juice
- 3 ears Fresh corn – Or 2 cups frozen corn
- 2 tablespoons Mayonnaise
- 0.5 cup Cotija cheese – Crumbled
- 0.5 teaspoon Chili powder
- Fresh cilantro – For garnish
- 0.5 cup Mexican crema or sour cream
- 1 Lime – Juice only
- Salt – Pinch
Instructions
- In a bowl, combine chicken, olive oil, spices, garlic, and lime juice.
- Let chicken marinate for at least 30 minutes.
- Cook jasmine rice in chicken broth.
- Fluff rice and stir in cilantro and lime zest/juice.
- Grill fresh corn until charred, then cut kernels from cob.
- Toss corn with mayo and half the chili powder.
- Grill or sear chicken until golden and cooked through.
- Let rest 5 mins, then slice chicken.
- Make crema by mixing lime juice, salt, and sour cream.
- Assemble bowls: rice, chicken, corn, cotija, crema, cilantro, lime.
Notes
- Use fresh lime juice for the best flavor.
- Cotija cheese can be substituted with feta if needed.
- For extra heat, add more chili powder or a dash of hot sauce.
- Prep Time: 40 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Grilling/Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg