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Easy Street Corn Chicken Rice Bowl

Easy Street Corn Chicken Rice Bowl
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Savor the vibrant flavors of the Easy Street Corn Chicken Rice Bowl, a delightful dish that combines tender chicken thighs with smoky grilled corn and creamy Cotija cheese. Perfect for both lunch and dinner, this customizable bowl allows you to add your favorite toppings, making it a versatile choice for any occasion. Bursting with fresh ingredients and bold flavors, it’s not just a meal; it’s an experience. In just under one hour, you can create a wholesome and satisfying dish that’s packed with protein and nutrients—ideal for lunch prep or a quick weeknight dinner.

Ingredients

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  • 4 boneless, skinless chicken thighs
  • 1 cup sweet corn kernels
  • ½ cup Cotija cheese, crumbled
  • 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
  • Salt and pepper, to taste
  • 1 lime, cut into wedges
  • Fresh cilantro, for garnish

Instructions

  1. Marinate chicken: Mix lime juice, avocado oil, chili powder, garlic powder, salt, and pepper in a bowl. Coat chicken thighs and refrigerate for 15-30 minutes.
  2. Cook chicken: Heat skillet over medium-high and cook marinated chicken for 8-10 minutes per side until golden brown. Slice after resting.
  3. Prepare topping: Combine corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice in a bowl.
  4. Serve: Divide rice into bowls; top with sliced chicken and street corn mixture. Garnish with extra Cotija cheese and cilantro.

Nutrition

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