Description
A quick and easy bowl featuring grilled chicken, sweet corn, and a creamy lime sauce, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 4 pieces Chicken Thighs (Substitute with grilled shrimp or firm tofu for vegetarian option)
- 2 tablespoons Avocado Oil (Can substitute with olive oil)
- 2 tablespoons Lime Juice (Fresh lime is recommended)
- 1 teaspoon Chili Powder (Adjust according to spice preference)
- 1 teaspoon Garlic Powder (Fresh garlic can also be used)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 cups Sweet Corn Kernels (Can use frozen corn)
- 1 medium Red Onion (Use green onions as an alternative)
- 1 cup Cotija Cheese (Can replace with feta or queso fresco)
- 1/2 cup Sour Cream (Greek yogurt can be a healthy substitute)
- 1/4 cup Mayonnaise (Can use low-fat or vegan mayo)
- 2 cups Cooked Rice (Any type, including brown or quinoa)
Instructions
- Heat oil in a pan over medium-high heat. Pat chicken dry and season with chili, garlic, salt, and pepper. Sear 4–6 minutes per side until done.
- While chicken cooks, mix corn, mayo, sour cream, lime juice, and half the cheese in a bowl. Stir well.
- Chop the onion and slice the cooked chicken.
- Put rice in bowls. Top with corn mix, sliced chicken, onion, and remaining cheese.
- Taste and add more lime or salt if needed.
Notes
For a spicier meal, offer hot sauce or sliced jalapeños. Cool any leftovers to room temperature within two hours and store in airtight containers in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg