Street Corn Chicken Rice Bowl

Step 1

Combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.

Step 2

Heat a skillet over medium-high heat. Cook chicken for 8-10 minutes per side until done. Rest, then slice.

Step 3

Prepare the street corn topping:

Step 4

Mix 1 cup grilled corn, ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup Cotija cheese, and 1 teaspoon chili powder. Add salt, pepper, and lime juice to taste.

Step 5

Reheat 3 cups cooked rice with a splash of water until warm and fluffy.

Step 6

Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.

Step 7

Serve warm with an optional squeeze of lime.