Mexican Street Corn Chicken Rice Bowls | Easy Dinner
Make these flavorful Mexican chicken bowls with chili-lime chicken, street corn topping and rice. Ready in 30 minutes for an easy weeknight dinner.
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Cooking tools:
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Saucepan
- Spoon
- Serving bowl
- Plate
- Stove
- Measuring spoon
- Fork
- Tongs
Ingredients
- 4 boneless skinless chicken thighs.
- 1 tablespoon lime juice.
- 1 tablespoon avocado oil.
- 1 teaspoon chili powder.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon salt.
- 1/4 teaspoon black pepper.
- 1 cup sweet corn kernels.
- 1/4 cup sliced red onion.
- 1/2 cup sour cream.
- 2 tablespoons mayonnaise.
- 1/2 cup Cotija cheese, crumbled.
- 1 lime, cut in wedges.
- 3 cups cooked rice.
- Fresh cilantro for garnish.
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