Description
A quick and hearty meal featuring tender chicken, zesty lime, sweet corn, and creamy cotija cheese over cilantro-lime rice.
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, chili powder, cumin, paprika, minced garlic, and lime juice. Let marinate for at least 30 minutes.
- Cook jasmine rice in chicken broth according to package instructions.
- Fluff rice and fold in chopped cilantro and lime zest with a splash of lime juice.
- Grill fresh corn until charred; if using frozen corn, sauté in olive oil until golden.
- Toss corn with mayonnaise and chili powder.
- Heat a grill or skillet over medium-high heat, cook marinated chicken until golden, about 6-7 minutes per side. Let rest for 5 minutes before slicing.
- In bowls, layer cilantro-lime rice, sliced chicken, charred corn mix, crumbled cotija, and drizzle with Mexican crema and garnish with fresh cilantro and lime juice.
Notes
Marinate chicken overnight for even more flavor. Customize the rice or corn if needed.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg