Description
A vibrant, flavor-packed bowl layering charred “street corn,” marinated and grilled chicken, creamy avocado, tangy cotija cheese, fresh cilantro, and bright lime—all served over a bed of warm rice. It’s a customizable, wholesome dish perfect for quick meals or meal prep.
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 2 cups corn kernels (fresh or thawed frozen)
- 4 cups cooked rice (white, brown, or cauliflower)
- 2 avocados, sliced
- ½ cup cotija cheese, crumbled
- ⅓ cup cilantro, chopped
- 2 limes, cut into wedges
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and black pepper, to taste
Instructions
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Slice chicken into strips and toss with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
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Marinate for at least 20 minutes (up to 2 hours).
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Cook chicken in a skillet or grill pan over medium-high heat, about 4–5 minutes per side, until charred and cooked through. Rest.
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Char corn in the same pan with olive oil over medium-high heat for 3–4 minutes until slightly blackened.
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Warm rice so it’s ready when bowls are assembled.
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Slice avocados and chop cilantro just before serving.
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Assemble bowls by layering warm rice, chicken strips, charred corn, avocado, cilantro, and a sprinkle of cotija. Add lime wedges for squeezing.
- Prep Time: 20 minutes
- Marinating Time: 20 minutes
- Cook Time: 15 minutes