Description
A vibrant bowl filled with seasoned chicken, charred corn, and a tangy sauce, capturing the essence of Mexican street food.
Ingredients
Scale
- 2 cups cooked rice (brown or white)
- 1 lb chicken thighs, boneless and skinless
- 1 cup corn, charred (fresh or canned)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 1/2 cup queso fresco, crumbled
Instructions
- Season the chicken thighs with chili powder, cumin, salt, and pepper.
- Cook the chicken in a skillet over medium heat for 6-7 minutes on each side until golden-brown.
- Let the chicken rest before slicing to keep it juicy.
- Char the corn in the same skillet, stirring occasionally.
- Mix sour cream, lime juice, and chopped cilantro in a bowl until smooth.
- Assemble the bowls with a scoop of rice, sliced chicken, charred corn, and lime sauce.
- Sprinkle crumbled queso fresco and additional cilantro on top.
Notes
Prepare the rice and cook the chicken a day ahead to save time. Use an air fryer for the chicken for a crisp texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg