Description
A delightful bowl filled with grilled chicken, sweet corn, and creamy sauce, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 pound chicken thighs
- 2 cups corn (fresh or canned)
- 2 cups cooked rice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon lime juice
- 1/2 cup sour cream or crema
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Season the chicken thighs with smoked paprika, garlic powder, salt, and pepper.
- Heat a skillet over medium heat and cook the chicken until browned, about 6-7 minutes per side.
- Remove the chicken from the skillet and let it rest for a few minutes.
- Add the corn to the same skillet and char it slightly for about 3-4 minutes.
- Slice the cooked chicken into bite-sized pieces and combine it with the charred corn.
- Serve this mixture over cooked rice and drizzle with sour cream or crema.
- Garnish with chopped cilantro and a squeeze of lime juice; serve with lime wedges.
Notes
Use chicken thighs for juicier meat. Char the corn for smoky sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg
Keywords: chicken, corn, rice bowl, easy recipe, weeknight meal