Easy High Protein Chicken Bowl
A comforting and nourishing chicken bowl featuring marinated chicken thighs, grilled corn, and creamy toppings, perfect for family dinners.
Ingredients
Chicken Marinade
- 4 pieces chicken thighs, boneless and skinless
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- ½ tsp garlic powder or 2 minced garlic cloves
- ½ tsp salt
- ¼ tsp black pepper
Bowl Toppings
- 1 cup sweet corn kernels, grilled
- ¼ cup thinly sliced red onion
- 1 cup sour cream
- 2 tbsp mayonnaise
- ½ cup cotija cheese, crumbled
- 1 tsp chili powder (for topping)
- 1 lime cut into wedges
- 3 cups cooked rice
- fresh cilantro for garnish
Instructions
Marinate Chicken
- In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs evenly with this mixture and let them marinate in the fridge for 15 to 30 minutes.
Cook Chicken
- Heat a skillet over medium-high heat. Cook the chicken thighs for about 8 to 10 minutes on each side, until fully cooked and browned.
- Allow the chicken to rest for a few minutes before slicing it into strips.
Prepare Topping
- In a mixing bowl, combine grilled corn, red onion, sour cream, mayonnaise, crumbled Cotija cheese, and an additional teaspoon of chili powder. Season with salt, pepper, and lime juice to taste.
Warm Rice
- Place cooked rice in a saucepan with a splash of water and heat gently until warm and fluffy.
Assemble Bowl
- Start with a scoop of warmed rice. Layer on the sliced chicken, followed by the street corn mixture. Garnish with Cotija cheese, fresh cilantro, and lime wedges.
- Optional: Drizzle with more sour cream or sprinkle with Tajín if desired.
Notes
Marinate the chicken well ahead of time for deeper flavor. Use leftover chicken or corn to save time in future meals. Serve with fresh avocado slices or a side salad for balance.