Description
These street corn chicken and rice bowls are packed with smoky seasoned chicken, roasted vegetables, sweet corn, and a creamy avocado crema. A flavorful and satisfying meal perfect for lunch or dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/4 teaspoon cumin
- 2 tablespoons olive oil, divided
- Juice of 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 zucchinis, halved and sliced into rounds
- 1 red onion, sliced into strips
- 2 cups frozen corn
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup cotija cheese or feta
- 1/2 cup cottage cheese
- 1 lime, juice and zest
- 1/4 cup cilantro
- 2 tablespoons diced jalapeño
- 1/2 avocado, skin and pit removed
- 1 teaspoon tajin, optional
- 1–2 tablespoons water, to thin
- 1 cup uncooked rice
- Cotija cheese, for sprinkling
- Lime wedges, for serving
- Spring mix or greens, optional
- Cilantro, for garnish
Instructions
- In a bowl, combine the chicken thighs, garlic powder, chili powder, paprika, cumin, olive oil, lime juice, salt, and black pepper. Cover and refrigerate for at least 30 minutes or up to 3 hours.
- Cook the rice according to package instructions. Preheat the oven to 425 F and prepare a large sheet pan.
- In a separate bowl, toss the zucchini, red onion, and corn with olive oil, salt, black pepper, and paprika.
- Arrange the vegetables on the sheet pan and nestle the marinated chicken thighs among them. Bake for 20 minutes or until the chicken reaches an internal temperature of 165 F.
- Turn the oven to broil and cook for an additional 5 minutes to crisp the corn and lightly char the vegetables.
- While the sheet pan cooks, prepare the avocado crema by blending olive oil, cottage cheese, cotija cheese, lime juice and zest, cilantro, jalapeño, avocado, tajin, and water until smooth and creamy.
- Remove the sheet pan from the oven and sprinkle with additional cotija cheese.
- Serve the chicken and vegetables over rice and greens if desired. Top with cilantro, lime wedges, extra cotija cheese, and a drizzle of avocado crema.
Notes
- Marinating the chicken longer will deepen the flavor.
- Feta cheese can be substituted for cotija if needed.
- Add extra jalapeño for more heat.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- The avocado crema also works well as a dip or taco sauce.
- Prep Time: 33 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 125 mg
