Smoky Chipotle Chicken Rice Bowl

Ingredients

• 1 lb boneless, skinless chicken thighs (trimmed)
• 1 tbsp olive oil (for marinade)
• 2 tsp chipotle chili powder
• 1.5 tsp smoked paprika (1-2 tsp)
• 1 tsp ground cumin
• 3 garlic cloves (minced)
• 2 tsp dried oregano
• salt (to taste)
• black pepper (to taste)
• 0.5 lime juice (juice of 1/2 lime for chicken)
• 2.5 cup corn (fresh, frozen, or canned; 2-3 cups)
• 1 tbsp butter (for corn)
• chili powder (to taste for corn)
• 0.5 cup sour cream
• 1.5 garlic clove (finely minced; 1-2 cloves for crema)
• 0.5 lime juice (juice of 1/2 lime for crema)
• 1.5 tbsp water or milk (to thin; 1-2 tbsp)
• 3 cup cooked rice (cooked in chicken broth and mixed with juice of 1/2 lime)
• 0.375 red onion (thinly sliced; 1/4-1/2 onion)
• fresh cilantro (for topping)
• 0.25 cup feta, cotija, or queso fresco (crumbled)
• lime wedges (for serving)

Steps

1. 1

   In a bowl, combine the chicken thighs with olive oil, chipotle chili powder, smoked paprika, cumin, minced garlic, oregano, salt, pepper, and the juice of 1/2 lime.

2. 2

   Marinate the chicken for at least 30 minutes, or overnight in the refrigerator for more flavor.

3. 3

   Cook your rice according to the package instructions, substituting chicken broth for water. Once cooked, stir in the juice of 1/2 lime.

4. 4

   Heat a large skillet or grill pan over medium-high heat.

5. 5

   Cook the chicken for 4–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).

6. 6

   Remove chicken from the pan and let it rest for a few minutes before slicing into strips.

7. 7

   In the same pan used for the chicken, melt the butter and add the corn.

8. 8

   Cook the corn for 4–5 minutes until lightly charred. Season with chili powder, salt, and pepper to taste.

9. 9

   Make the lime crema by mixing sour cream, minced garlic, lime juice, water or milk (to reach desired consistency), and salt until smooth and creamy.

10. 10

    Assemble the bowls by layering the lime-infused rice, sliced chicken, charred corn, thinly sliced red onion, fresh cilantro, and crumbled cheese (feta, cotija, or queso fresco).

11. 11

    Drizzle with the lime crema and finish with a squeeze of fresh lime juice from the wedges.

Notes

For the best flavor, marinate the chicken overnight. If using frozen corn, there is no need to thaw it before adding it to the pan.

Nutrition per serving

• main
• dinner
• chicken
• rice bowl
• summer
• healthy
• gluten-free