Description
A delightful meal combining tender marinated chicken, hearty beans, vibrant vegetables, and creamy avocados, perfect for any occasion.
Ingredients
- 3 Tbsp fresh lime juice
- 3 Tbsp olive oil (divided)
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 1/2 tsp minced garlic
- Salt and black pepper to taste
- 1 3/4 lbs boneless skinless chicken thighs (trimmed)
- 1 batch cilantro lime rice
- 2 ears fresh corn (shucked and kernels cut)
- 1 1/2 cans black beans (with liquid undrained)
- 1 cup shredded cheddar cheese (or more to taste)
- 2 Roma tomatoes (chopped)
- 2 avocados (chopped)
- 6 Tbsp chopped red onion
- 1/2 cup sour cream (or Mexican crema)
- Mexican hot sauce to taste (e.g., Tapatio or Valentino)
Instructions
- Combine lime juice, 2 Tbsp olive oil, chili powder, cumin, garlic, salt, and pepper in a large bowl.
- Add chicken thighs to the marinade, coat well, cover, and refrigerate for at least 1 hour.
- Heat a cast iron skillet over medium-high heat, add 1/2 Tbsp olive oil, and sear chicken thighs for about 6 minutes.
- Flip the chicken and cook until the internal temperature reaches 165°F, about 6 minutes more, then let rest.
- Warm black beans in a medium saucepan over medium-low heat, seasoning with salt.
- Clean the skillet, add another 1/2 Tbsp oil, and cook corn for 3 to 4 minutes until golden.
- Assemble bowls with a layer of cilantro lime rice, topped with chicken, corn, black beans, cheese, tomatoes, avocados, red onion, sour cream, and hot sauce.
Notes
Marinate the chicken overnight for deeper flavors. Use fresh ingredients for better taste. Assemble ingredients neatly for a beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican