Mexican Chicken Rice Bowls (Print Version)

# Ingredients:

01 - 4 boneless skinless chicken thighs.
02 - 1 tablespoon lime juice.
03 - 1 tablespoon avocado oil.
04 - 1 teaspoon chili powder.
05 - 1/2 teaspoon garlic powder.
06 - 1/2 teaspoon salt.
07 - 1/4 teaspoon black pepper.
08 - 1 cup sweet corn kernels.
09 - 1/4 cup sliced red onion.
10 - 1/2 cup sour cream.
11 - 2 tablespoons mayonnaise.
12 - 1/2 cup Cotija cheese, crumbled.
13 - 1 teaspoon chili powder.
14 - 1 lime, cut in wedges.
15 - 3 cups cooked rice.
16 - Fresh cilantro for garnish.

# Instructions:

01 - Mix lime juice, oil and seasonings. Coat chicken and marinate 15-30 minutes.
02 - Cook in skillet 6-8 minutes per side until done. Let rest before slicing.
03 - Combine corn, onion, sour cream, mayo, cheese and seasonings.
04 - Warm rice with a splash of water until fluffy.
05 - Layer rice, sliced chicken, corn topping in bowls. Garnish with extra cheese, cilantro and lime.

# Notes:

01 - Char corn for best flavor.
02 - Can be customized with additional toppings.
03 - Use fresh lime juice for best taste.

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