Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon cumin
- 2 tablespoon olive oil
- Juice of 1 lime
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 zucchinis, halved and sliced into rounds
- 1 red onion, sliced into strips
- 2 cups frozen corn
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoon olive oil
- ¼ cup cotija cheese (or feta)
- ½ cup cottage cheese
- 1 lime, juice and zest
- ¼ cup cilantro
- 2 tablespoon diced jalapeño about ½ a jalapeño (seeds removed)
- ½ avocado (skin and pit removed)
- 1 teaspoon tajin (optional)
- 1-2 tablespoon water to thin
- 1 cups rice, uncooked
- cotija cheese, for sprinkling
- lime wedges
- spring mix/greens (optional)
- cilantro
Instructions
- Marinate the chicken by mixing the chicken thighs with garlic powder, chili powder, paprika, cumin, olive oil, salt, pepper, and lime juice in a bowl. Cover and refrigerate for at least 30 minutes, ideally 2-3 hours.
- Cook the rice according to package instructions. Preheat the oven to 425°F and prepare a large sheet pan.
- In a separate bowl, combine zucchinis, onions, and corn, then drizzle with oil and season with salt, pepper, and paprika.
- Nestle the marinated chicken thighs among the vegetables on the sheet pan. Bake for 20 minutes or until the chicken reaches an internal temperature of 165°F. After 20 minutes, switch to broil and cook for an additional 5 minutes to crisp the corn.
- While the sheet pan is baking, prepare the avocado crema. Blend olive oil, cottage cheese, cotija, lime juice and zest, cilantro, jalapeño, avocado, tajin (if using), and water in a high-powered blender until smooth. Set aside.
- Once the chicken is done, sprinkle with cotija cheese. Serve over rice and greens if desired. Top with additional cilantro, cheese, lime juice, and a drizzle of avocado crema.
Notes
For best flavor, marinate the chicken for several hours.
Feel free to customize the vegetables based on your preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 145mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.