Name: 30-Minute Street Corn Chicken Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 large chicken breasts (about 1.5 lbs total, cut into bite-size cubes); 2 cups cooked rice (white, jasmine, or brown); 1.5 cups corn kernels (fresh, frozen, or canned, drained); 2 tbsp olive oil or avocado oil; 1 tsp smoked paprika; 1 tsp chili powder; 0.5 tsp garlic powder; Salt and pepper (to taste); 1 lime (juiced); 0.25 cup red onion (thinly sliced); 2 tbsp chopped cilantro; 0.5 cup plain Greek yogurt (for sauce); 1 tbsp mayonnaise (for sauce); 1 clove garlic (minced, for sauce); 0.5 lime (juice and zest, for sauce); 1 tbsp finely chopped cilantro (for sauce)

Description

A quick and flavorful bowl featuring tender chicken, vibrant corn, and creamy cilantro-lime sauce over fluffy rice, perfect for weeknight dinners.

Ingredients

Scale

2 large chicken breasts (about 1.5 lbs total, cut into bite-size cubes)
2 cups cooked rice (white, jasmine, or brown)
1.5 cups corn kernels (fresh, frozen, or canned, drained)
2 tbsp olive oil or avocado oil
1 tsp smoked paprika
1 tsp chili powder
0.5 tsp garlic powder
Salt and pepper (to taste)
1 lime (juiced)
0.25 cup red onion (thinly sliced)
2 tbsp chopped cilantro
0.5 cup plain Greek yogurt (for sauce)
1 tbsp mayonnaise (for sauce)
1 clove garlic (minced, for sauce)
0.5 lime (juice and zest, for sauce)
1 tbsp finely chopped cilantro (for sauce)

Instructions

Pat the chicken pieces dry with paper towels. Toss chicken with smoked paprika, chili powder, garlic powder, salt, pepper, and olive oil until coated.
Heat a large skillet over medium-high heat. Add chicken in a single layer, cook for 3-4 minutes per side until golden brown and cooked through (160°F internal temperature).
Set the chicken aside. Wipe the skillet with a paper towel, then add corn kernels. Cook for 5-7 minutes, stirring occasionally, until charred.
In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, lime zest, minced garlic, chopped cilantro, salt, and pepper until smooth.
In serving bowls, spoon warm rice, top with charred corn, sliced chicken, and red onion. Drizzle with cilantro-lime sauce, garnish with cilantro and lime juice. Serve immediately.

Notes

For extra flavor, let the sauce sit for a bit to meld. Use fresh ingredients whenever possible, and adjust spices to taste.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 500mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg

Keywords: chicken, rice bowl, street corn, quick dinner, family meal