Description
A flavorful street corn chicken rice bowl loaded with juicy seasoned chicken, charred corn, and a creamy cilantro-lime sauce. Ready in just 30 minutes!
Ingredients
- 2 large chicken breasts (about 1.5 lbs), 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
- 1 tbsp mayonnaise
- 1 clove garlic, minced
- 0.5 lime, juice and zest
- 1 tbsp finely chopped cilantro (for sauce)
Instructions
- Pat chicken dry and toss with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of oil until evenly coated.
- Heat a large skillet over medium-high heat. Add chicken in a single layer and cook 3-4 minutes per side (6-8 minutes total) until golden and cooked through. Set aside.
- Wipe skillet lightly and add corn. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until lightly charred.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice and zest, garlic, cilantro, salt, and pepper until smooth.
- Spoon rice into bowls. Top with chicken, charred corn, and red onion slices.
- Drizzle with cilantro-lime sauce, garnish with fresh cilantro and lime juice, and serve immediately.
Notes
- Use grilled corn for extra smoky flavor.
- Swap chicken for shrimp or tofu for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Bowl
- Method: Stovetop
- Cuisine: Mexican-Inspired