Description
A quick and flavorful 30-minute chicken rice bowl with charred street corn, juicy seasoned chicken, red onion, and a creamy cilantro-lime sauce. Perfect for a weeknight meal packed with bold flavor.
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
- Cilantro-Lime Sauce:
- 0.5 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 1 clove garlic, minced
- 0.5 lime juice and zest
- 1 tbsp finely chopped cilantro
Instructions
- Pat chicken dry and toss with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until evenly coated.
- Heat a large 12-inch skillet over medium-high heat. Cook chicken in a single layer for 3-4 minutes per side until golden and cooked through. Set aside.
- Wipe skillet lightly, then add corn kernels. Cook 5-7 minutes until charred edges appear.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper. Adjust seasoning to taste.
- Spoon warm rice into serving bowls (~1 cup per bowl). Top with charred corn, chicken, and red onion slices.
- Drizzle cilantro-lime sauce over everything. Finish with fresh chopped cilantro and additional lime juice. Serve immediately.
Notes
- Use fresh corn for the best charred flavor, but frozen works well too.
- Adjust the spice level by adding more chili powder if desired.
- This recipe can be made ahead; assemble bowls and refrigerate, then reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American / Tex-Mex