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 vibrant and delicious street food-inspired chicken rice bowl made in just 30 minutes, featuring tender chicken, sweet corn, and a creamy cilantro-lime sauce.

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 dry with paper towels, then season with smoked paprika, chili powder, garlic powder, salt, pepper, and olive oil.
Heat a large skillet over medium-high heat and add the seasoned chicken in a single layer. Cook undisturbed for 3-4 minutes until golden brown.
Flip the chicken and cook for another 3-4 minutes until cooked through (internal temperature of 165°F). Transfer to a plate.
In the same skillet, add corn kernels and cook for 5-7 minutes until they have charred edges.
In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper for the sauce.
To assemble, spoon warm rice into bowls, top with charred corn, sliced chicken, and red onion. Drizzle with the cilantro-lime sauce and garnish with fresh cilantro and lime juice. Serve immediately.

Notes

Ensure to pat the chicken dry before seasoning for a crispy texture. Feel free to customize toppings to your liking.

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

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 5g
Sodium: 350mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg

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