Description
A quick and flavorful meal combining savory chicken, sweet corn, and tangy 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. Toss with smoked paprika, chili powder, garlic powder, salt, pepper, and olive oil until coated.
- Heat a skillet over medium-high heat. Cook the chicken for 6-8 minutes until golden brown and cooked through, then set aside.
- In the same skillet, add the corn and cook for 5-7 minutes until slightly charred.
- While the corn cooks, whisk together the Greek yogurt, mayonnaise, lime juice, lime zest, minced garlic, cilantro, salt, and pepper in a bowl.
- To serve, spoon cooked rice into bowls and top with chicken, charred corn, red onion, and the creamy sauce. Garnish with extra cilantro and lime.
Notes
For best results, don’t overcrowd the skillet when cooking chicken. Fresh lime juice enhances the dish’s flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
Keywords: chicken, street corn, rice bowl, quick dinner, family meal