30-Minute Street Corn Chicken Rice Bowl
A delightful dish bursting with flavors and textures, featuring tender chicken, charred corn, and creamy sauce over a bed of fluffy rice, ready in just 30 minutes.
Ingredients
For the chicken
- 2 large chicken breasts, cut into bite-size cubes About 1.5 lbs total
- 1 tbsp olive oil or avocado oil For seasoning the chicken
- 1 tsp smoked paprika
- 1 tsp chili powder
- 0.5 tsp garlic powder
- Salt and pepper to taste
For the rice bowl
- 2 cups cooked rice (white, jasmine, or brown) About 1 cup per serving
- 1.5 cups corn kernels (fresh, frozen, or canned, drained)
- 1 lime juiced
- 0.25 cup red onion, thinly sliced
- 2 tbsp chopped cilantro
For the 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
Preparation
- Pat the chicken pieces dry and toss in a bowl with spices and oil until evenly coated.
Cooking Chicken
- Heat a large skillet over medium-high heat. Add the chicken and cook undisturbed for 6-8 minutes until golden brown and cooked through.
Char the Corn
- In the same skillet, add corn kernels and cook over medium-high heat for 5-7 minutes until charred.
Make the Sauce
- Whisk together Greek yogurt, mayonnaise, lime juice and zest, garlic, cilantro, salt, and pepper in a bowl until smooth.
Assemble the Bowls
- In serving bowls, layer warm rice, charred corn, chicken, and red onion. Drizzle sauce and garnish with cilantro and lime juice.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently; add water to moistening rice as needed. For a healthier twist, use brown rice or quinoa.