Get Ready for Flavor Explosion
Imagine a bowl filled with juicy chicken, charred corn, and a drizzle of zesty sauce that dances on your tongue. You can practically smell the richness from here, can’t you? The 30-Minute Street Corn Chicken Rice Bowl is your new go-to meal for busy nights when you crave something hearty yet quick. It’s all made in one pan, so the only mess you’ll deal with is the deliciousness that awaits!
Why Make This Recipe
Who doesn’t love a meal that’s all about easy cleanup and big flavors? This rice bowl checks off all the boxes:
- 30 minutes or less? Yes, please! We all have those days when time isn’t on our side.
- It’s family-friendly, meaning even picky eaters might dive in. If they don’t, well, there’s always dessert.
- Affordable ingredients mean you won’t break the bank while cooking up a storm!
Ingredients
You don’t need fancy stuff — just these basics!
- 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)
Directions
Let’s get cooking! Follow these simple steps:
- Pat chicken pieces dry and season with smoked paprika, chili powder, garlic powder, salt, pepper, and olive oil. Toss to coat.
- Heat a large skillet over medium-high heat and cook the chicken for 3-4 minutes on each side until golden and cooked through. Set aside.
- In the same skillet, add corn and sauté over medium-high heat for 5-7 minutes until charred.
- For the sauce, mix Greek yogurt, mayonnaise, lime juice and zest, minced garlic, and cilantro in a bowl until creamy.
- To assemble, place warm rice in bowls, top with charred corn, chicken, and red onion. Drizzle with cilantro-lime sauce and garnish with cilantro and lime juice. Serve immediately.
How to Make 30-Minute Street Corn Chicken Rice Bowl (Overview)
Ready to whip this up? First, you’ll season and cook the chicken until golden perfection. Next, toss some corn in the skillet just until it gets that charred goodness happening. While that’s cooking, whip up a creamy sauce that’ll make you want to spoon it straight from the bowl (seriously!). Finally, layer it all over some rice, and voilà! You’ve got a meal worthy of a dinner party, without breaking a sweat. Pro tip: Don’t skip toasting the garlic — it makes all the difference!
How to Serve 30-Minute Street Corn Chicken Rice Bowl
Serve these rice bowls hot and steaming, with vibrant colors from the charred corn and bright cilantro. The crunchy red onion adds a pop, while the cilantro-lime sauce makes it all a luxurious affair. A sprinkle of extra lime juice on top will elevate those flavors, giving a fresh, zingy aroma that’ll have everyone running to the table. Picture those flavors meeting your tastebuds — pure bliss!
How to Store 30-Minute Street Corn Chicken Rice Bowl
Got leftovers? Scoop them into an airtight container, and they’ll keep in the fridge for about 3-4 days. Just heat them up in the microwave or a skillet for a quick meal, and savor that freshness again. If you’ve got a big batch, consider freezing. Just layer in some freezer-safe containers, and it should last up to 3 months!
Tips to Make 30-Minute Street Corn Chicken Rice Bowl
- Timing is everything! Cook your rice in advance to keep the whole process under 30 minutes.
- Swap out chicken for tofu if you want to make it vegan or just feel extra healthy.
- Use fresh corn in peak season for unbeatable sweetness and texture.
Variation
Want to switch things up? Try adding black beans or bell peppers for extra nutrition and crunch! Craving heat? Toss in some jalapeños or a dash of hot sauce into the mix. The possibilities are endless!
FAQs
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works perfectly and saves you on prep time. Just thaw it and toss it in.
What can I substitute for Greek yogurt?
You can use sour cream or even vegan yogurt for a dairy-free option.
Can I make this in advance?
You can prep everything and store it separately. Just reheat when you’re ready to eat for best results!
📌 Pin this recipe for your next cozy dinner night!
30-Minute Street Corn Chicken Rice Bowl
Ingredients
Method
- Pat chicken pieces dry and season with smoked paprika, chili powder, garlic powder, salt, pepper, and olive oil. Toss to coat.
- Heat a large skillet over medium-high heat and cook the chicken for 3-4 minutes on each side until golden and cooked through. Set aside.
- In the same skillet, add corn and sauté over medium-high heat for 5-7 minutes until charred.
- For the sauce, mix Greek yogurt, mayonnaise, lime juice and zest, minced garlic, and cilantro in a bowl until creamy.
- Place warm rice in bowls, top with charred corn, chicken, and red onion.
- Drizzle with cilantro-lime sauce and garnish with cilantro and lime juice.
- Serve immediately.