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Delicious street corn chicken rice bowl garnished with fresh herbs and spices

30-Minute Street Corn Chicken Rice Bowl

A quick and hearty meal made with juicy chicken, charred corn, and a zesty sauce, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main 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
Sauce Ingredients
  • 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

Method
 

Preparation
  1. Pat chicken pieces dry and season with smoked paprika, chili powder, garlic powder, salt, pepper, and olive oil. Toss to coat.
  2. 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.
  3. In the same skillet, add corn and sauté over medium-high heat for 5-7 minutes until charred.
  4. For the sauce, mix Greek yogurt, mayonnaise, lime juice and zest, minced garlic, and cilantro in a bowl until creamy.
Assembly
  1. Place warm rice in bowls, top with charred corn, chicken, and red onion.
  2. Drizzle with cilantro-lime sauce and garnish with cilantro and lime juice.
  3. Serve immediately.

Notes

Timing is everything! Cook your rice in advance to keep the whole process under 30 minutes. Consider substituting chicken for tofu to make it vegan, and use fresh corn for the best flavor.