30-Minute Street Corn Chicken Rice Bowl Recipe
This 30-Minute Street Corn Chicken Rice Bowl features tender, smoky-spiced chicken paired with charred corn, fresh lime, and a creamy cilantro-lime sauce. Served over warm rice, it’s a flavorful and satisfying meal inspired by the vibrant tastes of street corn, perfect for a quick weeknight dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Scale
Chicken and Main Ingredients
- 2 large chicken breasts (about 1.5 lbs), 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
Cilantro-Lime 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
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Pat the chicken cubes completely dry using paper towels. Toss them with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until all pieces are evenly coated.
- Cook the Chicken: Heat a large 12-inch skillet over medium-high heat until very hot. Add the chicken pieces in a single layer without overlapping. Cook undisturbed for 3-4 minutes per side (about 6-8 minutes total) until golden brown and cooked through to an internal temperature of 165°F. The chicken is done when juices run clear with no pink remaining. Remove from skillet and set aside.
- Char the Corn: Wipe the skillet lightly with a paper towel to remove any stuck bits but keep some of the flavorful oil. Add the corn kernels to the skillet and cook over medium-high heat for 5-7 minutes, stirring occasionally, until corn develops golden-brown charred edges.
- Make the Cilantro-Lime Sauce: While the corn cooks, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper in a small bowl until smooth and creamy. Taste and adjust seasoning if needed.
- Assemble the Bowls: Spoon about 1 cup of warm cooked rice into serving bowls. Top each with charred corn, cooked chicken, red onion slices, and drizzle the cilantro-lime sauce over everything. Garnish with fresh chopped cilantro and a squeeze of lime juice. Serve immediately.
Notes
- Store components separately in airtight containers for up to 4 days. Keep the sauce separate to maintain freshness.
- For a low-carb version, swap rice for cauliflower rice.
- Make a double batch of the cilantro-lime sauce to use on salads, tacos, or grilled vegetables throughout the week.
- The chicken and rice can be frozen together for up to 2 months.
Keywords: Street Corn Chicken Bowl, Chicken Rice Bowl, Cilantro Lime Chicken, Quick Dinner, Mexican-Inspired Bowl
