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30-Minute Street Corn Chicken Rice Bowl

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A quick and flavorful chicken rice bowl featuring charred corn and a tangy yogurt sauce, perfect for busy weeknights.

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

  1. Pat chicken pieces dry and season with smoked paprika, chili powder, garlic powder, salt, and pepper.
  2. Heat a large skillet over medium-high heat, add oil, and cook chicken until golden brown (3-4 minutes per side, 6-8 minutes total).
  3. Remove chicken and char the corn in the same pan for 5-7 minutes until golden-brown.
  4. Meanwhile, mix Greek yogurt, mayonnaise, lime juice and zest, minced garlic, and cilantro in a small bowl for the sauce.
  5. Assemble bowls with warm rice, charred corn, chicken, red onion, and drizzle the cilantro-lime sauce over everything.
  6. Serve immediately with lime wedges on the side.

Notes

Use day-old rice or spread fresh rice to cool while the chicken cooks to avoid soggy rice. Leftovers reheat nicely for quick meals.

Nutrition

Find it online: https://voxrecipes.com/30-minute-street-corn-chicken-rice-bowl/