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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

A smoky, high-protein street corn chicken rice bowl with charred corn, juicy seared chicken breast, and a creamy cilantro-lime yogurt sauce. Ready in 30 minutes using simple pantry staples.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into bite-size cubes
  • 2 cups cooked rice white, jasmine, or brown. Cook before starting recipe.
  • 1.5 cups corn kernels fresh, frozen, or canned and 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
  • 0.25 cup red onion thinly sliced
  • 2 tbsp fresh cilantro chopped, for topping
  • 0.5 cup plain Greek yogurt full-fat recommended, for sauce
  • 1 tbsp mayonnaise for sauce
  • 1 clove garlic minced, for sauce
  • 1 lime juice and zest divided: half for sauce, half squeezed over finished bowl
  • 1 tbsp fresh cilantro finely chopped, for sauce

Equipment

  • 12-inch skillet
  • Small mixing bowl
  • Serving bowls
  • Whisk
  • Paper towels

Method
 

  1. Pat chicken pieces completely dry with paper towels. Toss with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until every piece is well coated.
  2. Heat a large 12-inch skillet over medium-high heat for about 2 minutes until very hot. Add chicken in a single layer with space between pieces. Cook in batches if needed to avoid crowding. Cook undisturbed for 3 to 4 minutes, flip, and cook another 3 to 4 minutes until golden brown and cooked through to 165°F internally with no pink remaining. Set aside on a plate.
  3. Wipe the skillet lightly with a paper towel to remove stuck bits, leaving the seasoned oil behind. Add corn kernels in a single layer. If corn releases liquid, let it cook off before stirring. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally, until golden-brown charred edges appear.
  4. 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 as needed.
  5. Spoon warm rice into serving bowls, about 1 cup per bowl. Top with charred corn, sliced chicken, and red onion. Drizzle cilantro-lime sauce generously over everything. Finish with fresh cilantro and a squeeze of lime. Serve immediately.

Notes

Cook rice before starting the recipe. Store components separately in airtight containers for up to 4 days. Add sauce cold right before serving for best texture. Make a double batch of the sauce to use on tacos, grain bowls, or grilled vegetables throughout the week. Swap rice for cauliflower rice for a lower-carb version.