30-Minute Street Corn Chicken Rice Bowl
A vibrant dish featuring tender chicken, sweet corn, and colorful toppings on a bed of fluffy rice, perfect for quick dinners or special occasions.
Ingredients
Main Protein
- 2 pieces large chicken breasts (about 1.5 lbs total), cut into bite-size cubes Chicken is lean and flavorful; season well before cooking.
Starch/Pasta
- 2 cups cooked rice (white, jasmine, or brown) Day-old rice is best for texture.
Seasoning/Spice Blend
- 1 tsp smoked paprika Mix spices before adding to chicken.
- 1 tsp chili powder Omit for a milder flavor.
- 0.5 tsp garlic powder Toast spices briefly for enhanced flavor.
Liquids/Dairy
- 0.5 cup plain Greek yogurt Mix with other sauce ingredients.
- 1 tbsp mayonnaise For creaminess, optional to skip.
- 1 clove minced garlic Incorporate into yogurt sauce.
- 0.5 lime juice and zest Brightens the sauce.
- 1 tbsp chopped cilantro For freshness in the sauce.
Aromatics & Vegetables
- 1.5 cups corn (fresh, frozen, or canned) Drain canned corn well.
- 0.25 cup thinly sliced red onion Sauté until translucent.
Optional Finishing Ingredients
- 2 tbsp chopped cilantro Sprinkle on top for garnish.
Instructions
Preparation
- In a large skillet, heat 2 tbsp of olive or avocado oil over medium heat.
- Add the diced chicken to the skillet, season with smoked paprika, chili powder, garlic powder, salt, and pepper.
- Cook for about 6-8 minutes, or until lightly browned and cooked through.
- Stir in 1.5 cups of corn and 0.25 cup of sliced red onions and sauté for an additional 4-5 minutes.
- Squeeze the juice of 1 lime over the chicken and corn mixture.
Sauce Preparation
- Mix the Greek yogurt, mayonnaise, minced garlic, lime juice, lime zest, and cilantro for the sauce.
Assembly
- Place a bed of rice in each bowl, spoon the chicken and corn mixture on top, and drizzle with the creamy sauce.
- Sprinkle with extra cilantro and serve with lime wedges.
Notes
Customize with toppings like sliced avocados or jalapeños. Feta cheese can add a salty kick as well.