Description
A vibrant chicken rice bowl featuring smoky, charred corn, and a creamy cilantro-lime sauce, perfect for quick weeknight meals or gatherings.
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
- Cilantro-Lime Sauce: 0.5 cup plain Greek yogurt, 1 tbsp mayonnaise, 1 clove garlic (minced), 0.5 lime (juiced and zested), 1 tbsp finely chopped cilantro
Instructions
- Pat chicken pieces dry and toss with spices and olive oil until coated.
- Heat a skillet over medium-high and cook chicken for 3-4 minutes per side until browned.
- Set chicken aside and char corn in the same skillet for 5-7 minutes.
- Whisk together sauce ingredients until creamy.
- Assemble bowls with rice, corn, chicken, red onion, sauce, cilantro, and lime juice.
Notes
Make the cilantro-lime sauce ahead of time and refrigerate. Use frozen corn for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg
Keywords: chicken, rice bowl, street corn, quick meals, summer recipes, family dinner