30-Minute Street Corn Chicken Rice Bowl Recipe – Quick, Flavorful, and Healthy
This 30-Minute Street Corn Chicken Rice Bowl is a quick, healthy, and flavorful meal featuring spice-coated chicken, charred corn, and a creamy cilantro-lime sauce served over warm rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish, Rice Bowl
- Method: Sear, Sauté
- Cuisine: Mexican-American
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
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 lime, juiced
- ¼ cup red onion, thinly sliced
- 2 tbsp chopped cilantro
- ½ cup plain Greek yogurt (for sauce)
- 1 tbsp mayonnaise (for sauce)
- 1 clove garlic, minced (for sauce)
- ½ lime juice and zest (for sauce)
- 1 tbsp finely chopped cilantro (for sauce)
Instructions
- Pat chicken dry and toss with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until evenly coated.
- Heat a large skillet over medium-high heat. Add chicken in a single layer; cook 3–4 minutes per side until golden and cooked through (165°F). Set aside.
- Wipe skillet lightly, add corn kernels, and cook 5–7 minutes over medium-high heat until charred, stirring occasionally.
- Whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper until smooth.
- Spoon warm rice into serving bowls. Top with charred corn, cooked chicken, and red onion slices.
- Drizzle cilantro-lime sauce over bowls and finish with fresh chopped cilantro and lime juice. Serve immediately.
Notes
- Use leftover cooked chicken to save time.
- Adjust chili powder and paprika to control spice level.
- Swap corn for roasted vegetables for a different variation.