Description
The most satisfying Street Corn Chicken Rice Bowl made with smoky spiced golden chicken, sweet charred corn, fluffy jasmine rice, and a creamy tangy cilantro lime sauce. Ready in 30 minutes and packed with 35 to 40 grams of protein per serving.
Ingredients
2 large Chicken Breasts about 1.5 lbs cut into bite-size cubes
2 cups Cooked Jasmine Rice
1 1/2 cups Corn Kernels fresh frozen or canned and drained
2 tbsp Olive Oil or Avocado Oil
1 tsp Smoked Paprika
1 tsp Chili Powder
1/2 tsp Garlic Powder
Salt and Pepper to taste
Juice of 1 Lime
1/4 cup Red Onion thinly sliced
2 tbsp Fresh Cilantro chopped
1/2 cup Plain Full-Fat Greek Yogurt for sauce
1 tbsp Mayonnaise for sauce
1 clove Garlic minced for sauce
Juice and Zest of 1/2 Lime for sauce
1 tbsp Fresh Cilantro finely chopped for sauce
Salt and Pepper to taste for sauce
Instructions
1. Pat chicken pieces completely dry with paper towels. Toss with smoked paprika, chili powder, garlic powder, salt, pepper, and olive oil until evenly coated.
2. Heat a large 12-inch skillet over medium-high heat until very hot. Add chicken in a single layer without crowding.
3. Cook undisturbed 3 to 4 minutes per side until golden brown and cooked through to 165°F internal temperature. Transfer to a plate.
4. Wipe skillet lightly with a paper towel leaving the flavourful oil in the pan. Add corn kernels.
5. Cook corn over medium-high heat 5 to 7 minutes stirring occasionally until golden-brown charred edges develop.
6. Whisk together Greek yogurt, mayonnaise, garlic, lime juice and zest, cilantro, salt, and pepper until smooth. Taste and adjust seasoning.
7. Spoon warm rice into serving bowls. Top with charred corn, sliced chicken, and red onion.
8. Drizzle cilantro lime sauce generously over everything. Finish with fresh cilantro and a squeeze of lime. Serve immediately.
Notes
Pat chicken completely dry before seasoning for the best golden sear.
Cook chicken in a single layer without moving for the first 3 to 4 minutes.
Always use full-fat Greek yogurt for the creamiest sauce.
Store all components separately for up to 4 days. Add sauce just before serving.
Make a double batch of cilantro lime sauce to use on salads tacos and vegetables all week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
Keywords: street corn chicken rice bowl, chicken rice bowl, cilantro lime chicken bowl, high protein dinner recipe