30-Minute Street Corn Chicken Rice Bowl Recipe
This vibrant 30-Minute Street Corn Chicken Rice Bowl combines juicy, spice-rubbed chicken with charred corn and a tangy cilantro-lime sauce, all served over fluffy jasmine or brown rice for a quick and flavorful meal that’s perfect for any weeknight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low Fat
Ingredients
Scale
For the Chicken and Rice Bowl
- 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
For the Cilantro-Lime Sauce
- 0.5 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 1 clove garlic, minced
- 0.5 lime juice and zest
- 1 tbsp finely chopped cilantro
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Pat chicken pieces completely dry with paper towels, then toss with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until evenly coated.
- Cook the Chicken: Heat a large 12-inch skillet over medium-high heat until very hot. Add chicken in a single layer without overlapping and cook undisturbed for 3-4 minutes per side (6-8 minutes total) until golden brown and cooked through to 165°F internal temperature. The chicken is done when juices run clear with no pink remaining in the center. Set aside on a plate.
- Char the Corn: Wipe the skillet lightly with a paper towel to remove any stuck bits while keeping the flavorful oil, then add corn kernels. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until golden-brown charred edges appear.
- Make the Cilantro-Lime Sauce: While 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.
- Assemble the Bowls: Spoon warm rice into serving bowls (about 1 cup per bowl). Top with charred corn, sliced chicken, and red onion slices. Drizzle cilantro-lime sauce over everything, then finish with fresh chopped cilantro and lime juice. Serve immediately.
Notes
- For best results, use fresh corn when in season for maximum sweetness and char.
- Brown rice can be used instead of jasmine rice for a nuttier flavor and additional fiber.
- Adjust spice levels by modifying chili powder quantity according to your taste preference.
- The cilantro-lime sauce can be made ahead and refrigerated for up to 2 days.
- Leftovers keep well refrigerated for up to 3 days; reheat gently on the stovetop or microwave.
Keywords: chicken rice bowl, street corn, cilantro lime sauce, quick dinner, healthy chicken recipe, easy weeknight meal
