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30-Minute Street Corn Chicken Rice Bowl for Quick Dinners

This street corn chicken rice bowl is quick, protein-packed, and customizable, making it a weeknight winner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breasts Cut into bite-sized cubes
  • 2 tablespoons Olive Oil Or avocado oil
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garlic Powder Or fresh minced garlic
  • to taste Salt
  • to taste Pepper
For the Rice Base
  • 2 cups Cooked Rice White, jasmine, or brown rice
For the Corn
  • 1 cup Corn Kernels Fresh, frozen, or canned
For the Toppings
  • 1 small Red Onion Thinly sliced
  • 0.5 cup Cilantro Fresh, for garnish
For the Creamy Sauce
  • 0.5 cup Plain Greek Yogurt
  • 2 tablespoons Mayonnaise
  • 1 tablespoon Lime Juice Freshly squeezed
  • 1 Clove of Garlic Minced

Equipment

  • large skillet
  • mixing bowl

Method
 

Cooking Instructions
  1. Pat the chicken breasts dry with paper towels. In a mixing bowl, combine the chicken with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Toss to coat.
  2. Heat a large skillet over medium-high heat. Add a drizzle of olive oil and once shimmering, add the seasoned chicken. Cook for 6-8 minutes until golden brown and fully cooked.
  3. Wipe the skillet and add corn kernels. Sauté over medium-high heat for 5-7 minutes until charred, stirring occasionally.
  4. In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice, lime zest, minced garlic, and a pinch of salt until smooth.
  5. To assemble, serve rice in bowls, top with chicken, corn, red onion, and drizzle with cilantro-lime sauce. Finish with fresh cilantro and lime juice.

Notes

Customize with various proteins and toppings. Keep the sauce separate until serving to maintain freshness.