30-Minute Street Corn Chicken Rice Bowl – A Fresh, Zesty, Skillet-to-Bowl Meal
A fresh and zesty 30-Minute Street Corn Chicken Rice Bowl made with juicy seasoned chicken, charred corn, fluffy rice, and a creamy lime-cilantro sauce for a quick and flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican-Inspired
Ingredients
Scale
- 2 large chicken breasts (about 1.5 lbs), cubed
- 2 cups cooked rice
- 1.5 cups corn kernels
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 lime, juiced
- 1/4 cup red onion, sliced
- 2 tbsp cilantro, chopped
- Crema Sauce:
- 1/2 cup Greek yogurt
- 1 tbsp mayonnaise
- 1 clove garlic, minced
- Juice + zest of 1/2 lime
- 1 tbsp cilantro
Instructions
- Season chicken with spices, salt, pepper, and olive oil.
- Cook chicken in skillet 3–4 minutes per side until done. Set aside.
- Char corn in same skillet for 5–7 minutes.
- Mix all crema sauce ingredients until smooth.
- Assemble bowls with rice, chicken, corn, and onion.
- Drizzle with crema and top with cilantro and lime juice.
- Serve immediately while fresh and warm.
Notes
- Use grilled corn for extra smoky flavor.
- Add jalapeños for heat if desired.