Description
A quick, flavorful bowl with chicken, charred corn, and a tangy cilantro-lime sauce, perfect for weeknight dinners.
Ingredients
Scale
- 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
- 0.5 cup plain Greek yogurt (for sauce)
- 1 tbsp mayonnaise (for sauce)
- 1 clove garlic (minced, for sauce)
- 0.5 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 little oil.
- Heat a large skillet over medium-high until very hot.
- Add chicken in a single layer and cook 3 to 4 minutes per side until golden and 165°F inside.
- Transfer cooked chicken to a plate and rest.
- Wipe skillet lightly, leaving the flavored oil.
- Add corn and cook 5 to 7 minutes, stirring now and then, until edges brown.
- Whisk Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper until smooth.
- Spoon warm rice into bowls.
- Top rice with charred corn, chicken, and red onion.
- Drizzle with the cilantro-lime sauce and finish with fresh cilantro and a squeeze of lime.
- Serve right away.
Notes
For variations, swap chicken for shrimp or tofu and try cotija or feta for added tang.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken, rice bowl, Mexican, quick meals, weeknight dinner