30-Minute Street Corn Chicken Rice Bowl

Ever found yourself craving that sweet and smoky bliss of street corn? Now imagine that deliciousness in a cozy rice bowl topped with juicy chicken! This 30-Minute Street Corn Chicken Rice Bowl is not just any meal; it’s a colorful explosion of flavors that comes together quicker than you can say "taco truck"! Trust me, you’ll want to keep this one on repeat.

Why Make This Recipe

Why settle for boring dinners when you can whip up something surprisingly fancy in 30 minutes? Here’s why you’ll love this dish:

• Easy Cleanup: It’s a one-pan wonder, meaning less time scrubbing dishes and more time enjoying your meal!
• Kid-Friendly: With its tasty flavors and fun textures, it’s a hit with the entire family. Seriously, even the pickiest eaters will come back for seconds!
• Budget-Friendly: You probably have most of these ingredients already hanging out in your pantry. Score!

Ingredients

You don’t need fancy stuff — just these basics!

• 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)

Directions

Effortlessly create this flavorful bowl with these easy steps:

1. Prep Chicken: Pat chicken pieces completely dry with paper towels. Season with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil. Toss until well coated.
2. Cook Chicken: Heat a large 12-inch skillet over medium-high heat until really hot. Add the chicken in a single layer and cook undisturbed for 3-4 minutes per side (about 6-8 minutes total) until golden and cooked through (internal temp of 165°F). Set aside on a plate.
3. Sauté Corn: Wipe the skillet lightly. Add corn kernels and cook over medium-high heat for 5-7 minutes, stirring occasionally, until charred edges appear.
4. Make Sauce: In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper until creamy. Adjust seasoning as needed.
5. Assemble Bowls: Spoon warm rice into serving bowls (about 1 cup per bowl). Top with charred corn, sliced chicken, and red onion. Drizzle with cilantro-lime sauce, then finish with fresh cilantro and lime juice. Serve immediately!

How to Make 30-Minute Street Corn Chicken Rice Bowl (Overview)

Making this rice bowl is a breeze! First, you’ve got your flavorful chicken sizzling away. Next up, toss the corn in that same pan to soak up all those tasty bits left behind — hello, flavor! While that corn is doing its thing, whip up a zesty sauce that brings everything together in perfect harmony. Pro tip: Don’t skip toasting the garlic — it makes all the difference!

How to Serve 30-Minute Street Corn Chicken Rice Bowl

Bright, vibrant colors give this bowl a visual feast: golden charred corn, juicy chicken, and fresh red onion all mingle atop a fluffy bed of rice. A drizzle of creamy cilantro-lime sauce adds a glossy finish. Pair this with a refreshing side salad or some crispy tortilla chips for that extra crunch, and watch those taste buds dance! 🌽🍗

How to Store 30-Minute Street Corn Chicken Rice Bowl

Got leftovers? No problem! This dish keeps well in the fridge for about 3-4 days in an airtight container. If you want to freeze it, dive into a real freezer-friendly life and store it for up to 2 months! To reheat, simply pop it in the microwave or heat it on the stove until warmed through.

Tips to Make 30-Minute Street Corn Chicken Rice Bowl

• Timing is Key: Chop the chicken and veggies while the rice cooks to maximize efficiency.
• Flavor Boost: Consider adding a sprinkle of lime zest directly over the finished bowl for an extra pop of flavor.
• Texture Swap: If you want a nice crunch, throw in some toasted nuts or seeds before serving.
• Herb Swap: Not a cilantro fan? Swap it out for parsley or chives for a different take!

Variation

For a vegan twist, swap the chicken for chickpeas or tofu, and use coconut yogurt instead of Greek yogurt. Spice it up with a dash of cayenne for some extra kick. You can also toss in seasonal veggies like bell peppers or zucchini for added nutrition and flavor!

FAQs

Can I use brown rice?
Absolutely! Brown rice adds a nutty flavor and a chewy texture. Just make sure it’s cooked before you start.

How can I make this dish ahead of time?
You can prep the chicken and sauce a day before—just assemble everything right before serving to keep that freshness.

What’s the best way to reheat it?
Pop it in the microwave for a minute or two, stirring halfway, or heat it in a skillet with a splash of water to keep it moist.

📌 Pin this recipe for your next cozy dinner night!