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 drizzle of oil.
- Heat skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden brown and 165°F internally. Set aside.
- Wipe skillet, add corn, and cook 5-7 minutes until charred.
- Whisk Greek yogurt, mayonnaise, lime juice and zest, garlic, cilantro, salt, and pepper in a small bowl for sauce.
- Spoon rice into bowls. Top with charred corn, chicken, red onion, and drizzle cilantro-lime sauce. Garnish with fresh cilantro and lime juice.
Notes
- Store components separately in airtight containers up to 4 days; keep sauce separate.
- Swap rice for cauliflower rice for low-carb version.
- Make extra cilantro-lime sauce for salads, tacos, or veggies.
- Freezer-friendly for up to 2 months (chicken and rice only).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg