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 pieces completely dry with paper towels, then toss with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until evenly coated.
- Heat a large 12-inch skillet over medium-high heat until very hot. Add chicken in a single layer without overlapping and cook undisturbed for 3-4 minutes per side (6-8 minutes total) until golden brown and cooked through to 165°F internal temperature. Set aside.
- Wipe the skillet lightly with a paper towel to remove any stuck bits while keeping the flavorful oil, then add corn kernels. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until golden-brown charred edges appear.
- While corn cooks, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper in a small bowl until smooth and creamy.
- Spoon warm rice into serving bowls (about 1 cup per bowl). Top with charred corn, sliced chicken, and red onion slices.
- Drizzle cilantro-lime sauce over everything, then finish with fresh chopped cilantro and lime juice. Serve immediately.
Notes
- Store components separately in airtight containers for up to 4 days.
- Keep sauce separate to maintain freshness.
- Can swap rice for cauliflower rice for a low-carb version.
- Make a double batch of cilantro-lime sauce for salads or tacos.
- Freezer-friendly for up to 2 months (chicken and rice only).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg