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Easy Street Corn Chicken Rice Bowl – One Pan Dinner

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This easy street corn chicken rice bowl is a one-pan dinner full of flavor, with juicy chicken, tender rice, creamy corn, and a zesty lime sauce. A quick and satisfying 30-minute meal perfect for busy nights.

Ingredients

Scale

  • 1 lb boneless, skinless chicken breast or thighs, cubed

  • 2 cups cooked white or brown rice

  • 2 cups corn (fresh, frozen, or canned)

  • 1/3 cup crumbled cotija or feta cheese

  • 1/3 cup Greek yogurt or sour cream

  • 1 tbsp mayonnaise (optional)

  • Juice of 1 lime

  • 2 tbsp olive oil (divided)

  • 1 tbsp butter

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp smoked paprika

  • 1/2 tsp garlic powder

  • Salt and pepper, to taste

  • 2 tbsp chopped cilantro

  • Optional: jalapeños, avocado, hot sauce, lime wedges

Instructions

  • Season chicken with spices, salt, and pepper. Sauté in 1 tbsp oil until golden and cooked. Set aside.

  • In same pan, add butter and corn. Cook 4–5 minutes until lightly charred.

  • Add rice and cooked chicken to the pan. Stir to combine and warm through.

  • Mix yogurt, lime juice, garlic powder, mayo, salt, and pepper in a bowl.

  • Pour sauce over rice mixture. Stir until evenly coated.

  • Fold in cheese and chopped cilantro. Add lime juice to taste.

  • Serve warm with desired toppings.

Notes

  • Store in fridge for up to 4 days.

  • Use rotisserie chicken for a shortcut.

  • Swap rice for quinoa or cauliflower rice as needed.

Find it online: https://5dailyrecipes.com/easy-street-corn-chicken-rice-bowl-one-pan-dinner/