Healthy Street Corn Chicken Bowl
Gluten-free street corn chicken bowl with Greek yogurt sauce, ready in 35 minutes for a quick weeknight dinner.
Ingredients
Chicken and Rice Bowl
- 2 large chicken breasts (about 1.5 lbs total), diced into bite-sized 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
Creamy Sauce
- 0.5 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 1 clove garlic (minced)
- 0.5 lime (juice and zest)
- 1 tbsp finely chopped cilantro
Instructions
Chicken and Rice Bowl
Dice Chicken and Corn:
Dice chicken breasts into bite-sized cubes. If using fresh corn, cut kernels off the cob; otherwise measure frozen or canned corn.Cook Chicken with Spices:
Warm a large skillet over medium heat and add oil. When it shimmers, place chicken pieces in the skillet and season with salt, pepper, smoked paprika, chili powder, and garlic powder. Cook, stirring from time to time, until browned and fully cooked.Stir in Corn:
Stir corn into the skillet and combine; cook until heated through.Make Creamy Sauce:
In a bowl, mix Greek yogurt, mayonnaise, minced garlic, juice and zest of half a lime, and finely chopped cilantro until smooth.Fold in Rice and Lime:
Take the skillet off heat. Fold in cooked rice and squeeze the juice of one whole lime over everything; stir gently.
Creamy Sauce
Top with Onion and Sauce:
Divide into individual servings, top with sliced red onion and chopped cilantro. Drizzle creamy sauce on top.