Zesty Corn Chicken Cilantro Lime Rice Bowl

Juicy spiced chicken, smoky street corn, and fluffy cilantro-lime rice come together in this vibrant, flavor-packed bowl — the perfect quick lunch or dinner!

Serving: 1 bowl

Ingredients:

For the Chicken:

• 1 lb boneless, skinless chicken breast
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lime

For the Street Corn:

• 1 cup corn kernels (fresh, frozen, or canned)
• ½ tbsp butter
• ½ tsp chili powder
• ½ tsp smoked paprika
• ¼ tsp salt
• ¼ cup cotija cheese (or feta)
• 2 tbsp chopped cilantro

For the Cilantro-Lime Rice:

• 1 cup cooked jasmine rice
• Juice of 1 lime
• 2 tbsp chopped cilantro
• 1/2 tsp salt

For Serving:

• ¼ cup Greek yogurt or sour cream
• Lime wedges for garnish
• Extra chopped cilantro for garnish

Instructions:

1. Marinate and Cook the Chicken: In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and lime juice. Coat the chicken and marinate for at least 30 minutes. Grill or pan-sear over medium-high heat for 6–7 minutes per side until fully cooked. Let it rest before slicing.

2. Prepare the Street Corn: In a skillet over medium heat, melt butter and add corn kernels. Season with chili powder, smoked paprika, and salt. Cook for 5 minutes until slightly charred. Remove from heat and stir in cotija cheese and chopped cilantro.

3. Make the Cilantro-Lime Rice: In a bowl, mix cooked jasmine rice with lime juice, chopped cilantro, and salt. Stir to combine.

4. Assemble the Bowl: Divide cilantro-lime rice into bowls. Top with sliced grilled chicken, zesty street corn, and a dollop of Greek yogurt or sour cream. Garnish with extra cilantro and lime wedges.