Description
A fast, flavor-forward meal that combines juicy seasoned chicken, charred sweet corn, and a tangy cilantro-lime sauce over fluffy rice.
Ingredients
- 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 and toss with smoked paprika, chili powder, garlic powder, salt, pepper, and olive oil until evenly coated.
- Heat a large skillet over medium-high heat until very hot. Add chicken in a single layer and cook undisturbed for 3–4 minutes per side (6–8 minutes total) until golden brown and cooked through to 165°F. Set aside on a plate.
- Wipe the skillet lightly and 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, top with charred corn, sliced chicken, and red onion slices. Drizzle cilantro-lime sauce over everything and finish with fresh chopped cilantro and lime juice. Serve immediately.
Notes
Dry the chicken well before seasoning for proper browning. Use a hot pan and avoid overcrowding while cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican