Description
A quick, flavor-packed weeknight meal featuring charred corn, zesty lime, and juicy seasoned chicken over warm 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
- 1 tbsp mayonnaise
- 1 clove garlic (minced)
- 0.5 lime (juice and zest)
- 1 tbsp finely chopped cilantro
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 the chicken aside on a plate.
- Wipe the skillet lightly with a paper towel 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 and finish with fresh chopped cilantro and lime juice.
- Serve immediately.
Notes
For a vegetarian option, replace chicken with grilled or pan-seared firm tofu cubes or sautéed mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican