Go Back
Close-up of seasoned chicken, fluffy rice, corn, lime yogurt sauce, and green onion in a chicken corn rice bowl.

Chicken Corn Rice Bowl

This chicken corn rice bowl is a simple, budget-friendly meal made with cooked rice, seasoned chicken, sweet corn, and a quick lime yogurt sauce. It works well for lunch, dinner, or meal prep, and it can be adjusted with fresh, frozen, or canned corn plus any toppings you already have.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Mexican-Inspired
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the Bowls
  • 3 cups cooked rice white rice, brown rice, jasmine rice, or leftover rice
  • 1 1/4 lb boneless skinless chicken breast cut into bite-size pieces; chicken thighs may also be used
  • 2 cups corn fresh, frozen, or well-drained canned corn
  • 1 tbsp olive oil or neutral cooking oil
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 1 tbsp lime juice
For the Lime Yogurt Sauce
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lime juice
  • 1/4 tsp garlic powder
  • 1 pinch salt
  • 1 to 2 tbsp water as needed to thin
Optional Toppings
  • sliced green onion optional
  • chopped cilantro optional
  • diced tomato optional
  • jalapeño slices optional
  • black beans optional, for stretching the bowls
  • avocado optional
  • feta or cotija-style cheese optional, use a small sprinkle
  • extra lime wedges optional, for serving

Equipment

  • Large skillet
  • Instant-read thermometer
  • Meal prep containers
  • Small sauce cups
  • Rice cooker
  • Mixing Bowl
  • Small mixing bowl
  • Cutting board
  • Sharp knife

Method
 

  1. Cook the rice if needed, or reheat leftover rice with a small splash of water until warm and fluffy.
  2. Add the chicken pieces to a mixing bowl with chili powder, paprika, garlic powder, cumin, salt, black pepper, and lime juice. Toss until evenly coated.
  3. Heat the oil in a large skillet over medium-high heat.
  4. Add the chicken in a single layer and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Use an instant-read thermometer to make sure the thickest pieces reach 165°F / 74°C.
  5. Remove the chicken from the skillet and set it aside.
  6. Add the corn to the same skillet and cook for 3 to 5 minutes, until warmed through and lightly browned in spots. If using frozen corn, cook until the extra moisture evaporates. If using canned corn, drain it very well first.
  7. In a small bowl, stir together the Greek yogurt, lime juice, garlic powder, salt, and enough water to make the sauce easy to drizzle.
  8. Divide the rice between 4 bowls or meal prep containers.
  9. Top each bowl with cooked chicken, corn, lime yogurt sauce, and any optional toppings you like.
  10. Serve right away, or let the warm ingredients cool slightly before sealing meal prep containers.

Notes

For meal prep, store the rice, chicken, and corn together. Keep the yogurt sauce, avocado, herbs, lettuce, and fresh toppings separate, then add them after reheating.
If the rice feels dry after reheating, add a small splash of water before warming it again.
If using canned corn, drain it very well so the bowl does not turn watery. If using frozen corn, cook it straight from frozen until warmed through and the extra moisture evaporates.
For a no-yogurt version, skip the sauce and finish the bowl with lime juice, salsa, or a small spoonful of your favorite sauce.
Cook chicken to 165°F / 74°C and refrigerate leftovers promptly. Plan to use refrigerated leftovers within 3 to 4 days.