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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 easy chicken corn rice bowl combines seasoned skillet chicken, lightly browned corn, fluffy rice, and a creamy lime Greek yogurt sauce. It is a practical, flexible meal-prep recipe that comes together with familiar ingredients and can be customized with your favorite fresh toppings.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Southwestern
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Rice Base
  • 3 cups cooked rice Use white, brown, jasmine, or safely stored leftover rice.
Seasoned Chicken
  • 1 1/4 pounds boneless, skinless chicken breast Cut into bite-size pieces. Boneless, skinless chicken thighs may be substituted.
  • 1 tablespoon olive oil or neutral cooking oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt Add more to taste if needed.
  • 1/4 teaspoon black pepper
  • 1 tablespoon lime juice
Corn
  • 2 cups corn Use fresh, frozen, or well-drained canned corn.
Lime Yogurt Sauce
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lime juice
  • 1/4 teaspoon garlic powder
  • 1 pinch salt Adjust to taste.
  • 1-2 tablespoons water Add as needed to thin the sauce.
Optional Toppings
  • as desired sliced green onion
  • as desired chopped cilantro
  • as desired diced tomato
  • as desired jalapeño slices
  • as desired black beans Rinsed and thoroughly drained.
  • as desired avocado Add shortly before serving.
  • as desired feta or cotija-style cheese Use a small sprinkle if desired.
  • as desired lime wedges For serving.

Equipment

  • Large skillet
  • Mixing Bowl
  • Small bowl
  • Rice cooker or saucepan
  • Instant-read thermometer
  • Shallow meal prep containers, optional
  • Small sauce containers, optional

Method
 

  1. Prepare the rice according to the package directions if it is not already cooked. When using refrigerated leftover rice, add a small splash of water before reheating so it becomes warm and fluffy.
  2. Place the chicken pieces in a mixing bowl. Add the chili powder, paprika, garlic powder, cumin, salt, black pepper, and lime juice. Toss until the chicken is evenly coated with the seasonings.
  3. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and the thickest pieces reach an internal temperature of 165°F (74°C).
  4. Transfer the cooked chicken from the skillet to a clean plate so it does not overcook while the corn is prepared.
  5. Add the corn to the same skillet. Cook for several minutes until hot and lightly browned in places. If using frozen corn, continue cooking until excess moisture has evaporated. If using canned corn, drain it thoroughly before adding it to the skillet.
  6. To make the sauce, stir together the Greek yogurt, lime juice, garlic powder, and a pinch of salt in a small bowl. Add the water gradually until the sauce reaches an easy drizzling consistency.
  7. Divide the cooked rice evenly among four bowls or meal prep containers. Top each portion with the cooked chicken and browned corn.
  8. Drizzle each bowl with the lime yogurt sauce and finish with any desired toppings, such as green onion, cilantro, tomato, jalapeño, black beans, avocado, cheese, or extra lime.

Notes

Boneless, skinless chicken thighs can replace chicken breast. Cooking time may vary, so always use an instant-read thermometer and cook the chicken to 165°F (74°C).
Frozen or canned corn works well in this recipe. Allow excess moisture to evaporate from frozen corn and drain canned corn thoroughly to prevent soggy rice bowls.
For meal prep, store the rice, chicken, corn, and well-drained black beans together in shallow airtight containers. Keep the lime yogurt sauce, avocado, tomatoes, herbs, lime wedges, and other cold toppings separate until serving.
To reheat, add a small splash of water to the rice and chicken, cover loosely, and heat until the cooked components reach 165°F (74°C). Add the cold sauce and fresh toppings after reheating.
Refrigerate cooked leftovers promptly at 40°F (4°C) or below and use them within 3 to 4 days.
For a budget-friendly variation, add rinsed and drained black beans and slightly reduce the amount of chicken in each bowl. Rice can also be replaced with brown rice, jasmine rice, quinoa, or another cooked grain.
Estimated nutrition does not include optional toppings and may vary according to the chicken cut, rice variety, yogurt brand, oil, serving size, and substitutions used.