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Charred Corn and Cilantro Lime Chicken Bowl

A vibrant, healthy bowl featuring spiced blackened chicken, smoky charred sweet corn, and a zesty, creamy homemade cilantro lime dressing over fluffy rice.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Southwestern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs boneless skinless chicken breast or thighs cubed
  • 1 tbsp olive oil
  • 1.5 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp chili powder adjust to taste
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Bowl Base & Veggies
  • 1 cup long-grain white rice uncooked
  • 2 cups sweet corn kernels fresh or thawed
  • 0.5 whole red onion finely diced
  • 1 tbsp cooking oil for charring corn
Cilantro Lime Dressing
  • 1 cup fresh cilantro leaves and stems
  • 0.5 cup plain Greek yogurt
  • 2 tbsp mayonnaise optional
  • 2 tbsp lime juice freshly squeezed
  • 1 clove garlic smashed
  • 0.25 whole jalapeño seeds removed
  • 2 tbsp olive oil
Garnish
  • 1 pinch crushed red pepper flakes
  • 1 wedge lime for serving

Equipment

  • Cast iron skillet or heavy frying pan
  • Food Processor or Blender
  • Medium saucepan (for rice)

Method
 

  1. Cook the white rice according to package instructions. Fluff and set aside.
  2. Toss the cubed chicken with 1 tbsp olive oil and all the dry spices (paprika, cumin, garlic powder, onion powder, chili powder, salt, pepper) until well coated.
  3. Heat 1 tbsp cooking oil in a large skillet over medium-high heat. Add corn in an even layer. Let sit undisturbed for 3-4 minutes to char the bottoms, then toss and remove from pan.
  4. In the same skillet, add the seasoned chicken. Sear undisturbed for 3-4 minutes, then toss and cook until cooked through (about 7-8 minutes total).
  5. In a blender or food processor, combine the cilantro, yogurt, mayonnaise, lime juice, garlic, jalapeño, and 2 tbsp olive oil. Blend until creamy and smooth. Season to taste.
  6. Assemble bowls with a base of warm rice. Top with the charred corn, blackened chicken, and fresh diced red onion.
  7. Drizzle generously with the cilantro lime dressing. Garnish with red pepper flakes, extra cilantro, and a lime wedge.

Notes

To meal prep, store the dressing in a separate small container and drizzle it over the bowl right before eating. This keeps the rice and chicken from getting soggy.