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Easy Flavor-Packed Chicken Corn Rice Bowls

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A quick and healthy bowl featuring tender chicken, sweet corn, and fluffy rice with smoky, earthy spices and a fresh lime finish. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 pound (450g) boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 cups (400g) cooked white or brown rice
  • 1 cup (150g) sweet corn kernels, fresh or frozen
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lime juice
  • A handful fresh cilantro, chopped (optional)
  • Optional toppings: diced avocado, shredded cheese, sour cream, hot sauce

Instructions

  1. Cook the rice: If you don’t have leftover rice, cook 1 cup (200g) uncooked rice according to package instructions to yield about 2 cups (400g) cooked. Fluff with a fork and set aside.
  2. Prep the ingredients: While rice cooks, chop chicken into bite-sized pieces, mince garlic, and finely chop onion. If using fresh corn, cut kernels off the cob.
  3. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering, about 1-2 minutes.
  4. Sauté onion for 2-3 minutes until softened and translucent. Add garlic and cook for 30 seconds until fragrant.
  5. Add chicken pieces to the skillet, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until browned and cooked through (internal temp 165°F/74°C). Avoid overcrowding.
  6. Sprinkle chili powder, cumin, and smoked paprika over chicken. Stir to coat and cook for 1-2 minutes to toast spices.
  7. Add corn kernels, stir, and cook for 2-3 minutes until heated through and slightly caramelized.
  8. Add cooked rice to the skillet and gently fold to combine. Taste and adjust salt and pepper as needed.
  9. Remove from heat and squeeze fresh lime juice over the mixture. Toss gently to combine.
  10. Serve in bowls, garnish with chopped cilantro and optional toppings as desired.

Notes

Use leftover rice to prevent sogginess. Toast spices briefly in the pan to enhance flavor. If chicken releases too much water, increase heat to evaporate for better browning. Adjust chili powder to control spice level. Fresh corn preferred but frozen works well if thawed. Can swap chicken for turkey, ground beef, or vegetarian proteins like beans or chickpeas.

Nutrition

Keywords: chicken bowl, chicken corn rice bowl, quick healthy meals, easy chicken recipe, weeknight dinner, meal prep, gluten-free, flavorful chicken

Find it online: https://atomicbite.com/easy-flavor-packed-chicken-corn-rice-bowls-recipe-for-quick-healthy-meals/