Chicken Corn Rice Bowls

Featured in Fast and Simple Recipes for Busy Days.

Looking for a quick, satisfying meal that's both nutritious and flavorful? These Chicken Corn Rice Bowls deliver on all fronts. Ready in just 25 minutes, they combine perfectly seasoned chicken with sweet corn and fluffy basmati rice, all brought together with a creamy, zesty dressing. The chicken is cooked with a blend of aromatic spices including paprika, cumin, and chili powder, creating depth of flavor without requiring hours of cooking. With 34g of protein per serving, these bowls provide lasting energy while the balance of carbohydrates from rice and corn offers steady fuel. The tangy feta cheese and fresh cilantro add brightness, while the sour cream dressing with a hint of lime ties everything together. These versatile bowls work equally well served warm for dinner or cold for lunch the next day, making them perfect for meal prep or busy weeknights.
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Updated on Mon, 10 Mar 2025 16:44:52 GMT
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These Chicken Corn Rice Bowls are a fantastic and convenient meal prep option that's both healthy and delicious. They're incredibly easy to assemble, making them perfect for busy weekdays or a quick and satisfying lunch. Packed with protein, fiber, and flavor, these bowls are a nutritious and well-balanced meal choice.

Gathering Your Ingredients

  • Boneless, Skinless Chicken Breast: Provides a lean protein source. Diced for quick and even cooking.
  • Olive Oil: Used for cooking the chicken, adding healthy fats and flavor.
  • Paprika Powder, Garlic Powder, Ground Cumin, Chili Powder, Salt, and Black Pepper: These spices create a flavorful seasoning blend for the chicken.
  • Sour Cream, Minced Garlic, Paprika, and Grated Lime Zest: These ingredients create a zesty and creamy dressing.
  • Cooked Basmati Rice: Provides a fluffy and flavorful base for the bowls.
  • Whole Kernel Corn: Adds a sweet and crunchy element to the dish.
  • Crumbled Feta Cheese: Provides a salty and tangy flavor.
  • Chopped Cilantro and Lime Wedges: Used for garnish and added freshness.
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Cooking Instructions

Cooking the Chicken:
Heat olive oil in a skillet over medium-high heat. Add the diced chicken and spices (paprika, garlic powder, cumin, chili powder, salt, and pepper). Cook for 6-8 minutes, or until fully cooked, flipping occasionally to ensure even cooking.
Making the Dressing:
In a small bowl, combine sour cream, minced garlic, paprika, and grated lime zest. Whisk until smooth and well combined.
Assembling the Bowls:
Divide the cooked basmati rice into 4 bowls. Top with the drained and rinsed whole kernel corn, cooked chicken, and crumbled feta cheese.
Finishing the Bowls:
Drizzle the zesty dressing over the bowls. Garnish with chopped cilantro and lime wedges.

These chicken corn rice bowls have become a go-to meal prep option for me. They're so easy to prepare, and the flavors are always a hit. I love how versatile they are, allowing me to experiment with different proteins and vegetables.

Serving Suggestions

Serve these bowls with a side salad, tortilla chips and salsa, or guacamole.

Creative Variations

Swap chicken for shrimp, steak, tofu, black beans, or chickpeas. Use cauliflower rice for a low-carb option. Replace corn with red bell peppers. Add other vegetables like bell peppers, avocado, zucchini, tomatoes, or mushrooms. Add jalapeños or red pepper flakes for extra heat.

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Chicken Corn Rice Bowls Recipe | homedeliciousrecipes.com
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Chicken Corn Rice Bowls Recipe | homedeliciousrecipes.com

Storage and Reheating

Store assembled bowls (without dressing) in airtight containers in the refrigerator for up to 3-4 days. Store the dressing separately. Freeze the cooked chicken and rice separately (without dressing or garnish) in freezer-safe containers for up to 3 months. Add a teaspoon of water to the rice before reheating. Reheat the chicken and rice in the microwave or on the stovetop until warmed through.

These chicken corn rice bowls are a fantastic and flavorful meal that's perfect for any occasion. I hope you enjoy them as much as I do!

Frequently Asked Questions

→ Can I meal prep these chicken corn rice bowls?
Absolutely! These bowls are perfect for meal prep. Prepare all components and store them in airtight containers in the refrigerator for up to 3 days. You can either assemble the bowls completely or keep the dressing separate until serving to maintain optimal texture.
→ What can I substitute for sour cream in the dressing?
Greek yogurt makes an excellent substitute for sour cream, providing the same tanginess with extra protein and less fat. For a dairy-free option, try a plant-based yogurt or a ripe avocado blended with a little lime juice.
→ Can I use different rice or grains?
Yes, this recipe is very versatile! Brown rice, quinoa, farro, or cauliflower rice all work well as alternatives to basmati rice. Just adjust cooking times according to your chosen grain.
→ How can I make this recipe dairy-free?
To make these bowls dairy-free, replace the sour cream with dairy-free yogurt or mashed avocado mixed with lime juice. Skip the feta cheese or use a dairy-free alternative, or substitute with diced avocado for creaminess.
→ What other vegetables can I add to these bowls?
These bowls are very adaptable! Try adding black beans, diced bell peppers, cherry tomatoes, avocado slices, or roasted sweet potato. For some crunch, consider adding shredded cabbage or a handful of toasted pumpkin seeds.

Spiced Chicken Corn Bowls

These Chicken Corn Rice Bowls combine seasoned chicken, sweet corn, and fluffy rice topped with a zesty sour cream dressing for a quick, nutritious meal that's ready in just 25 minutes.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes

Category: Quick & Easy

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (4 bowls)

Dietary: Gluten-Free

Ingredients

→ Chicken

01 1 lb chicken breast, skinless and boneless, diced
02 1 tbsp olive oil
03 2 tsp paprika powder
04 2 tsp garlic powder
05 1 tsp ground cumin
06 1 tsp chili powder
07 Salt and black pepper to taste

→ Dressing

08 1/4 cup sour cream
09 1 clove garlic, minced
10 1/2 tsp paprika
11 1/2 tsp lime zest, grated

→ Rice Bowls

12 2 cups cooked basmati rice
13 1 (15 oz) can whole kernel corn, drained and rinsed
14 1/4 cup feta cheese, crumbled

→ Garnish

15 1/4 cup cilantro, chopped
16 1 lime, cut into wedges

Instructions

Step 01

Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, add the diced chicken and season with paprika powder, garlic powder, ground cumin, chili powder, salt, and black pepper. Cook for 6-8 minutes until the chicken is fully cooked, flipping occasionally. Remove from heat.

Step 02

In a small bowl, combine the sour cream, minced garlic, paprika, and grated lime zest. Mix well until smooth and evenly blended.

Step 03

Divide the cooked basmati rice evenly among 4 bowls. Top each bowl with corn, the cooked seasoned chicken, and a sprinkle of crumbled feta cheese.

Step 04

Drizzle each bowl with the prepared sour cream dressing. Garnish with chopped cilantro and lime wedges on top. These bowls can be served warm right away or chilled and eaten cold.

Notes

  1. The rice bowls can be prepared ahead of time and stored in the refrigerator for up to 3 days.
  2. For a healthier option, brown rice or quinoa can be substituted for the basmati rice.

Tools You'll Need

  • Non-stick skillet
  • Cutting board
  • Sharp knife
  • Small bowl for dressing
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (sour cream, feta cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 434
  • Total Fat: 13 g
  • Total Carbohydrate: 48 g
  • Protein: 34 g