Smoky Chicken and Charred Corn Bowls with Guacamole and Lime Crema

These vibrant bowls bring together fluffy jasmine rice, smoky paprika-and-chili-seasoned chicken and sweet corn charred to perfection. A dollop of creamy guacamole and a drizzle of tangy lime crema tie everything together, with fresh cilantro and scallion greens adding a pop of color.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you want a satisfying, flavor-packed meal without the fuss. Each bite offers a delightful mix of textures and zesty, smoky notes that will keep you coming back for more.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Drain corn; pat dry with paper towels. Zest and quarter lime. Roughly chop cilantro.
3. Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites and corn; cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes (if corn begins to pop, cover pan). In the last two minutes of cooking, add half the garlic powder, ¼ tsp chili powder, ¼ tsp sugar (½ tsp chili powder and ½ tsp sugar for 4 servings), salt and pepper. Cook, stirring, until fragrant and combined. Turn off heat; keep covered off heat until ready to serve.
4. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a second large pan over medium-high heat. Add chicken, paprika, remaining garlic powder, ¼ tsp remaining chili powder (½ tsp for 4 servings), salt and pepper. Cook, stirring occasionally, until chicken is cooked through, 4-6 minutes. Remove from heat. Squeeze juice from one lime wedge (two wedges for 4) over chicken.
5. While chicken cooks, in a small bowl, combine sour cream, cumin, lime zest and a squeeze of lime juice (big squeeze for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6. Fluff rice with a fork. Divide rice between shallow bowls; top with corn and chicken. Drizzle with crema and dollop with guacamole. Garnish with scallion greens and cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and pat dry before cooking to ensure good charring.

Can I substitute the sour cream in the crema?

Plain Greek yogurt is a great substitute for sour cream in the lime crema.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.