---
title: "Zesty Chicken, Charred Corn & Rice Bowls"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/zesty-chicken-charred-corn-and-rice-bowls-68c0111016bacb5976e01be5
prep time: 5 minutes
cook time: 15 minutes
time required: 20 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - High Protein
  - Quick
  - Easy Prep
  - New
  - Dietitian-Approved
rating: 3.5
rating_count: 8
source_chef: Christina Boateng
review_highlights:
  - theme: Flavor
    text: "Many loved the vibrant flavors, especially the charred corn, though some found it a bit spicy."
  - theme: Ease of prep
    text: "Quick and easy to prepare, with simple-to-follow steps that made cooking at home appealing."
nutrition:
  calories: 830
  protein: 43
  fat: 28
  saturated fat: 10
  carbohydrates: 99
  sugar: 19
  fiber: 6
  cholesterol: 140
  sodium: 300
image: "https://images.recipes.furrysalamander.com/Bowl%20Recipes/zesty-chicken-charred-corn-rice-bowls.avif"
---

In a #small pot{}, combine @jasmine rice{1.5%cup}, 1 1/4 cups water (2 1/4 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.

Wash and dry produce. Trim and thinly slice @scallions{4%unit}, separating whites from greens. Drain @corn{2%unit}; pat dry with @paper towels{}. Zest and quarter @lime{2%unit}. Roughly chop @cilantro{½%oz}.

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{2%tsp}, 1/4 tsp of the @chili powder{2%tsp}, 1/4 tsp @sugar{}, salt, and @pepper{} (1/2 tsp chili powder and 1/2 tsp sugar for 4 servings). Cook, stirring, until fragrant and combined. Turn off heat; keep covered off heat until ready to serve.

Open package of @chopped chicken breast{20%oz} and drain off any excess liquid. Heat a drizzle of @cooking oil{} in a second #large pan{} over medium-high heat. Add chicken, @smoked paprika{2%tsp}, remaining garlic powder, 1/4 tsp remaining chili powder (1/2 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.

While chicken cooks, in a #small bowl{}, combine @sour cream{9%tbsp}, @cumin{2%tsp}, 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.

Fluff rice with a fork. Divide rice between shallow bowls; top with corn and chicken. Drizzle with crema and dollop with @guacamole{8%tbsp}. Garnish with scallion greens and cilantro. Serve with any remaining lime wedges on the side. Poultry is fully cooked when internal temperature reaches 165 degrees.