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- 2 cups cooked jasmine rice - 1 pound boneless, skinless chicken breasts, diced - 1 cup frozen sweet corn, thawed - 1 red bell pepper, diced - 1 small red onion, finely chopped - 1 avocado, sliced - 1/4 cup fresh cilantro, chopped - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - Juice of 1 lime - Crumbled feta cheese (optional) This dish is easy and fun to make. You’ll need the main ingredients first. For this bowl, I use jasmine rice. It has a nice texture and flavor. You want two cups, cooked and ready. Next, I choose chicken breasts. They are easy to dice and cook quickly, about one pound is perfect. Now, let’s talk about the veggies. Sweet corn adds a nice pop of flavor. I use one cup of frozen corn, and it thaws fast. Next, I add a red bell pepper. It gives a sweet crunch. A small red onion adds a nice bite, too. Don't forget the creamy avocado. One sliced avocado on top makes it special. Finally, I finish with fresh cilantro. It adds a bright touch. For seasonings, I keep it simple but tasty. You need olive oil to cook the chicken. Two tablespoons work well. The smoked paprika gives a nice smoky flavor. You’ll want one teaspoon. Garlic powder adds depth, so grab one teaspoon of that, too. Cumin gives warmth, and one teaspoon is enough. Season with salt and pepper to taste. Don’t forget the zing! Juice from one lime brightens the dish. If you want to get fancy, add crumbled feta cheese on top. The creamy cheese adds a nice finish. For this full recipe, check out the details to enjoy this Easy Street Corn Chicken Rice Bowl. First, grab a large skillet and heat some olive oil over medium heat. Add the diced chicken to the pan. Sprinkle in smoked paprika, garlic powder, cumin, salt, and pepper. Cook the chicken for about 6 to 7 minutes. It should turn golden brown and be fully cooked. Next, stir in the thawed corn, diced red bell pepper, and finely chopped onion. Cook this mix for another 3 to 4 minutes. You want the veggies to be soft but still bright in color. While the chicken and veggies cook, warm up your jasmine rice in a separate pot. Keep the heat low to avoid burning. Add the juice of one lime and half of the chopped cilantro. This step adds a zesty flavor that ties the dish together. Now it's time to build your bowl! Start with a layer of the lime-infused rice at the bottom. On top of the rice, add the chicken and vegetable mixture. This creates a beautiful, colorful base. Finish off your bowl with sliced avocado on top. If you like, sprinkle some crumbled feta cheese for a creamy touch. This adds a nice contrast to the fresh flavors in your dish. For the full recipe, check the recipe link above. Enjoy your tasty creation! To make the Easy Street Corn Chicken Rice Bowl even better, adjust your seasonings. If you like heat, add a pinch of cayenne pepper or some chopped jalapeños. You can also swap smoked paprika for regular paprika if you prefer a milder taste. Try adding a splash of soy sauce or a dash of hot sauce. This will give your dish a unique twist. Remember to taste as you go. Adjust salt and pepper to make sure each bite bursts with flavor. A well-presented meal makes for a great dining experience. Start by placing the rice in the center of the bowl. Then, carefully layer the chicken and veggie mix on top. For a colorful touch, add sliced avocado around the edges. Sprinkle fresh cilantro on top for a pop of green. Serve with a lime wedge for a fresh look. If you want extra flair, use crumbled feta cheese. It adds a nice creamy texture. To keep the chicken juicy and tender, do not overcook it. Cook the chicken until it turns golden brown, which should take about 6-7 minutes. Always use a meat thermometer to check its doneness. The chicken should reach 165°F (75°C). Let the chicken rest for a minute after cooking. This helps retain juices. For added moisture, consider marinating the chicken in lime juice for 30 minutes before cooking. This will enhance flavor and tenderness. {{image_2}} You can make this dish vegetarian by swapping out the chicken. Use firm tofu or canned beans instead. Tofu adds a nice texture and soaks up flavor well. Cut it into cubes and sauté it just like the chicken. If you pick beans, black beans or chickpeas work best. They add protein and keep the bowl filling. Do you like heat? You can add a spicy kick easily. Slice fresh jalapeños and mix them in with the veggies. For more heat, drizzle your favorite hot sauce over the top. Try a few dashes of chili powder in the chicken as it cooks. This gives your rice bowl a zesty flavor that wakes up your taste buds. If you want to switch up the grain, try quinoa or brown rice. Quinoa is high in protein and cooks quickly. It has a nutty taste that pairs nicely with the other flavors. Brown rice adds a chewy texture and more fiber. Both options keep the dish healthy and interesting. You can even mix grains for more variety. For the full recipe, check out the Easy Street Corn Chicken Rice Bowl. To keep your Easy Street Corn Chicken Rice Bowl fresh, store leftovers in an airtight container. Make sure to cool the bowl to room temperature first. Place it in the fridge and enjoy it within three days. This method helps keep the rice tender and the chicken juicy. If you want to store your rice bowl for longer, freezing is a great option. First, let it cool completely. Then, divide the bowl into single servings. Use freezer-safe bags or containers to store each portion. Label them with the date and enjoy them within three months for the best taste. When you’re ready to eat your rice bowl, reheating it properly is key. You can use the microwave or the stovetop. If using a microwave, heat in short bursts of one minute, stirring in between. For the stovetop, place the bowl in a pan and add a splash of water. Cover and heat on low until warm. This keeps the rice fluffy and the chicken moist, just like when it was fresh. You can use several rice types or grains. Here are some tasty options: - Basmati Rice: This has a nice aroma and fluffy texture. - Brown Rice: A healthy choice, rich in fiber. - Quinoa: A great gluten-free option that adds protein. - Cauliflower Rice: A low-carb choice for a lighter bowl. Each of these options will change the dish's flavor and texture, but they all work well. Yes, you can make this recipe ahead of time. Here are some tips to help you: - Cook the Components Separately: Store the chicken, rice, and veggies in separate containers. This keeps everything fresh. - Cool Before Storing: Let the food cool down to room temp before you put it in the fridge. This helps prevent sogginess. - Meal Prep: You can prepare the whole bowl and keep it in the fridge for up to three days. Just add toppings like avocado before serving. The Easy Street Corn Chicken Rice Bowl lasts about three to four days in the fridge. Make sure to: - Store in an Airtight Container: This helps keep the flavors and freshness. - Check for Signs of Spoilage: If you notice any off smells or changes in color, it’s best to discard it. Eating leftovers is great, but always ensure your food is safe to enjoy! This article covered how to make an Easy Street Corn Chicken Rice Bowl. You learned the key ingredients, cooking steps, and tips for great flavor. I shared how to customize your bowl with variations, making it unique. Additionally, you gained storage and reheating tips to keep leftovers fresh. Enjoy this dish as a tasty meal any night. It is simple to make and packed with flavor. Now, go ahead and try making your own version. You’ll impress yourself and others!

Easy Street Corn Chicken Rice Bowl Recipe

Looking for a quick and delicious meal? Try my Easy Street Corn Chicken Rice Bowl! This recipe features tender chicken, sweet corn, and fresh veggies for a burst of flavor in every bite. It’s simple to make and completely customizable to fit your taste. Perfect for busy weeknights, this bowl is not only scrumptious but also fun to prepare. Click to explore the full recipe and make dinner a breeze tonight!
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Ingredients
  

2 cups cooked jasmine rice

1 pound boneless, skinless chicken breasts, diced

1 cup frozen sweet corn, thawed

1 red bell pepper, diced

1 small red onion, finely chopped

1 avocado, sliced

1/4 cup fresh cilantro, chopped

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

Juice of 1 lime

Crumbled feta cheese (optional)

Instructions
 

Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken, smoked paprika, garlic powder, cumin, salt, and pepper. Cook for about 6-7 minutes, or until the chicken is fully cooked and golden brown.

    Add Veggies: Stir in the diced red bell pepper, chopped red onion, and sweet corn to the skillet. Cook for an additional 3-4 minutes, allowing the vegetables to soften.

      Prepare the Rice: In a separate pot, warm the cooked jasmine rice on low heat. Stir in the lime juice and half of the chopped cilantro for added flavor.

        Assemble the Bowl: In serving bowls, layer the lime-infused rice, followed by the chicken and vegetable mixture. Top with sliced avocado and sprinkle the remaining cilantro over everything.

          Finish It Off: If desired, sprinkle crumbled feta cheese on top for a creamy finish.

            Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings

              - Presentation Tips: Serve each bowl with a lime wedge on the side for an extra burst of freshness. Consider garnishing with a sprinkle of chili flakes for a spicy kick.