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To make this tasty dish, you need the following items: - 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 ripe avocado, sliced - 1/4 cup fresh cilantro, finely chopped - 2 tablespoons extra-virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Sea salt and freshly ground black pepper to taste - Juice of 1 fresh lime - Crumbled feta cheese (optional, for garnish) You can add these extra ingredients to boost the flavor: - Sliced jalapeños for heat - Chili flakes for a spicy kick - A dollop of sour cream for creaminess - Black beans for extra protein While jasmine rice is great, you can also try these options: - Basmati rice for a nutty flavor - Brown rice for a healthier choice - Quinoa if you want a gluten-free option This dish is all about fresh flavors and easy steps. Check the full recipe to get started! To start, heat olive oil in a large skillet over medium heat. When the oil shimmers, add the diced chicken. Sprinkle in smoked paprika, garlic powder, ground cumin, sea salt, and black pepper. Sauté the chicken for 6-7 minutes. Stir often until the chicken turns golden brown and reaches 165°F (74°C). This step brings out great flavor. Once the chicken is cooked, add the diced red bell pepper, chopped red onion, and thawed sweet corn. Cook for another 3-4 minutes. This will soften the veggies and make them fragrant. You want the colors to brighten, which also adds to the dish’s visual appeal. In a separate pot, warm the cooked jasmine rice over low heat. Squeeze the juice of one fresh lime into the rice. Fold in half of the chopped cilantro as you mix. This adds a zesty kick and enhances the overall taste. The lime juice really wakes up the rice! To put it all together, start with a layer of lime-infused rice in each bowl. Next, add the sautéed chicken and vegetable mixture on top. Arrange the sliced avocado artfully over the chicken. Finally, sprinkle the rest of the cilantro on the bowl. This makes each bowl a feast for the eyes and the taste buds. For an extra treat, consider adding crumbled feta cheese on top. For the full recipe, refer to the instructions above. To get tender chicken, start with fresh chicken breasts. Cut them into small pieces. This helps them cook evenly. Use medium heat and add olive oil to the pan. Season the chicken with smoked paprika, garlic powder, and cumin. These spices add great flavor. Cook until the chicken is golden brown and reaches 165°F. This ensures it's safe to eat. Letting it rest for a few minutes after cooking can keep it juicy. When selecting an avocado, look for one that feels slightly soft. Gently press it in your palm. If it yields to the touch, it’s ripe. Avoid ones with dark spots or bruises. You can also check the stem. If it comes off easily and is green underneath, the avocado is ready to eat. If it’s too hard, leave it at room temperature for a few days to ripen. To make your rice bowl look great, start with the rice at the bottom. Use a scoop to keep it neat. Layer the chicken and veggies on top. For a pop of color, add sliced avocado on the side. Sprinkle fresh cilantro for a burst of green. A lime wedge adds a nice touch and a squeeze of juice. If you like cheese, crumbled feta can add flavor and style. Present your bowl with care, and it will be as pleasing to the eyes as it is to the tummy. {{image_4}} You can easily make this dish vegetarian. Instead of chicken, use black beans or chickpeas. Both options add protein and flavor. Just sauté them with the same spices. They will soak up the taste and keep the dish hearty. If you like heat, add jalapeños or chili flakes. You can mix these into the chicken or sprinkle on top. For a different twist, try adding diced poblano peppers. They give a nice kick without being too hot. Want an easy cleanup? Use a large pan for everything. Cook the chicken first, then add the veggies. After that, mix in the rice right in the pan. This method saves time and keeps your kitchen tidy. For the complete recipe, check out the Full Recipe. After enjoying your Easy Street Corn Chicken Rice Bowl, you may have some leftovers. To keep them fresh, place them in an airtight container. Make sure to cool the bowl to room temperature first. This way, you lock in the flavor and texture. Store the container in the fridge. The leftovers are good for up to three days. When you want to enjoy your leftovers, reheating is simple. Place the rice bowl in a microwave-safe dish. Add a splash of water to keep it moist. Cover it with a damp paper towel. Heat it in the microwave for one to two minutes. Stir halfway through for even heating. If you prefer, you can reheat it on the stove. Just add a little oil in a skillet and warm it on medium heat. If you want to save some for later, freezing works well. You can freeze the chicken and vegetable mix separately from the rice. Use freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. The chicken and veggies can last up to three months in the freezer. Rice can also freeze, but it’s best used within one month for the best taste. When ready to eat, thaw overnight in the fridge before reheating. For the full recipe, check the detailed instructions above! You can use basmati rice or long-grain white rice. Both have a nice texture. Brown rice is another option, but it takes longer to cook. If you want a low-carb choice, try cauliflower rice. It cooks quickly and adds great flavor. All the ingredients in this recipe are naturally gluten-free. Just avoid any sauces that may contain gluten. Always check labels if you use pre-made items. You can enjoy this bowl without worry about gluten. Yes, you can prep many ingredients ahead of time. Cook the chicken and veggies, then store them in the fridge for up to three days. You can also cook the rice in advance. Just warm it up before serving. This makes meal prep easy. You can add toppings like sliced jalapeños or pickled red onions for extra flavor. A dollop of sour cream or Greek yogurt adds creaminess. For crunch, try crushed tortilla chips or toasted pumpkin seeds. Experiment and find what you love! This blog post covered how to make an Easy Street Corn Chicken Rice Bowl. We looked at key ingredients, cooking tips, and variations for different diets. You now know how to prepare tender chicken and cook flavorful rice. Remember, you can add your favorite toppings or substitute ingredients for extra flair. I hope you enjoy making this dish as much as I do. It’s simple, tasty, and always a hit!

Easy Street Corn Chicken Rice Bowl Recipe

Create a delicious meal with the Easy Street Corn Chicken Rice Bowl Recipe! This vibrant dish combines juicy chicken, sweet corn, and zesty lime-infused rice to please your taste buds. Follow simple steps to prepare fresh ingredients, perfect spices, and stunning presentations. Whether cooking for family or friends, this bowl is sure to impress. Click to explore the full recipe and bring this tasty delight to your table today!
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Ingredients
  

2 cups cooked jasmine rice

1 pound boneless, skinless chicken breasts, diced into bite-sized pieces

1 cup frozen sweet corn, thawed

1 red bell pepper, diced

1 small red onion, finely chopped

1 ripe avocado, sliced

1/4 cup fresh cilantro, finely chopped

2 tablespoons extra-virgin olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

Sea salt and freshly ground black pepper to taste

Juice of 1 fresh lime

Crumbled feta cheese (optional, for garnish)

Instructions
 

Cook the Chicken: In a large skillet, heat the olive oil over medium heat until shimmering. Add the diced chicken to the skillet and season with smoked paprika, garlic powder, cumin, sea salt, and freshly ground black pepper. Sauté the chicken for about 6-7 minutes, stirring occasionally, until it is fully cooked and golden brown, reaching an internal temperature of 165°F (74°C).

    Add Veggies: Once the chicken is beautifully browned, stir in the diced red bell pepper, chopped red onion, and thawed sweet corn. Continue to cook for an additional 3-4 minutes, allowing the vegetables to soften and become fragrant.

      Prepare the Rice: In a separate pot, gently warm the cooked jasmine rice over low heat. Drizzle in the fresh lime juice and fold in half of the chopped cilantro, stirring to combine the flavors thoroughly.

        Assemble the Bowl: To serve, create a base layer in each serving bowl with the lime-infused jasmine rice. Top this layer generously with the sautéed chicken and vegetable mixture. Arrange the sliced avocado artfully on top, and finish by sprinkling the remaining chopped cilantro over the entire bowl.

          Finish It Off: For an optional creamy touch, sprinkle crumbled feta cheese atop each bowl as a delightful finishing touch.

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

              - Presentation Tips: Enhance the serving experience by adding a lime wedge on the side of each bowl for an extra burst of zesty freshness. For those who enjoy a little heat, consider garnishing with a sprinkle of chili flakes or sliced jalapeños for a spicy kick. Arrange everything artfully to create a vibrant and inviting dish that's as pleasing to the eyes as it is to the palate!