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- 1 lb chicken breast, diced - 2 cups corn kernels (fresh, frozen, or canned) - 2 cups cooked rice (white or brown) - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1/2 cup crumbled queso fresco or feta cheese The main ingredients in this dish create a tasty and filling meal. Chicken breast gives you lean protein. Corn adds sweetness and crunch. Cooked rice serves as a hearty base. For the seasonings, chili powder gives a nice kick. Garlic powder adds depth of flavor. Topping with queso fresco or feta cheese brings creaminess that balances the dish. You can find the full recipe above to get all the details. Enjoy your cooking! First, grab a large skillet. Heat one tablespoon of olive oil over medium heat. While the oil warms, dice your chicken breast into small pieces. Once the oil is hot, add the chicken to the skillet. Season it with salt, pepper, chili powder, garlic powder, and ground cumin. Cook the chicken for about 7 to 10 minutes. Stir it often until it turns golden brown and is fully cooked. Once done, take it out and set it aside. In the same skillet, add the corn and diced red bell pepper. Sauté them together for about 5 minutes. You want the corn heated through and the peppers tender. Then, add the finely chopped red onion to the skillet. Cook everything for an additional 2 minutes. This adds a great flavor to your dish. Now it’s time to mix everything. In a large mixing bowl, combine the cooked rice, the sautéed vegetables, and the browned chicken. Toss the mixture well to ensure even distribution. This step helps all the flavors come together beautifully. Your Street Corn Chicken Rice Bowl is almost ready to serve! - Best cooking methods for chicken: I love using a skillet for chicken. It cooks fast and keeps the meat juicy. Start by heating olive oil over medium heat. Add your seasoned chicken and cook until it's golden brown. This usually takes about 7-10 minutes. Make sure to stir so it cooks evenly. - How to achieve perfect sautéed vegetables: For great veggies, use the same skillet after cooking the chicken. Add corn and red bell pepper first. Sauté them for about 5 minutes. This gives them a nice crunch. Then, add red onion and cook for another 2 minutes. This adds a sweet kick to your mix. - Serving suggestions for visual appeal: Serve your Street Corn Chicken Rice Bowl in bright bowls. Layer the rice, chicken, and veggies nicely. This makes it look fresh and colorful. A nice contrast of colors will make your meal pop! - Garnishes to enhance flavor and look: Top your dish with crumbled queso fresco or feta cheese. Add sliced avocado and fresh cilantro. This not only adds flavor but also makes your bowl look fancy. Don’t forget a squeeze of lime juice right before serving. It makes everything taste better! {{image_2}} You can switch proteins if you want. Shrimp is a tasty option. Just sauté it like the chicken. Tofu works well too. It adds a nice texture and flavor. For toppings, get creative! Avocado adds creaminess and healthy fats. You can also try olives for a salty kick. These simple swaps keep the meal fresh and fun. Want to spice it up? Add herbs like cilantro or parsley. A drizzle of hot sauce can wake up the dish. You can also use different sauces like teriyaki or hoisin. Try an international twist! For a spicy kick, mix in some jalapeños. If you’re feeling tropical, add pineapple chunks. These changes bring new flavors to your bowl. Explore these ideas to make the Street Corn Chicken Rice Bowl your own. For the complete recipe, check out the full recipe. To keep your Street Corn Chicken Rice Bowl fresh, store it in an airtight container. This helps prevent moisture loss and keeps food safe. Place it in the fridge within two hours of cooking. This meal stays good for about three to four days. After that, the flavors may start to fade. You can reheat your bowl in two ways: the microwave or stovetop. Microwave: Place the rice bowl in a microwave-safe dish. Cover it with a damp paper towel to keep moisture in. Heat it for one minute, stir, and check the temperature. If it needs more time, heat in 30-second intervals until hot. Stovetop: Use a skillet over medium heat. Add a splash of water to prevent sticking. Stir gently as it heats for about five to seven minutes. This method helps maintain texture and flavor. For best results, avoid overheating. You want the chicken warm, not dry. Enjoy your tasty leftovers! To make this dish vegetarian, swap the chicken with several tasty options. You can use tofu, which absorbs flavors well. Another great choice is chickpeas; they add protein and a nice texture. If you want some bite, try seitan or tempeh. These options keep the dish hearty and satisfying. Yes, you can use various types of rice for your bowl. Jasmine rice brings a sweet aroma and soft texture. Basmati rice has a nutty flavor and fluffy grains. If you want a healthier option, try quinoa. Quinoa is high in protein and gluten-free. Each type adds its unique taste and feel. This meal is packed with nutrition. A serving has about 500 calories. The chicken gives you protein, while the corn adds fiber. The avocado offers healthy fats, and the veggies provide vitamins. Overall, this dish is not only tasty but also good for your body. Check out the Full Recipe for all details. This dish brings together simple ingredients like chicken, corn, and rice. You learned how to prepare and combine these for a tasty meal. Cooking tips help you avoid common mistakes, while presentation ideas make it look great. You can even switch ingredients to suit your taste. Remember, leftovers store well and reheat nicely. Experiment with variations to keep it exciting. Enjoy this dish and make it your own!

Street Corn Chicken Rice Bowl

Dive into a delicious Street Corn Chicken Rice Bowl that's sure to impress! This vibrant dish combines tender chicken, sweet corn, and colorful veggies, all tossed with fluffy rice and topped with creamy avocado and queso fresco. Perfect for a quick weeknight meal or a festive gathering, this recipe is packed with flavor and easy to make in just 30 minutes.
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Ingredients
  

2 cups cooked rice (white or brown)

1 lb chicken breast, diced

2 cups corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1/2 cup red onion, finely chopped

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper to taste

1/2 cup crumbled queso fresco or feta cheese

1/4 cup fresh cilantro, chopped

1 avocado, sliced

1 lime, cut into wedges

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast and season with salt, pepper, chili powder, garlic powder, and cumin. Cook until the chicken is browned and cooked through, about 7-10 minutes. Remove from the skillet and set aside.

    In the same skillet, add the corn and red bell pepper. Sauté for about 5 minutes until the corn is heated through and peppers are tender. Stir in the chopped red onion and cook for an additional 2 minutes.

      In a large mixing bowl, combine the cooked rice, sautéed vegetables, and the cooked chicken. Toss to mix well.

        To serve, divide the chicken and corn mixture in bowls. Top with crumbled queso fresco, avocado slices, and chopped cilantro.

          Squeeze fresh lime juice over the top just before serving for a burst of flavor.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4