Street Corn Chicken Rice Bowls

$- 2 cups cooked rice (jasmine or basmati) - 1 pound boneless, skinless chicken thighs, diced - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 avocado, sliced - 1/2 cup crumbled feta cheese - 1/4 cup fresh cilantro, chopped - 2 tablespoons olive oil - 2 tablespoons lime juice - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon cumin - Salt and pepper to taste - Lime wedges, for garnish To make the perfect Street Corn Chicken Rice Bowls, start with the main ingredients. You can choose jasmine or basmati rice for a fluffy base. The chicken thighs add rich flavor and stay moist. I prefer boneless, skinless thighs for easy cooking. Fresh corn gives a sweet crunch. Red bell pepper adds color and a slight sweetness. Avocado brings creaminess, while feta cheese adds a salty kick. Fresh cilantro brightens up the dish. Don't forget lime juice for zest and a touch of olive oil for cooking. - Additional spices and seasonings - Alternative toppings For extra flavor, consider adding spices like chili powder or cayenne for heat. You can also try a pinch of oregano for depth. If you want more toppings, think about adding jalapeños for spice or black beans for heartiness. You might even swap feta for queso fresco or use a dollop of sour cream for creaminess. The options are endless, so feel free to explore what you love most! {{ingredient_image_1}} To start, gather your chicken and seasoning. You need: - 1 pound boneless, skinless chicken thighs, diced - 2 tablespoons olive oil - 2 tablespoons lime juice - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon cumin - Salt and pepper to taste Mix the chicken with olive oil and lime juice in a bowl. Add the spices and salt. Stir until the chicken is well coated. Let it marinate for at least 15 minutes. This step adds great flavor to your dish. While the chicken marinates, heat a skillet over medium heat. Add 1 cup of corn kernels. Sauté the corn for about 5-7 minutes until it gets a nice char. Remove the corn from the skillet and set it aside. In the same skillet, add the marinated chicken. Cook it for 8-10 minutes, stirring often. Look for the chicken to turn golden brown and be fully cooked. Next, add 1 diced red bell pepper to the skillet. Cook for another 2-3 minutes until the bell pepper is just tender. This adds sweetness and color to your bowl. Now it’s time to build your bowls! Start by placing 2 cups of cooked rice at the bottom. Jasmine or basmati rice works great. Top the rice with the chicken and corn mixture. Next, add sliced avocado and sprinkle 1/2 cup of crumbled feta cheese on top. Finish with 1/4 cup of fresh cilantro for a burst of flavor. For a nice touch, serve each bowl with lime wedges on the side. This way, you can squeeze fresh lime juice for extra zing. Use colorful bowls to make your meal look vibrant and appealing! To get the best chicken thighs, start with good quality meat. I like boneless, skinless thighs. They stay juicy and tender. Marinate the chicken for at least 15 minutes. Use olive oil, lime juice, smoked paprika, garlic powder, cumin, salt, and pepper. This mix not only adds flavor but also helps keep the chicken moist. Cook over medium heat for about 8-10 minutes. Stir occasionally until they turn golden brown. This method ensures even cooking and a nice texture. I recommend using a blend of spices. The right ratios make a big difference! For this recipe, I use: - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon cumin - Salt and pepper to taste These spices give depth and warmth. You can also add a pinch of chili powder for heat. Adjust the amounts based on your taste. Feel free to experiment with other spices like cayenne or oregano. Balance is key for that perfect kick! Meal prep can save you time! Cook a big batch of rice ahead of time. Store it in the fridge and use it throughout the week. You can also marinate the chicken the night before. This way, the flavors soak in deeply. If you’re short on time, use frozen corn. It cooks quickly and still tastes great. Pre-chop your veggies too. This makes assembly fast and easy. With these tips, you can whip up your bowls in no time! Pro Tips Marinate for More Flavor: Allow the chicken to marinate for at least 30 minutes, or up to overnight, to enhance the flavor and tenderness. Char the Corn: For an extra smoky flavor, grill the corn instead of sautéing it. This will give your dish a delicious charred taste. Use Fresh Ingredients: Whenever possible, opt for fresh corn and ripe avocados to elevate the dish's overall taste and texture. Customize Your Bowls: Feel free to add other toppings like black beans, diced tomatoes, or jalapeños to personalize your rice bowls. {{image_2}} You can switch chicken for other proteins. Try shrimp or beef for a new taste. For vegan options, use tofu or tempeh. These can soak up flavors well. Just marinate them as you would the chicken. For a quick change, use canned beans. Black beans or chickpeas add protein and fiber. Spices can change the flavor of your dish. Add chili powder for heat or oregano for earthiness. Try lime zest for a fresh kick. You can also mix in some chipotle sauce for smokiness. Different sauces, like sriracha or barbecue, can give a twist too. Experiment with what you like! You can adapt this dish for any season. In spring, use fresh peas or asparagus. Summer corn is sweet and perfect in this bowl. For fall, add roasted pumpkin or squash. Winter calls for hearty greens like kale or spinach. Seasonal swaps keep your meal fresh and exciting. To keep your Street Corn Chicken Rice Bowls fresh, use airtight containers. Divide the rice, chicken, and toppings. Store them separately to prevent sogginess. Place the bowls in the fridge. They should last for about three days. Always cool the food to room temperature before storing. This helps avoid condensation, which can make your food wet. For reheating, use the microwave or a skillet. If using the microwave, cover your bowl loosely. Heat in short bursts, stirring between each burst. This keeps the food moist and flavors intact. If you prefer the skillet, add a splash of water to the pan. Heat over medium until warmed through. Stir often to keep everything juicy. To freeze components, cool them first. Place the chicken and corn in separate freezer bags. Remove as much air as possible before sealing. You can freeze the rice too, but it’s best to eat it fresh. When ready to use, thaw overnight in the fridge. Reheat thoroughly before serving. Enjoy your flavorful meal later! A Street Corn Chicken Rice Bowl is a tasty meal. It combines rice, chicken, and street corn. You get soft rice as the base and juicy chicken on top. The bowl often has fresh corn and colorful veggies. You can add creamy avocado and crumbly feta cheese for extra flavor. Each bite brings a mix of textures and tastes. It's a fun way to enjoy street food at home. Yes, you can make this recipe ahead of time! Meal prep helps save time during busy days. You can cook the chicken and corn in advance. Store them in separate containers. Cook your rice, too, and keep it in the fridge. When you're ready to eat, just heat the chicken and corn. Then, assemble your bowl with fresh toppings. This way, you enjoy a quick, yummy meal any day. You can easily adjust this recipe for dietary needs. For a gluten-free option, use rice and check labels on spices. To make it dairy-free, skip the feta cheese or use a plant-based alternative. If you want it vegan, swap the chicken for tofu or beans. You can also use vegetable broth instead of water for cooking rice. This recipe is flexible, so you can enjoy it no matter your diet! This article gave you all the steps to create a tasty Street Corn Chicken Rice Bowl. You learned about the main and optional ingredients, the cooking process, and tips for perfecting texture and flavor. I shared ideas for protein swaps and seasonal swaps too. Don’t forget how to store your leftovers. With these easy recipes, you can enjoy this dish anytime. Now, go ahead and make your own bowls for a fun meal!$

Street Corn Chicken Rice Bowls

A delicious and vibrant bowl featuring marinated chicken, corn, and fresh toppings over rice.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 450 kcal

Ingredients

2 cups cooked rice (jasmine or basmati)
1 pound boneless, skinless chicken thighs, diced
1 cup corn kernels (fresh or frozen)
1 whole red bell pepper, diced
1 whole avocado, sliced
1/2 cup crumbled feta cheese
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
to taste salt and pepper
as needed lime wedges, for garnish

Instructions

In a bowl, mix the diced chicken thighs with olive oil, lime juice, smoked paprika, garlic powder, cumin, salt, and pepper. Let it marinate for at least 15 minutes.
While the chicken is marinating, heat a skillet over medium heat. Add the corn kernels and sauté for 5-7 minutes until slightly charred. Remove from heat and set aside.
In the same skillet, add the marinated chicken. Cook over medium heat for about 8-10 minutes, stirring occasionally, until fully cooked and golden brown.
Add the diced red bell pepper to the skillet with the chicken and cook for another 2-3 minutes until the bell pepper is just tender.
To assemble the bowls, start with a base of cooked rice. Top with the chicken and corn mixture.
Add sliced avocado and sprinkle crumbled feta cheese and fresh cilantro on top.
Serve with lime wedges on the side for an extra burst of flavor.

Notes

Serve each bowl with a lime wedge and a sprinkle of additional cilantro for a fresh look. You can also use colorful bowls to emphasize the vibrant ingredients!

Keyword chicken, healthy, rice bowls, street corn