Street Corn Chicken Rice Bowl

In recent years, rice bowls have surged in popularity, captivating food lovers and home cooks alike. These versatile dishes offer a convenient way to combine various ingredients into a single, satisfying meal. Among the myriad of options available, the Street Corn Chicken Rice Bowl stands out as a delightful fusion of flavors that pays homage to beloved street food traditions. Combining succulent chicken, sweet corn, vibrant vegetables, and aromatic spices, this dish is not only a feast for the senses but also a celebration of culinary creativity.

Discover the delicious world of the Street Corn Chicken Rice Bowl, a vibrant dish that harmonizes succulent chicken, sweet corn, and fresh veggies. Perfect for quick dinners or gatherings, this bowl is a culinary adventure inspired by traditional Mexican street food. Customize it with your favorite toppings and enjoy a meal that's nutritious, satisfying, and bursting with flavor. Get ready to create a bowl that looks as good as it tastes! #StreetCorn #RiceBowl #Foodie #HealthyEating #MexicanCuisine #DinnerInspo #RecipeIdeas #CookingAtHome

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Ingredients

2 cups cooked jasmine rice

1 lb boneless, skinless chicken thighs (cubed)

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper (diced)

1/2 red onion (diced)

1 avocado (diced)

1/2 cup crumbled cotija cheese

1/4 cup fresh cilantro (chopped)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

Juice of 1 lime

Lime wedges for serving

Instructions

Marinate the Chicken: In a bowl, combine cubed chicken thighs with olive oil, smoked paprika, garlic powder, chili powder, cumin, salt, and pepper. Let marinate for at least 30 minutes for better flavor.

Cook the Chicken: Heat a large skillet over medium heat. Add the marinated chicken thighs and cook until they're browned and cooked through, about 7-10 minutes. Remove from the pan and set aside.

Sauté Vegetables: In the same skillet, add a bit more olive oil if needed. Sauté the diced red onion and red bell pepper until they are softened, about 4-5 minutes. Add the corn kernels and cook for an additional 3 minutes until heated through.

Combine & Heat: Return the cooked chicken to the skillet and mix everything together. Squeeze the juice of one lime over the mixture and stir to combine. Taste and adjust seasoning if necessary.

Assemble the Bowls: In a bowl, start with a base of jasmine rice. Top with the chicken and corn mixture, diced avocado, crumbled cotija cheese, and chopped cilantro.

Serve: Garnish with additional lime wedges on the side for an extra zesty kick. Enjoy your delicious Street Corn Chicken Rice Bowl!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4