Street Corn Chicken Bowl

$- 2 cups cooked rice (white or brown) - 2 chicken breasts, diced - 1 cup corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 avocado, sliced - 1/4 cup cilantro, chopped - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 lime, juiced - 1/2 cup crumbled cotija cheese (or feta) - 2 tablespoons olive oil I love starting with fresh, simple ingredients. Here’s what you need to make this tasty street corn chicken bowl. You can use white or brown rice, depending on your preference. Diced chicken breasts bring protein and flavor. I often choose fresh corn kernels, but frozen or canned work well too. Add some color with a diced red bell pepper and finely chopped red onion. These ingredients add crunch and taste. Don’t forget the creamy avocado slices; they add a nice touch. Fresh cilantro brings brightness to the dish. The spices are key: smoked paprika and chili powder give it warmth. A squeeze of lime juice brightens up all the flavors. Finally, crumbled cotija cheese, or feta if you prefer, adds richness. Drizzle with olive oil to tie everything together and enhance the taste. You can easily find all these ingredients at your local store. By using fresh and vibrant ingredients, your street corn chicken bowl will shine. Enjoy cooking with these simple, easy-to-find items! {{ingredient_image_1}} 1. First, heat a large skillet over medium heat. Add 2 tablespoons of olive oil to the pan. 2. Next, take 2 diced chicken breasts and place them in the skillet. 3. Sprinkle 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, salt, and pepper on the chicken. Mix well. 4. Cook the chicken for about 5-7 minutes. Ensure it is browned and fully cooked. 5. Once done, remove the chicken from heat and set it aside. 1. In the same skillet, add 1 cup of corn kernels and 1 diced red bell pepper. 2. Sauté the corn and pepper for 3-4 minutes. Look for slight charring on the corn. 3. Once cooked, remove the skillet from heat. 1. In a large bowl, combine the cooked rice (2 cups), sautéed chicken, corn, and bell pepper. 2. Add 1/2 finely chopped red onion and 1/4 cup of chopped cilantro to the bowl. 3. Drizzle with juice from 1 lime. Toss everything together gently until mixed well. 1. Use a spoon to scoop the chicken and corn mixture into serving bowls. 2. Top each bowl with sliced avocado and 1/2 cup of crumbled cotija cheese. 3. For extra flavor, consider adding more cilantro or lime wedges on the side. - Best methods for cooking chicken: I like to use a large skillet for cooking chicken. Heat olive oil over medium heat. Add diced chicken and season it well with spices. Cook until it is browned and cooked through. This usually takes about 5-7 minutes. Make sure to stir it to cook evenly. - Ensuring corn is perfectly sautéed: To get great corn, add it to the same skillet after the chicken. Sauté it for just 3-4 minutes. You want it to be slightly charred. This brings out its sweet flavor and adds texture to your dish. - Suggestions for additional spices: If you want to spice things up, try adding cumin or garlic powder. They add depth to the flavor. You can also use smoked paprika for a hint of smokiness. Adjust spices to your taste. - Importance of lime juice: Don’t skip the lime juice! It brightens the whole dish. The acidity cuts through the richness of the cheese and avocado. It adds a fresh, zesty kick that makes every bite better. - Presentation ideas: For a lovely look, use colorful bowls. Layer the chicken and corn mix at the bottom. Top it with sliced avocado and a sprinkle of cotija cheese. You can add extra cilantro for a pop of color. - Pairing side dishes or drinks: This bowl pairs well with a simple salad or tortilla chips. You can also serve it with a cold drink, like limeade or a light beer. They enhance the meal and make it even more enjoyable. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh corn and vegetables to enhance the flavor and texture of your dish. Perfectly Cooked Chicken: Ensure the chicken is cooked to an internal temperature of 165°F for safety and tenderness. Customize Your Spice Level: Adjust the amount of chili powder to suit your taste; add more for extra heat or reduce for a milder flavor. Make It a Meal Prep: This bowl is perfect for meal prep! Store the components separately in airtight containers for quick and easy lunches throughout the week. {{image_2}} You can easily swap out chicken for other proteins. Tofu works great for a plant-based option. Simply cube it and sauté until golden. Shrimp is another fantastic swap. Cook it for a few minutes until pink and tender. When it comes to cheese, cotija cheese adds a nice touch. However, you can use feta instead for a tangy twist. Goat cheese can also work well, giving your bowl a creamy texture. For those who need gluten-free options, make sure your rice is certified gluten-free. This dish is naturally gluten-free if you skip any sauces with gluten. If you want to make it vegan, replace chicken with tofu and omit cheese. You can add nutritional yeast for a cheesy flavor. Use a vegan-friendly lime dressing to keep it light and zesty. Want to pack in more flavor? Consider adding black beans or pinto beans. They not only boost protein but also add a creamy texture. You can also toss in other veggies like zucchini or jalapeños for extra crunch and heat. For spice lovers, hot sauce is a perfect addition. Drizzle some over the top before serving. You can also mix in diced jalapeños or a pinch of cayenne pepper for some kick. These ingredients will take your savory street corn chicken bowl to the next level. To keep your street corn chicken bowl fresh, store it in the fridge. Use an airtight container. This will help keep it safe and tasty. Always let the bowl cool down before sealing it. You can store it for up to three days. If you want to save it longer, freeze it. Divide it into portions for easy use later. Make sure to use freezer-safe containers. You can freeze it for up to three months. When it’s time to enjoy your leftovers, reheating is key. The best way to reheat is using the oven. Preheat it to 350°F (175°C). Place the bowl in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes. If you prefer the microwave, use that too. Just place your bowl in and heat it in short bursts. Stir in between to keep the flavors. Your street corn chicken bowl lasts about three days in the fridge. After that, it may lose flavor and texture. Look for signs of spoilage, such as a sour smell or any change in color. If you see mold, throw it away. Safety comes first when enjoying your delicious meal! To make street corn, start with fresh corn on the cob. - Boil or grill the corn until tender. - Once cooked, let it cool. - Cut the kernels off the cob into a bowl. - Mix the kernels with mayo, lime juice, and spices like chili powder. - Add crumbled cotija cheese and cilantro for more flavor. This mix brings a fresh taste to your bowl. Yes, you can prep parts of this dish in advance. - Cook the rice a day before and store it in the fridge. - Dice the chicken and store it in a sealed container. - You can also prep the veggies, like the bell pepper and onion, ahead of time. Just remember to keep everything separate until you’re ready to serve. This keeps your dish fresh and tasty. If you don’t have cotija cheese, feta cheese works well. - Use crumbled feta for a similar flavor. - You can also use goat cheese for a tangy twist. - For a non-dairy option, try nutritional yeast mixed with a bit of salt. These options will still give your bowl a delicious finish. This dish combines simple ingredients for a tasty chicken bowl. You learned how to cook chicken, sauté veggies, and mix everything up. Remember to add lime juice for a fresh kick. You can easily change ingredients to fit your taste or diet. Store leftovers properly to keep them fresh and delicious. Enjoy a fun cooking experience with these tips and tricks. Get creative and make it your own!$

A delicious and hearty bowl featuring chicken, corn, and fresh vegetables served over rice.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

2 cups cooked rice (white or brown)
2 pieces chicken breasts, diced
1 cup corn kernels (fresh, frozen, or canned)
1 piece red bell pepper, diced
0.5 piece red onion, finely chopped
1 piece avocado, sliced
0.25 cup cilantro, chopped
1 teaspoon smoked paprika
1 teaspoon chili powder
1 piece lime, juiced
0.5 cup crumbled cotija cheese (or feta)
2 tablespoons olive oil
to taste salt and pepper

Instructions

In a large skillet, heat the olive oil over medium heat. Add the diced chicken breasts to the pan and season with smoked paprika, chili powder, salt, and pepper. Cook for about 5-7 minutes until the chicken is browned and cooked through. Remove from heat and set aside.
In the same skillet, add the corn kernels and diced red bell pepper. Sauté for 3-4 minutes until the corn becomes slightly charred and the peppers are tender. Remove from heat.
In a large bowl, combine the cooked rice, sautéed chicken, corn, and bell pepper mixture. Add the chopped red onion and cilantro, then drizzle with lime juice. Toss everything together until well combined.
To assemble, spoon the chicken and corn mixture into serving bowls. Top with sliced avocado and sprinkle crumbled cotija cheese on top for added flavor.
Optionally, garnish with extra cilantro and lime wedges on the side.

Notes

Optional to garnish with extra cilantro and lime wedges.

Keyword avocado, bowl, chicken, corn, rice