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- 2 cups cooked jasmine rice - 1 lb boneless, skinless chicken thighs - 1 cup corn kernels (fresh or canned) - 1 red bell pepper - 1 ripe avocado - 1/2 cup crumbled feta cheese - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Juice of 1 lime - Salt and pepper - Optional garnishes (lime wedges, extra cilantro) - Serve in colorful bowls for visual appeal To create the perfect Effortless Street Corn Chicken Rice Bowl, gather these ingredients. You need warm, fluffy jasmine rice as the base. Juicy chicken thighs provide protein. The corn adds sweetness, while the red bell pepper gives a pop of color and crunch. Creamy avocado and tangy feta cheese finish the dish, bringing all the flavors together. For seasoning, olive oil keeps everything moist. Smoked paprika adds depth. Garlic powder and ground cumin boost the flavor. Fresh lime juice brightens each bite, while salt and pepper tie it all together. Consider garnishing with lime wedges or extra cilantro. This adds freshness and makes your bowl look even better. Follow the full recipe for the best results. To start, you need to marinate the chicken. In a medium bowl, mix diced chicken thighs with olive oil, smoked paprika, garlic powder, ground cumin, lime juice, and salt and pepper. Make sure the chicken is well-coated. I suggest marinating it for at least 15 minutes. This allows the flavors to blend and stick to the meat. Next, heat a skillet over medium-high heat. Once the skillet is hot, add the marinated chicken. Spread it in an even layer. You should sauté it for about 7 to 10 minutes. Stir the chicken occasionally until it turns golden brown and reaches 165°F (75°C) inside. Then, set the chicken aside. Use the same skillet for the corn and peppers. Add the corn and diced red bell pepper. Sauté this mix for about 5 minutes. Stir it occasionally until the veggies are tender and the corn gets a nice char. Season with salt and pepper to enhance the taste. Now it's time to assemble the bowls. Start with a base of warm cooked jasmine rice in four serving bowls. Distribute the sautéed corn and bell pepper mixture evenly over the rice. Finally, place the cooked chicken on top. This will make sure each bite has a bit of everything. To finish off the bowls, add diced avocado and sprinkle crumbled feta cheese on top. A touch of chopped cilantro will add a fresh taste. For a nice finishing touch, squeeze some lime juice over each bowl just before serving. This adds a bright flavor that makes the dish pop. Enjoy your delicious creation while it's fresh! For the best chicken, marinate it well. Use olive oil, smoked paprika, garlic powder, and cumin. Mix this with lime juice and salt. Let it sit for at least 15 minutes. This helps the chicken soak up all the flavors. When cooking, use medium-high heat. Sauté the chicken for about 7-10 minutes. Make sure it is golden brown and reaches 165°F (75°C). For veggies, you want them tender but not mushy. Sauté the corn and red bell pepper until soft. This usually takes about 5 minutes. Stir them often. A slight char adds great flavor. Don't forget to season them with salt and pepper. Spice things up! You can add cayenne pepper or chili powder for heat. Try a drizzle of hot sauce for more kick. If you like sweet, add a bit of honey to the mix. Fresh herbs make a big difference, too. Cilantro adds brightness, but you can also use parsley or basil. They enhance the taste and freshness of your bowl. Preparing ahead is smart. Chop veggies and marinate chicken the night before. Store them in separate containers in the fridge. This saves time when you cook. For leftovers, keep them in airtight containers. They can last up to 3 days. When storing, keep the avocado out. It browns quickly. Add it fresh when you serve. {{image_4}} You can swap chicken for tofu to make this dish vegetarian. Tofu absorbs flavors well and gives a nice texture. If you want a creamy touch, try using goat cheese instead of feta. This change adds a tangy flavor that pairs well with corn. While jasmine rice is delicious, you can use other grains too. Quinoa adds a nutty taste and is high in protein. For a low-carb option, try cauliflower rice. It’s light and still filling. You can also serve this dish in a tortilla for a fun twist. Want it spicy? Add some diced jalapeños or a splash of hot sauce. For tanginess, mix in lime zest or a splash of vinegar. You could also add more veggies like zucchini or spinach for extra nutrition. If you like protein, consider adding black beans or shrimp. Each change makes the dish more your own. To store your leftovers, let them cool first. Place them in airtight containers. I recommend glass containers. They keep food fresh and are easy to clean. Store your bowls in the fridge for up to three days. For freezing, separate the chicken, corn, and rice. This keeps each part fresh. Use freezer-safe bags or containers. Remove as much air as you can. To thaw, place them in the fridge overnight. Reheat them in a skillet over medium heat. Stir until hot. Cooked chicken lasts about four days in the fridge. Corn and rice stay fresh for three to five days. Look for any off smells or discoloration. These signs mean the food is no longer good. Always trust your senses when checking for spoilage. It takes about 30 minutes to make this dish. You will spend 15 minutes prepping. The cooking time is around 15 minutes. This quick time frame makes it perfect for busy days. Yes, you can use frozen or canned corn. Both options save time and work great. Frozen corn cooks fast and has good flavor. Canned corn is ready to use, just rinse it first. This flexibility lets you make the dish at any time. If you want a different protein, try tofu or shrimp. For a vegetarian option, use chickpeas or black beans. Each option gives a unique taste while keeping the dish hearty. Add more smoked paprika or a pinch of cayenne pepper. For heat, you can also mix in diced jalapeños. Taste as you go to reach your perfect spice level. Yes, you can prep the chicken and veggies ahead of time. Store them in the fridge for up to two days. When ready, just cook and assemble. This makes it easy for meal prep or last-minute dinners. This recipe combines fresh ingredients and bold flavors to create a delicious meal. You learned how to marinate chicken, cook it to perfection, and layer the bowl for optimal taste. Also, we explored tips for flavor and meal prep. Remember, you can easily customize it with different proteins or grains. Get creative and enjoy experimenting with your favorite tastes. Try making this dish soon, and delight in the tasty results!

Effortless Street Corn Chicken Rice Bowl

Savor the flavor with this effortless street corn chicken rice bowl! Packed with vibrant ingredients like marinated chicken, sweet corn, bell peppers, and creamy avocado, this dish is a delightful fusion of tastes. Perfect for a quick weeknight dinner, it's ready in just 30 minutes. Click through to explore the full recipe and discover how to create a delicious meal that will impress your family and friends!
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Ingredients
  

2 cups cooked jasmine rice

1 lb boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup corn kernels (you can use fresh, frozen, or canned)

1 red bell pepper, diced into small cubes

1 ripe avocado, diced

1/2 cup crumbled feta cheese

1/4 cup fresh cilantro, finely chopped

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

Juice of 1 fresh lime

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a medium mixing bowl, combine the diced chicken thighs with olive oil, smoked paprika, garlic powder, ground cumin, lime juice, and a generous pinch of salt and pepper. Ensure the chicken is well-coated with the marinade. Allow it to marinate for at least 15 minutes, letting the flavors meld.

    Cook the Chicken: Heat a skillet over medium-high heat. Once hot, add the marinated chicken thighs in an even layer. Sauté for approximately 7-10 minutes, stirring occasionally, until the chicken is cooked through and has a golden brown exterior. Check that it reaches an internal temperature of 165°F (75°C). Remove the skillet from the heat and set the chicken aside.

      Prepare the Corn and Peppers: In the same skillet that you used for the chicken, add the corn and diced red bell pepper. Sauté for about 5 minutes, stirring occasionally until the vegetables are tender and the corn has a slight char. Season the mixture with salt and pepper to elevate the flavors.

        Assemble the Bowls: In four serving bowls, create a base layer with the warm, cooked jasmine rice. Evenly distribute the sautéed corn and bell pepper mixture over the rice, followed by the cooked chicken on top.

          Add Fresh Ingredients: To finish the bowls, crown them with diced avocado, sprinkle generously with crumbled feta cheese, and top with finely chopped cilantro for a burst of freshness.

            Final Touch: For an extra zesty flavor, squeeze additional lime juice over each bowl just before serving. Enjoy your delicious creation while it's fresh!

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

                - Presentation Tips: Serve in colorful bowls to reflect the vibrant ingredients. You can also garnish with lime wedges and extra cilantro for added visual appeal.