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- 2 cups cooked white or brown rice - 1 lb boneless, skinless chicken thighs or breasts - 1 cup corn kernels (fresh, canned, or frozen) - 1 medium red bell pepper, diced - 1/2 cup red onion, finely chopped - 1 ripe avocado, sliced - Fresh cilantro, chopped, for garnish - 2 tablespoons olive oil - 2 tablespoons fresh lime juice - Spice mix: chili powder, smoked paprika, ground cumin, salt, and pepper In this recipe, I focus on simple, fresh ingredients. You can choose white or brown rice, which makes a great base. The chicken is the star, and you can use thighs or breasts for juicy flavor. Corn adds sweetness and a nice crunch to the dish. For the veggies, red bell pepper brightens up the bowl. It not only looks good but also packs in vitamins. The red onion gives a sharp bite, while the avocado adds creaminess. I love to sprinkle fresh cilantro on top. It brings a burst of flavor that ties everything together. The seasonings are key to making this dish pop. Olive oil and lime juice make a tangy marinade for the chicken. The spice mix of chili powder, smoked paprika, and cumin creates warmth and depth. Salt and pepper enhance all the flavors in each bite. This easy meal is packed with colors and flavors. Plus, it’s healthy and satisfying. You can enjoy it as a quick dinner or a tasty lunch. {{ingredient_image_2}} First, I whisk together the marinade ingredients. I mix olive oil, lime juice, chili powder, smoked paprika, ground cumin, salt, and pepper. This creates a tasty blend. I then add the chicken to the bowl. I make sure each piece is coated well. After that, I cover the bowl and put it in the refrigerator. I let the chicken marinate for at least 30 minutes. This helps the flavors soak in. Next, I preheat my grill pan or skillet over medium-high heat. Once it’s hot, I place the marinated chicken pieces on it. I cook each side for about 6-7 minutes. I watch for the chicken to be fully done. The inside should reach 165°F (75°C). After cooking, I remove the chicken from heat. I let it rest for a few minutes before slicing it into strips. In the same skillet, I add diced red bell pepper and corn kernels. I sauté them over medium heat for about 5 minutes. I stir occasionally to ensure even cooking. The bell pepper should turn tender and bright. I season the mix with salt and pepper to taste. Now, I grab four serving bowls. I evenly distribute the cooked rice as the base layer in each bowl. On top of the rice, I arrange the sliced chicken, sautéed corn, and bell pepper mix. I artfully place sliced avocado over the top. This makes the dish look colorful and inviting. To finish, I sprinkle crumbled feta cheese on top. I also add a generous handful of fresh chopped cilantro. This adds a burst of flavor and freshness. The bowls are now ready to impress! - Ensure chicken reaches 165°F internal temperature. This keeps it safe to eat. - Use a non-stick skillet for easy cooking. It helps prevent sticking and makes cleanup easy. - Serve with lime slices and extra cilantro. This adds color and freshness to your dish. - Use colorful bowls for visual appeal. Bright bowls make the meal look more inviting. - Experiment with additional spices or toppings. Try adding jalapeños for heat or lime zest for brightness. - Use grilled vegetables for added taste. Grilled corn or zucchini can boost the flavor profile. Pro Tips Marinate Longer for Flavor: For even more depth of flavor, consider marinating the chicken for a few hours or overnight. This allows the spices to penetrate the meat more thoroughly. Use a Meat Thermometer: To ensure the chicken is cooked perfectly, use a meat thermometer. It should reach an internal temperature of 165°F (75°C) for safe consumption. Add Heat with Jalapeños: If you enjoy a bit of spice, diced jalapeños can be sautéed with the corn and bell pepper for an extra kick. Experiment with Toppings: Feel free to customize your bowls with additional toppings like black beans, sour cream, or salsa to suit your taste. {{image_4}} You can switch the chicken for shrimp or tofu. Shrimp cooks fast and adds a sweet touch. Tofu is a great option for plant-based meals. You can also try different cuts of chicken. Thighs are juicier, while breasts are leaner. Each cut offers a unique taste and texture. For a vegetarian twist, swap chicken with black beans or chickpeas. Both options offer protein and a hearty feel. If you want a vegan meal, just leave out the feta cheese. You still get a tasty bowl full of flavor and color. Using seasonal vegetables brightens the dish. Fresh corn, squash, or peppers add a pop of color and taste. You can also change spices based on what’s in season. This keeps your bowls fresh and exciting all year round. Store any leftovers in airtight containers. This keeps them fresh and tasty. You can keep the bowls in the fridge for up to 3 days. Remember to let them cool before sealing. This helps prevent condensation inside the container. If you want to save the meal for later, freeze chicken and toppings separately if possible. This way, you retain the best texture. The flavors stay bright. It's best to eat frozen meals within 1 month. Label each container with the date for easy tracking. When it’s time to eat, reheat in a microwave or skillet until warm. Stir occasionally to heat evenly. Avoid overcooking to prevent dryness and keep the chicken juicy. Check the temperature; it should be hot all the way through before serving. Yes, brown rice can be used for added nutrition. Brown rice has more fiber and minerals than white rice. It gives a nutty flavor and chewy texture that pairs well with the other ingredients. Just remember to cook it a bit longer than white rice. Add more chili powder or jalapeños for heat. You can also try hot sauce or diced fresh chilies. Adjust the spice level to your taste. Start with a small amount and add more as needed. This way, you control the heat in your dish. Yes, marinate chicken or prepare bowls ahead for convenience. You can marinate the chicken a day before, so it absorbs more flavor. Cooked rice can also be prepped in advance. Assemble the bowls shortly before serving to keep everything fresh. This article shared a simple and tasty recipe for chicken rice bowls. You learned about the main ingredients, the steps to cook, and helpful tips. The variations let you customize your meal to your taste. You can make this dish vegetarian, use different proteins, or even adjust spices for seasonal flavors. Remember, proper storage keeps your bowls fresh for longer. With this guide, you can create a nutritious, delightful meal at home any time. Enjoy cooking and eating your tasty chicken rice bowls!

Street Corn Chicken & Rice Bowls

A delicious and vibrant bowl featuring marinated chicken, sautéed corn, and fresh vegetables served over rice.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups cooked white or brown rice
  • 1 lb boneless, skinless chicken thighs or breasts
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 medium red bell pepper, diced
  • 0.5 cup red onion, finely chopped
  • 1 ripe avocado, sliced
  • 0.25 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon ground cumin
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped

Instructions
 

  • In a mixing bowl, whisk together the olive oil, lime juice, chili powder, smoked paprika, ground cumin, salt, and pepper until well blended. Add the chicken to the bowl, ensuring each piece is well-coated with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes.
  • Preheat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken pieces. Cook for approximately 6-7 minutes on each side, or until the chicken is completely cooked through and has developed a nice char. Remove the chicken from heat and allow it to rest before slicing it into strips.
  • In the same skillet, add the diced red bell pepper and corn kernels. Sauté over medium heat for about 5 minutes, stirring occasionally, until the bell pepper becomes tender. Season with salt and pepper to taste.
  • In four serving bowls, evenly distribute the cooked rice as the base layer. Neatly arrange the sliced chicken, sautéed corn, and bell pepper mixture on top of the rice. Add the sliced avocado over the top.
  • Finish the bowls by sprinkling crumbled feta cheese and a generous handful of fresh chopped cilantro on top.

Notes

For an Instagram-worthy dish, serve the bowls with a slice of lime on the side and extra cilantro sprigs for color.
Keyword chicken, easy dinner, rice bowl, street corn