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To make a tasty Street Corn Chicken Rice Bowl, you will need: - 1 cup jasmine rice - 2 cups chicken broth - 2 chicken breasts, grilled and sliced - 1 cup corn (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 avocado, diced - 1 cup cherry tomatoes, halved - 1/2 cup crumbled cotija cheese - 1/4 cup fresh cilantro, chopped - 1 tablespoon lime juice - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Olive oil for grilling You can swap ingredients if you want to change things up. For the rice, you could use brown rice for more fiber. Quinoa is a great gluten-free option too. If you can’t find cotija cheese, feta works well. You can use lime juice or lemon juice, depending on what you have. For the corn, fresh corn is best, but canned corn is just fine. Using fresh ingredients makes a big difference. Fresh corn brings sweetness and crunch. Ripe avocado adds creaminess. The red bell pepper gives color and a sweet taste. Fresh cilantro adds a pop of flavor and a nice smell. When you use fresh produce, your Street Corn Chicken Rice Bowl will taste amazing. You want your meal to be fun and full of flavor, so go for the freshest options you can find! For the full recipe, check out the section below. To make perfect jasmine rice, start by rinsing 1 cup of rice under cold water. This removes excess starch and helps keep the rice fluffy. In a medium saucepan, combine the rinsed rice and 2 cups of chicken broth. Bring this mixture to a boil over medium heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. After cooking, remove the pot from heat but keep it covered for another 5 minutes. Fluff the rice with a fork and set it aside. For juicy chicken breasts, start with 2 chicken breasts. Brush them with olive oil and season with salt, pepper, chili powder, and smoked paprika. This adds great flavor. Preheat your grill to medium-high heat. Place the breasts on the grill and cook for about 6-7 minutes on each side. You want them cooked through and no longer pink inside. Use a meat thermometer to ensure they reach 165°F. Once done, remove them from the grill and let them rest for a few minutes before slicing them into strips. Now let’s make the corn topping. Heat a skillet over medium heat and add a drizzle of olive oil. Add 1 cup of corn and 1 diced red bell pepper to the pan. Sauté this mixture for about 5-6 minutes until the corn is tender and slightly charred. Season with salt and pepper to taste. To put your bowl together, start with a generous layer of the cooked rice at the bottom. Then, add the sliced grilled chicken on top. Next, add the sautéed corn and bell pepper mixture. You can also add 1 diced avocado, 1 cup of halved cherry tomatoes, and 1/2 cup of crumbled cotija cheese for extra flavor. Finish your bowl by drizzling lime juice over the top and garnishing with 1/4 cup of chopped cilantro. Enjoy your Street Corn Chicken Rice Bowl while it's warm! To make your chicken burst with flavor, start with good seasoning. Use olive oil, salt, and pepper. Add chili powder and smoked paprika for a smoky kick. Let the chicken marinate for at least 15 minutes. This step helps the spices soak in. When grilling, make sure the grill is hot. This keeps the chicken juicy and gets nice grill marks. Grill each side for 6-7 minutes. Always check that the chicken is fully cooked. It should reach an internal temp of 165°F. Cooking rice well is key for a great bowl. Use jasmine rice for a fragrant touch. Rinse the rice before cooking to remove extra starch. This helps it stay fluffy. Combine the rice with chicken broth instead of water. This adds flavor and richness. Bring it to a boil, then cover and lower the heat. Cook for 15 minutes. After it's done, fluff the rice with a fork. This keeps it light and airy. A beautiful bowl makes the meal more fun. Start with a base of rice in the bowl. Layer the grilled chicken on top. Next, add your sautéed corn and bell pepper mix. This adds color and texture. Then, sprinkle diced avocado and halved cherry tomatoes for freshness. Finish with crumbled cotija cheese and chopped cilantro. A lime drizzle on top adds a zesty touch. Arrange ingredients so each color shines. Serve warm for the best experience. For the full recipe, check the details above! {{image_2}} You can easily make this dish vegetarian. Swap the chicken for grilled portobello mushrooms or marinated tempeh. Both options add a rich, earthy flavor. Use the same spices for a tasty kick. Grilled zucchini also works well, adding a nice texture. If you want a different protein, shrimp is a great choice. Cook it quickly on the grill for a light and tasty option. Tofu is another excellent swap. Press the tofu to remove water, then marinate it in lime juice and spices. Grill or sauté it until golden. Get creative with your toppings! Add black beans for protein and fiber. Pickled red onions give a nice zing. You can also sprinkle some crushed tortilla chips for crunch. Fresh herbs like basil or mint can add an unexpected twist. Try different cheeses too, like feta or Monterey Jack, for varied flavors. You can find the Full Recipe to explore more options. Enjoy customizing your Street Corn Chicken Rice Bowl! After making your Street Corn Chicken Rice Bowl, store leftovers in airtight containers. This keeps the food fresh and tasty. Make sure to separate the rice, chicken, and toppings. This way, flavors stay bright. Use the leftovers within three days for the best taste. To reheat, use the microwave or a skillet. If you use the microwave, heat in short bursts. Stir between each burst to ensure even heating. For a skillet, add a splash of chicken broth to keep moisture. This helps the rice and chicken stay soft and flavorful. You can freeze the rice and chicken for later use. Store them in freezer-safe bags or containers. Make sure to remove as much air as possible. When you're ready to eat, thaw the rice and chicken in the fridge overnight. Reheat them fully before serving. This keeps the taste fresh and delicious. For a complete guide, check the Full Recipe. You can pair your bowl with a fresh salad. A simple green salad adds crunch. Chips and salsa also work well for extra flavor. If you want a drink, try a cold limeade or iced tea. These will balance the meal's richness and make it fun. To add heat, sprinkle some cayenne pepper or red pepper flakes. You can also mix in a spicy sauce, like hot sauce or sriracha. If you like fresh flavors, consider adding diced jalapeños or a spicy salsa. Adjust the spice to fit your taste. Yes, you can make parts of the bowl ahead. Cook the rice and chicken in advance. Store them in airtight containers in the fridge. The corn topping can also be prepped and stored. Assemble the bowls right before serving for the best taste. For the full recipe, check out the details above. To make the Street Corn Chicken Rice Bowl, start with jasmine rice. Cook it in chicken broth for flavor. Grill two chicken breasts and slice them. Sauté corn and red bell pepper until tender. Assemble your bowl with rice, chicken, corn mixture, and fresh toppings. Drizzle with lime juice and top with cilantro. This dish blends textures and flavors, making it a fun meal. This Street Corn Chicken Rice Bowl packs a punch. Each serving has about: - Calories: 540 - Protein: 32g - Carbohydrates: 56g - Fat: 20g - Fiber: 7g The chicken and corn offer great protein and fiber. The veggies add vitamins and minerals. Enjoy this dish, knowing it’s balanced and nutritious. Pair this bowl with refreshing drinks. Here are some ideas: - Lemonade: Its sweetness balances the spices. - Iced Tea: A light herbal tea complements the meal. - Sparkling Water: Add lime for a zesty touch. These drinks enhance the flavors and keep you refreshed. Enjoy your tasty meal with a perfect drink! This blog post covered all you need for a delicious Street Corn Chicken Rice Bowl. We listed all the ingredients and gave you good swaps if needed. Fresh produce enhances the flavors. I shared step-by-step cooking tips for rice and chicken, plus how to make a tasty corn topping. For variation, I discussed vegetarian options and other proteins. Storing and reheating leftovers helps you enjoy the dish again. In my final thoughts, this bowl is fun to make and customize. Enjoy your cooking adventure!

Street Corn Chicken Rice Bowl

Elevate your dinner game with the delicious and vibrant Street Corn Chicken Rice Bowl! This recipe combines juicy grilled chicken, fresh corn, and colorful veggies over flavorful jasmine rice, making every bite a delight. Discover easy steps for perfect rice and tips for customization to fit your tastes. Perfect for meal prep and leftover magic, this bowl is sure to become a family favorite! Click through for the full recipe and start your culinary journey today!
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Ingredients
  

1 cup jasmine rice

2 cups chicken broth

2 chicken breasts, grilled and sliced

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced

1 avocado, diced

1 cup cherry tomatoes, halved

1/2 cup crumbled cotija cheese

1/4 cup fresh cilantro, chopped

1 tablespoon lime juice

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

Olive oil for grilling

Instructions
 

Cook the Rice: In a medium saucepan, combine jasmine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and has absorbed all the liquid. Fluff with a fork and set aside.

    Grill the Chicken: Season the chicken breasts with olive oil, salt, pepper, chili powder, and smoked paprika. Grill over medium-high heat for about 6-7 minutes on each side or until cooked through. Remove from grill and slice into strips.

      Prepare the Corn Topping: In a skillet over medium heat, add a drizzle of olive oil and sauté the corn and diced red bell pepper for about 5-6 minutes or until tender and slightly charred. Season with salt and pepper.

        Assemble the Bowls: In serving bowls, layer a generous portion of the cooked rice at the bottom. Top with slices of grilled chicken, sautéed corn and bell pepper mixture, diced avocado, halved cherry tomatoes, and crumbled cotija cheese.

          Finish with Freshness: Drizzle lime juice over each bowl and garnish with chopped cilantro.

            Serve Immediately: Enjoy your vibrant and flavorful Street Corn Chicken Rice Bowl while it's warm!

              Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings