Street Corn Chicken Bowls

$Here are the key ingredients for your Street Corn Chicken Bowls. Each item brings great flavor and texture. - 2 cups cooked white rice - 1 lb chicken breast, diced - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1/2 cup red onion, finely chopped - 1 avocado, sliced - 1 cup cotija cheese, crumbled - 1/4 cup mayonnaise - 2 tablespoons lime juice - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro leaves for garnish (optional) The rice is the base for your bowl. It adds warmth and fullness. The chicken provides protein and heartiness. Corn gives a sweet crunch, while the red bell pepper adds color and flavor. Red onion brings a mild sharpness that pairs well with the creamy sauce. Cotija cheese adds a salty, crumbly finish that ties everything together. The mayonnaise and lime juice make a zesty dressing that brightens the whole dish. Smoked paprika and chili powder give depth and a slight kick. You can modify this list to suit your tastes. Enjoy creating your Street Corn Chicken Bowls! {{ingredient_image_1}} 1. Heating the skillet: Start by heating a large skillet over medium heat. Add one tablespoon of olive oil. This will help the chicken cook evenly. 2. Seasoning and cooking time: Next, add the diced chicken breast. Season it with smoked paprika, chili powder, salt, and pepper. Cook for 8 to 10 minutes. Stir occasionally until the chicken is golden and cooked through. Once done, remove it from heat and set it aside. 1. In the same skillet, add the corn kernels and the diced red bell pepper. Keep the heat on medium. 2. Sauté the corn and peppers for about 3 to 4 minutes. You want the corn to get slightly charred and the peppers to soften. This adds flavor and color. Remove from heat once done. 1. Grab a small bowl. In it, mix together 1/4 cup of mayonnaise and 2 tablespoons of lime juice. 2. Stir until you get a smooth and creamy sauce. This adds a nice tang to the bowls. 1. Start with the base. In serving bowls, add 2 cups of cooked white rice. 2. Next, layer on the cooked chicken, followed by the sautéed corn and peppers. 3. Top with sliced avocado for creaminess and color. 1. Drizzle the creamy lime sauce over each bowl. This adds a delicious zest. 2. Sprinkle crumbled cotija cheese on top. It gives a nice salty flavor. 3. If you like, add fresh cilantro leaves for a fresh touch. Enjoy your vibrant Street Corn Chicken Bowls! To make juicy chicken, heat your skillet well. Use medium heat to avoid burning. Add olive oil first, then the chicken. Season it with smoked paprika, chili powder, salt, and pepper. Cook for 8-10 minutes. When the chicken is golden brown, it’s done. Make sure to cut it into small pieces for even cooking. For great corn, use fresh or frozen kernels. Cook them in the same skillet after the chicken. Add the diced red bell pepper for color and flavor. Sauté them for 3-4 minutes over medium heat. Look for a nice char on the corn. This adds a smoky taste that makes the dish pop. You can switch up the sauce for fun! Try mixing Greek yogurt with lime juice instead of mayonnaise. Add some garlic powder for extra flavor. If you like spicy, mix in a bit of hot sauce. You can also use sour cream or avocado cream for a twist. These ideas keep your bowls exciting each time you make them! Pro Tips Use Fresh Corn: If possible, use fresh corn on the cob for a sweeter and crunchier texture. Simply cut the kernels off the cob and sauté them for the best flavor. Marinate the Chicken: For extra flavor, marinate the diced chicken in lime juice, smoked paprika, and chili powder for at least 30 minutes before cooking. Warm the Tortillas: Serve your bowls with warm corn or flour tortillas on the side. This adds a nice touch and helps to soak up the delicious flavors. Customize Your Toppings: Feel free to add other toppings like diced tomatoes, jalapeños, or black beans for more variety and flavor in your bowls. {{image_2}} You can easily make this dish meat-free. Replace the chicken with black beans or grilled mushrooms. Both options add a hearty texture. You can also use tofu; it's great for soaking up flavors. Want to add some heat? Toss in diced jalapeños while cooking the chicken. You can also drizzle hot sauce over your bowl before serving. This extra kick makes the dish exciting and bold. Use what’s fresh and local. In summer, add zucchini or cherry tomatoes. In fall, try butternut squash. These swaps keep your bowls new and fun all year. Adjust the corn to match your choice of veggies. To store leftovers of your Street Corn Chicken Bowls, let them cool first. Place the bowls in an airtight container. This keeps the flavors fresh and helps prevent spoilage. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing them. When reheating, place the bowls in the microwave. Heat in short bursts of one minute. Stir in between heating to ensure even warmth. This keeps the chicken juicy and the rice fluffy. If you find the dish dry, add a splash of water or lime juice before reheating. Yes, you can freeze Street Corn Chicken Bowls! Pack the bowls in airtight containers. They can last up to three months in the freezer. However, the avocado will not freeze well. Add fresh avocado after reheating for the best taste and texture. You can add a few simple items to your rice. Try cooking it in chicken broth instead of water. This adds a nice depth to the flavor. You can also mix in lime juice or zest for a fresh twist. A pinch of garlic powder or onion powder works well too. For a bit of spice, consider adding a dash of chili powder. Lastly, fresh herbs like cilantro can lift the taste of your rice. If you can't find cotija cheese, no worries! Feta cheese is a great alternative. It has a similar crumbly texture and salty taste. Another option is queso fresco, which is milder but still delicious. You can also use shredded mozzarella for a creamier feel. For a vegan choice, try nutritional yeast or vegan cheese crumbles. Yes, you can prepare parts of this dish ahead of time. Cook the chicken and veggies, then store them in the fridge. Cooked rice can also be made in advance. Just keep everything in separate containers to maintain freshness. You can assemble the bowls right before serving. This saves you time and makes dinner stress-free! To make the Street Corn Chicken Bowls gluten-free, check all labels on your ingredients. Most rice is gluten-free, but always double-check. Use gluten-free mayonnaise for the sauce. Cotija cheese is also gluten-free, making it a safe choice. Finally, ensure any spices you use are gluten-free. This way, everyone can enjoy this tasty meal! This blog post covered how to make tasty Street Corn Chicken Bowls. We explored the key ingredients, cooking steps, and creative variations. I shared tips to make your chicken juicy, sauté corn perfectly, and add flavor to your rice. You learned easy ways to store and reheat leftovers, too. Try this dish with your favorite twists. Enjoy each bite and share your experiences!$

Try these delicious Street Corn Chicken Bowls for a flavorful and healthy dinner! This easy chicken bowl recipe combines tender chicken, charred corn, fresh avocado, and a zesty lime dressing over a bed of rice. Perfect for quick dinner ideas, this corn and avocado chicken bowl is not only nutritious but also packed with flavor. Ready in just 30 minutes? Save this recipe today! #EasyChickenBowl #HealthyRiceBowls #QuickDinnerIdeas #StreetCornChickenBowls

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Ingredients

2 cups cooked white rice

1 lb chicken breast, diced

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1/2 cup red onion, finely chopped

1 avocado, sliced

1 cup cotija cheese, crumbled

1/4 cup mayonnaise

2 tablespoons lime juice

1 teaspoon smoked paprika

1 teaspoon chili powder

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro leaves for garnish (optional)

Instructions

Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with smoked paprika, chili powder, salt, and pepper. Cook for 8-10 minutes, or until fully cooked and golden brown. Remove from heat and set aside.

Prepare the Corn: In the same skillet, add the corn kernels and diced red bell pepper. Sauté for 3-4 minutes until the corn is slightly charred and the peppers are tender. Remove from heat.

Make the Sauce: In a small bowl, mix together the mayonnaise and lime juice. This will create a creamy dressing for your bowls.

Assemble the Bowls: In serving bowls, start with a base of cooked rice. Top each bowl with a portion of the cooked chicken, sautéed corn and peppers, and sliced avocado.

Add Finishing Touches: Drizzle the lime mayonnaise over the top of each bowl. Sprinkle with crumbled cotija cheese and garnish with fresh cilantro leaves if desired.

Serve: Enjoy your Street Corn Chicken Bowls immediately while everything is fresh and warm!

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