Street Corn Chicken Rice Bowl: A Flavor-Packed Meal in One Bowl
This Street Corn Chicken Rice Bowl holds a special place in my heart, as it reminds me of summer evenings spent at local fairs, where the air was filled with the tantalizing aroma of grilled corn and spices. Each bite of this dish transports me back to those carefree days, making it a staple in my kitchen. It’s not just a meal; it’s a celebration of flavors and memories.
What Makes It Special
There are several reasons why this recipe stands out:
- Flavor Explosion: The combination of grilled chicken, sweet corn, and zesty toppings creates a delightful medley of flavors.
- One-Bowl Wonder: Everything you need is packed into one bowl, making it perfect for busy weeknights.
- Customizable: You can easily adjust the ingredients to suit your taste or dietary preferences.
- Quick and Easy: With minimal prep and cook time, you can whip this up in no time!
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4
- 2 cups cooked rice (white or brown)
- 1 lb chicken breast, diced
- 2 cups corn (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped cilantro
- 1 lime, juiced
Let’s Get Cooking
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In a large skillet, heat the olive oil over medium heat. Add the diced chicken, chili powder, cumin, salt, and pepper. Cook until the chicken is browned and cooked through, about 7-10 minutes.
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Add the corn to the skillet and cook for an additional 5 minutes, stirring occasionally.
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In a large bowl, combine the cooked rice, chicken, and corn mixture. Squeeze lime juice over the top and mix well.
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Serve the rice bowl topped with crumbled feta cheese and chopped cilantro.
My Pro Tips
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For an extra kick, add diced jalapeños or a splash of hot sauce to the chicken while cooking.
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Feel free to substitute the chicken with grilled shrimp or tofu for a different protein option.
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Make it a meal prep favorite by dividing the ingredients into containers for easy lunches throughout the week.
What to Serve With It
- Fresh avocado slices
- Chips and salsa
- A refreshing cucumber salad
- A cold glass of iced tea or lemonade
FAQs
Q: Can I make this dish vegetarian?
A: Absolutely! Just replace the chicken with grilled vegetables or tofu, and you’ll have a delicious vegetarian option.
Q: How can I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.
The Heart of the Dish
This Street Corn Chicken Rice Bowl is more than just a meal; it’s a reminder of the joy that comes from sharing food with loved ones. Each bite is a celebration of flavors that brings back cherished memories and creates new ones. I hope you enjoy making this dish as much as I do!
Your Turn
I invite you to try this recipe and make it your own! Feel free to tweak the ingredients, add your favorite toppings, and share your experiences. I’d love to hear how it turns out for you!
Street Corn Chicken Rice Bowl: A Flavor-Packed Meal in One Bowl
Ingredients
- 2 cups cooked rice
- 2 cups cooked and shredded chicken
- 1 cup street corn (grilled corn with lime and cotija cheese)
- 1 avocado, sliced
- 1/2 cup salsa
- Tortilla chips for serving
- 1 cucumber, diced
- Lime wedges for garnish
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine the cooked rice, shredded chicken, and street corn. Mix well.
- Season the mixture with salt, pepper, and fresh cilantro to taste.
- Divide the rice and chicken mixture into serving bowls.
- Top each bowl with fresh avocado slices and a sprinkle of tortilla chips.
- Serve with salsa, cucumber salad, and lime wedges on the side.
Nutrition Information
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