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- 2 cups cooked jasmine rice - 1 lb chicken breast, diced - 1 cup corn kernels (fresh or frozen) - 1/2 cup red bell pepper, diced - 1/2 cup red onion, diced - 1 avocado, sliced - 1/2 cup crumbled feta cheese - 1/4 cup Greek yogurt or sour cream - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - Salt and pepper to taste The main ingredients are simple yet full of flavor. The cooked jasmine rice serves as a soft base. The diced chicken breast gives protein and heartiness. Fresh or frozen corn adds sweetness and crunch. Diced red bell pepper and red onion add color and zest. For a creamy touch, you can add avocado slices. Crumbled feta cheese adds a salty burst. Drizzling Greek yogurt or sour cream enhances the taste and makes each bite rich. When it comes to seasonings, olive oil brings a smooth richness. Smoked paprika gives warmth and depth. Cumin adds a hint of earthiness. Don’t forget salt and pepper; they elevate all the flavors. Gather all these ingredients, and you’re ready to create a meal that’s not just tasty but also visually appealing! {{ingredient_image_1}} 1. Heat two tablespoons of olive oil in a large skillet over medium heat. 2. Dice one pound of chicken breast. 3. Season the chicken with one teaspoon of smoked paprika, one teaspoon of cumin, salt, and pepper. 4. Add the seasoned chicken to the hot skillet. 5. Cook for six to eight minutes. The chicken should be golden brown and fully cooked. 6. Remove the chicken from the skillet and set it aside. 1. In the same skillet, add one cup of corn kernels, half a cup of diced red bell pepper, and half a cup of diced red onion. 2. Sauté the vegetables for about five minutes. They should be tender and slightly charred. 3. Stir in the juice of one lime for a fresh, tangy flavor. 1. Start with two cups of cooked jasmine rice as your base. 2. Layer the cooked chicken on top of the rice. 3. Add the sautéed corn and vegetable mixture over the chicken. 4. Top with slices of one avocado and sprinkle with a quarter cup of chopped cilantro. 5. If you like, crumble half a cup of feta cheese on top. 6. For extra richness, drizzle with Greek yogurt or sour cream. To ensure your chicken is fully cooked, use a meat thermometer. Aim for an internal temperature of 165°F. This guarantees safety and juiciness. Cut the chicken into small, even pieces. Smaller pieces cook faster and more evenly. For a golden brown finish, start with a hot skillet. Heat your olive oil before adding the chicken. This helps achieve that lovely crust. Avoid overcrowding the pan. Cook in batches if needed to brown each piece well. Using fresh ingredients makes a big difference. Fresh corn tastes sweeter and adds crunch. If you use frozen corn, thaw it first for better results. For seasoning, you can swap smoked paprika for chili powder for a kick. Add lime zest for bright flavor. Herbs like oregano or thyme can also enhance the dish. Feel free to experiment based on your taste. Serving your bowls with flair attracts attention. Use wide, shallow bowls to show off the layers. Start with a mound of jasmine rice, then add the chicken and veggies on top. For garnishing, slice the avocado neatly and place it artfully. Sprinkle cilantro over the bowl for color. If using feta, crumble it just before serving for freshness. Adjust serving sizes based on your guests. Consider smaller portions for appetizers and larger ones for main courses. Pro Tips Use Fresh Corn: If possible, use fresh corn on the cob for the best flavor. Grilling the corn before adding it to the skillet can enhance its sweetness and add a smoky flavor. Marinate the Chicken: For extra flavor, marinate the diced chicken in lime juice, smoked paprika, and cumin for at least 30 minutes before cooking. Customize Your Toppings: Feel free to add other toppings like diced tomatoes, jalapeños, or a sprinkle of chili powder for some heat. Make it a Meal Prep: This dish is perfect for meal prepping. Store components separately in the fridge and assemble bowls as needed for a quick, healthy meal throughout the week. {{image_2}} You can make a tasty vegetarian version of this dish. Just swap the chicken for a plant-based protein. Options like tofu or tempeh work great. You can also use beans like black beans or chickpeas. Adding extra veggies boosts flavor and nutrition. Try bell peppers, zucchini, or even jalapeños for a kick. You don't have to stick to jasmine rice. Quinoa or brown rice are excellent choices too. If you want a low-carb option, cauliflower rice fits well here. Just remember to adjust the cooking times. Quinoa takes about 15 minutes, while brown rice may need 30 minutes. Cauliflower rice cooks in just a few minutes, so add it at the end. Want to take your bowls to the next level? Experiment with different cheeses. Feta adds a creamy, salty flavor. You might also try cotija or even a sharp cheddar. If you like heat, throw in some diced jalapeños or a splash of hot sauce. These additions bring more layers of flavor to your meal. To keep your Street Corn Chicken Rice Bowls fresh, follow these steps: - Let the bowls cool down to room temperature. - Use airtight containers to store each component separately. - Store in the fridge for up to three days. This way, the flavors stay bright and tasty. When you're ready to enjoy your leftovers, use these methods: - Microwave: Heat in short bursts, stirring in between. - Skillet: Warm on low heat, adding a splash of water if needed. To keep the texture, avoid overheating. Stir often to prevent sticking. If you want to freeze your bowls, here’s how: - Assemble the bowls, but skip the avocado and yogurt. - Wrap tightly with foil or plastic wrap, then place in a freezer bag. - Freeze for up to two months. To thaw, move to the fridge overnight. Reheat using the microwave or skillet, adding fresh toppings for flavor. Yes, you can use brown rice. However, it takes longer to cook. Brown rice may also have a nuttier taste. Cook it according to package directions. This will help match it with the other flavors. If you want a corn substitute, try diced zucchini or bell peppers. You can also use black beans for a different texture. Quinoa or barley works well too. These options will keep your dish tasty. To make this dish gluten-free, check all labels. Use gluten-free chicken broth if you want more flavor. Make sure your spices are gluten-free as well. This way, everyone can enjoy your meal without worry. Yes, you can make this dish ahead. Cook the chicken and veggies, then store them in the fridge. Make the rice fresh when you serve. This keeps the rice fluffy and warm. You can also assemble the bowls and cover them. Just reheat before serving. This blog showed you how to make tasty street corn chicken rice bowls. We covered the key ingredients, including jasmine rice, chicken, corn, and spices. I shared simple steps for cooking and assembling the bowls. With tips for storing and reheating, you'll enjoy leftovers too. Don’t forget the variations for added flavors and options. Try mixing in different veggies or grains. Cooking can be fun and easy, and these bowls are sure to please. Enjoy making this dish and share your results!

Street Corn Chicken Rice Bowls

A delicious and vibrant bowl featuring jasmine rice, seasoned chicken, fresh corn, and colorful vegetables, topped with avocado and feta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked jasmine rice
  • 1 lb chicken breast, diced
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup red bell pepper, diced
  • 1/2 cup red onion, diced
  • 1 whole avocado, sliced
  • 1/4 cup cilantro, chopped
  • 1 whole lime, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup Greek yogurt or sour cream (for drizzling)

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with smoked paprika, cumin, salt, and pepper. Cook for about 6-8 minutes or until chicken is fully cooked and golden brown. Remove from skillet and set aside.
  • In the same skillet, add the corn, red bell pepper, and red onion. Sauté for about 5 minutes until the vegetables are tender and slightly charred. Stir in lime juice for added zest.
  • To assemble the bowls, start with a base of jasmine rice. Layer the cooked chicken and the sautéed corn-vegetable mix on top.
  • Add slices of avocado and sprinkle chopped cilantro over the bowls. If using, crumble feta cheese on top for a creamy finish.
  • Drizzle with Greek yogurt or sour cream for a rich texture contrast and enhanced flavors.

Notes

Feel free to customize with your favorite toppings.
Keyword chicken, healthy, rice bowl, street corn