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In contemporary cuisine, rice bowls have surged in popularity, becoming a staple in many households and restaurants. Their versatility, ease of preparation, and ability to incorporate a variety of flavors and textures make them an ideal choice for busy weeknights or meal prep sessions. Among the myriad of rice bowl options available, the Street Corn Chicken Rice Bowl stands out as a vibrant and nutritious meal that captures the essence of street food with every bite.

Street Corn Chicken Rice Bowl

Discover the ultimate Street Corn Chicken Rice Bowl, a vibrant and nutritious dish that brings the excitement of street food to your table! This flavorful bowl features marinated chicken, sweet corn, fresh veggies, and creamy toppings, all served over fluffy jasmine rice. Perfect for busy weeknights or meal prep, it’s customizable to suit your taste. Dive into this delicious fiesta of flavors today! #RiceBowl #StreetFood #HealthyEating #MealPrep #Foodie
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Ingredients
  

2 cups cooked jasmine rice

1 lb boneless, skinless chicken thighs

2 cups fresh corn kernels (or frozen, thawed)

1 red bell pepper, diced

1 avocado, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 lime, juiced

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon chili powder

Salt and pepper to taste

1/2 cup crumbled feta cheese (optional)

1/2 cup sour cream or Greek yogurt (for drizzling)

Instructions
 

Prepare the Chicken: In a bowl, mix together the smoked paprika, garlic powder, chili powder, salt, and pepper. Rub the spice mixture all over the chicken thighs.

    Cook the Chicken: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 6-7 minutes per side, until fully cooked and juices run clear. Remove from heat and let rest for a few minutes, then slice into strips.

      Sauté the Corn: In the same skillet, add the corn kernels and diced red bell pepper. Sauté for about 3-4 minutes until the corn is slightly charred and the bell pepper is tender. Season with a pinch of salt and pepper.

        Mix the Sauce: In a small bowl, mix the sour cream (or Greek yogurt) with lime juice, a pinch of salt, and a bit of chopped cilantro to taste.

          Assemble the Bowls: Start with a base of jasmine rice in each bowl. Top with sliced chicken, sautéed corn and bell pepper mixture, diced avocado, red onion, crumbled feta cheese (if using), and fresh cilantro.

            Drizzle and Serve: Drizzle the lime-infused sauce over the top of each bowl. Serve with extra lime wedges on the side for an added zing!

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