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Are you ready to elevate your meal game with a dish that brings together vibrant flavors and nutritious ingredients? The Street Corn Chicken Rice Bowl is a delightful fusion of textures and tastes that exemplifies modern culinary trends. This bowl, inspired by the beloved street corn often enjoyed at fairs and food stalls, showcases a symphony of fresh ingredients, bold spices, and wholesome goodness. It’s not just a meal; it’s an experience that transports your taste buds to bustling street corners filled with the aroma of grilled corn and spices.

Street Corn Chicken Rice Bowl

Spice up your weeknight dinners with this delicious Street Corn Chicken Rice Bowl! Featuring juicy chicken thighs, aromatic jasmine rice, sweet corn, vibrant bell peppers, creamy avocado, and a zesty lime finish, this dish is a feast for the senses. Customizable for different dietary needs, it's perfect for everyone. Try this healthy, flavorful recipe today! #StreetCorn #RiceBowl #HealthyEating #MealPrep #ComfortFood #FoodInspiration #DeliciousRecipes #CookingAtHome
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup uncooked jasmine rice

2 cups chicken broth

1 cup corn kernels (fresh or canned)

1 red bell pepper, diced

1 avocado, diced

1 cup cherry tomatoes, halved

1/4 cup cilantro, chopped

1 lime, juiced

1/2 cup cotija cheese, crumbled

1 teaspoon smoked paprika

1 teaspoon chili powder

2 tablespoons olive oil

Salt and pepper to taste

Instructions
 

Prepare the Chicken: In a bowl, combine the chicken thighs, smoked paprika, chili powder, olive oil, salt, and pepper. Toss until the chicken is well coated. Let marinate for about 15 minutes.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, bring the chicken broth to a boil. Add the rinsed rice, cover, and reduce heat to low. Simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

      Cook the Chicken: While the rice is cooking, heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-7 minutes per side, or until cooked through and golden brown. Remove from the skillet and let rest for a few minutes before slicing.

        Prepare the Corn Mixture: In the same skillet, add the corn kernels and diced red bell pepper. Sauté for about 3-4 minutes until heated through and slightly charred. Season with salt and pepper.

          Assemble the Bowl: In a serving bowl, place a generous scoop of the fluffy jasmine rice. Top with sliced chicken, the corn and bell pepper mixture, diced avocado, and cherry tomatoes.

            Add Finishing Touches: Drizzle with lime juice and sprinkle with chopped cilantro and cotija cheese on top.

              Serve and Enjoy: Serve warm and enjoy your fresh Street Corn Chicken Rice Bowl packed with flavor!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4