I am excited to share my take on the Street Chicken Rice Bowl. Tender chicken breast pairs with hearty brown rice, fresh corn, and diced red bell pepper. Avocado and lime juice brighten the dish, while garlic and chili powder lend a subtle kick. This bowl is a nourishing, balanced option for any meal.

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I’ve been experimenting in the kitchen and came up with my Healthy And Delicious Street Corn Chicken Rice Bowl recipe that’s been quickly becoming a fave for easy lunches and dinner ideas. I start by sautéing bite sized chicken breast with garlic and a drizzle of olive oil until it gets a nice sear, then I add in fresh corn kernels and red bell pepper.

Once the chicken is done, I stir in brown rice and let the flavors meld together with a squeeze of lime juice and a sprinkle of chili powder and cumin. Tossing in diced avocado and chopped cilantro at the end gives the dish a bright, fresh crunch that really takes it to the next level.

I love how this street chicken rice bowl manages to be both a healthy meal inspiration and a tasty lunch option that doesn’t feel like you’re missing out on flavor. Enjoy!

Why I Like this Recipe

I really love how this recipe brings together flavors that just make my mouth water. First, it’s super quick and easy to prep, so even when I’m in a rush I can get a tasty, filling meal on the table without too much hassle. Second, the mix of spicy chicken, sweet corn and that fresh burst of lime juice creates a flavor explosion in every bite that I just can’t get enough of. Third, I really appreciate how healthy it is – getting lean protein, whole grains, and loads of veggies all in one bowl makes me feel better after eating. Lastly, the creamy avocado and bright cilantro not only add a cool texture and pop of colour but also make the dish look as awesome as it tastes even when it’s just me eating it alone.

Ingredients

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Chicken breast: lean protein that builds muscles and is low in fat.
Brown rice: whole grain carbs full of fiber and steady energy.
Fresh corn: sweet, crunchy and gives extra fiber and vitamins.
Red bell pepper: rich in vitamin C, adds crunch and bright color.
Avocado: creamy taste packed with healthy fats for a unique flavor.
Lime: tangy juice that lifts the dish with a fresh sour kick.

Ingredient Quantities

1 lb chicken breast, cut into bite sized pieces

2 cups cooked brown rice

2 to 3 ears fresh corn, kernels removed (about 2 cups)

1 red bell pepper, diced

1 avocado, diced

1 lime, juiced (plus extra wedges if you want)

2 cloves garlic, minced

2 Tbsp olive oil

1 tsp chili powder

1/2 tsp ground cumin

Salt and pepper, to taste

1/4 cup fresh cilantro, chopped

How to Make this

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1. Start by prepping all your ingredients – cut the chicken into bite sized pieces, dice the red bell pepper and avocado, remove about 2 cups of corn kernels from 2 to 3 ears, mince the garlic, and roughly chop the cilantro.

2. In a big skillet, heat the 2 Tbsp of olive oil over medium heat and add the minced garlic. Let it sauté for about a minute until it’s fragrant.

3. Toss in the chicken pieces along with 1 tsp chili powder, 1/2 tsp cumin, and a good pinch of salt and pepper. Cook until the chicken starts to turn golden and is almost cooked through.

4. Now add the diced red bell pepper and fresh corn kernels onto the chicken. Keep stirrin’ everything so the flavors mix, and let it cook for about 3 to 4 minutes until the veggies soften a bit.

5. Squeeze the juice of 1 lime right into the skillet over the chicken and veggies. Stir it all together so that tangy brightness gets spread evenly.

6. While that’s cooking, reheat or get ready your 2 cups of cooked brown rice and spoon it into your serving bowl as the base.

7. Once the chicken and veg mix is done, spoon it evenly over the rice.

8. Top the bowl off with the diced avocado which gives you a nice creamy texture.

9. Finally, scatter 1/4 cup of chopped fresh cilantro on top for a burst of color and extra flavor.

10. If you like extra tang, serve with additional lime wedges on the side and dig in while warm and delicious!

Equipment Needed

1. Chef’s knife and cutting board – for chopping the chicken, red bell pepper, avocado, garlic and cilantro
2. Measuring spoons and cups – to measure spices, olive oil and the corn kernels
3. Large skillet – to sauté garlic and cook the chicken and vegetables
4. Spatula – to stir the ingredients evenly in the skillet
5. Citrus juicer – to squeeze the lime juice with ease
6. Serving bowl – for assembling the brown rice base with the cooked chicken and veggies

FAQ

Q: How do I keep the chicken juicy and flavorful?

A: Make sure you don’t overcook it. A quick sear on high heat after seasoning works best. Also, letting it rest for a few minutes helps keep it moist.

Q: Can I swap the brown rice for something else?

A: Sure, you can use white rice or quinoa if youre lookin for a different texture. Brown rice adds a nutty flavor and extra fiber tho.

Q: Is it ok to use frozen corn instead of fresh?

A: Yes, frozen corn works fine. Just thaw it and pat it dry so it doesn’t water down the bowl.

Q: What if I dont have chili powder?

A: You can use a mix of paprika and a pinch of cayenne pepper as a substitute. Its not exactly the same but it still gives a nice kick.

Q: Any extra tips for perfecting the brown rice?

A: Rinse the rice before cooking, and make sure you use the right water ratio. Letting it sit covered for 10 minutes after cooking helps it fluff up.

Healthy And Delicious Street Corn Chicken Rice Bowl Recipe Substitutions and Variations

If you dont have chicken breast, try using boneless chicken thighs or even turkey breast for a different twist.
Instead of brown rice, you could use quinoa or cauliflower rice if you want a lighter option.
If fresh corn is not available, frozen corn kernels work pretty well once they’re thawed.
You can swap out red bell pepper with yellow or orange bell peppers, they have a similar crunch and sweetness.
Don’t have a lime? Lemon juice is a good substitute for that zesty kick.

Pro Tips

1. Try marinating the chicken for like fifteen minutes in some extra lime juice, salt, and spices before cooking. This helps boost the flavor and makes it more tender, trust me.
2. When you cook the garlic in the oil, keep an eye on it so it doesn’t burn. It can quickly go from perfect to bitter which ruins the dish.
3. For the corn, if you can, let it sit in the skillet for a few extra minutes so you get a caramelized flavor. It makes the dish taste more rich and adds a cool texture.
4. Add the avocado and cilantro at the very end since they are delicate. If you wait too long, the avocado might get mushy and the cilantro will lose its fresh vibe.