Street Corn Chicken Bowl

$- 2 cups grilled chicken breast, diced - 2 cups corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 avocado, diced - 1/2 cup red onion, finely chopped - 1/2 cup crumbled feta cheese - 1/4 cup fresh cilantro, chopped - 1 tablespoon olive oil In this recipe, the main ingredients create a colorful and tasty bowl. Grilled chicken gives protein, while corn adds sweetness. The red bell pepper brings crunch, and avocado adds creaminess. Red onion gives a zesty kick, and feta provides a salty bite. Fresh cilantro brightens all the flavors. - 2 tablespoons lime juice - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste The seasoning is key to this dish. Lime juice adds tang. Smoked paprika gives a deep flavor. Chili powder adds warmth. Salt and pepper enhance everything. Together, these create a delicious mix that makes each bite pop. - Cooked brown rice or quinoa For the base, use cooked brown rice or quinoa. Both options are healthy and filling. They soak up the flavors from the chicken and corn mix. This makes each bowl hearty and satisfying. {{ingredient_image_1}} First, gather all your ingredients. You need: - 2 cups grilled chicken breast, diced - 2 cups corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 avocado, diced - 1/2 cup red onion, finely chopped - 1/2 cup crumbled feta cheese - 1/4 cup fresh cilantro, chopped - 1 tablespoon olive oil - 2 tablespoons lime juice - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - Cooked brown rice or quinoa for serving Start by dicing the grilled chicken, red bell pepper, avocado, and red onion. Make sure to cut them into small, even pieces. This helps with the overall look and taste. Next, measure out your spices. This includes the smoked paprika and chili powder. Get your salt and pepper ready too. Now, let’s cook! Heat the olive oil in a skillet over medium heat. Add the corn kernels. Sauté them for about 5 to 7 minutes. You want them to get a nice char. This adds flavor. After that, stir in the smoked paprika, chili powder, salt, and pepper. Cook for another minute. This helps the spices blend with the corn. In a large bowl, combine the diced grilled chicken, sautéed corn, red bell pepper, avocado, chopped red onion, and feta cheese. Drizzle the lime juice over the mixture. Toss everything gently to coat it well. To serve, spoon a generous portion of cooked brown rice or quinoa into your bowls. Top it with the chicken and corn mixture. For a beautiful touch, garnish with fresh cilantro. You can also add an extra wedge of lime for some zing. Using vibrant, deep bowls makes the colors pop. Sprinkle a bit more feta on top for added flair. Enjoy your meal! Caramelizing corn is key for great taste. It adds a sweet and smoky flavor. To do this, heat olive oil in a skillet. Add the corn and sauté until it gets a nice char. This step takes about 5-7 minutes. Adjusting spice levels is easy. If you like it spicy, add more chili powder. If you prefer mild, cut back on the spices. Taste as you go for the best result. Choose deep, colorful bowls for serving. This helps the vibrant colors of the dish pop. Arrange the chicken and corn mix on top of brown rice or quinoa. Fresh herbs make a lovely garnish. Sprinkle cilantro on top for a fresh touch. You can also add lime wedges for extra zest. Grilling chicken gives great flavor, but you can use other methods. Baking or pan-searing are good options too. Just make sure the chicken is cooked through. For a vegan or vegetarian twist, use grilled tofu or chickpeas. Both options add protein and work well with the other ingredients. Pro Tips Choose the Right Chicken: For the best flavor and texture, opt for organic or free-range chicken breasts. They tend to be more tender and juicy. Perfectly Charred Corn: To achieve that authentic street corn flavor, let the corn sit in the skillet without stirring for a minute or two to get a good char. Fresh Ingredients Matter: Using fresh corn and ripe avocados elevates the dish. If using frozen corn, ensure it's thawed and drained well before cooking. Customize Your Spice: Feel free to adjust the amount of smoked paprika and chili powder according to your spice preference. Add a pinch of cayenne for extra heat! {{image_2}} You can switch up the protein in the Street Corn Chicken Bowl. Try shrimp for a seafood twist. If you want a plant-based option, tofu works great too. Both alternatives add a unique taste and texture. Cheese is another fun area to explore. Instead of feta, use queso fresco for a milder flavor. You can even try pepper jack cheese for a spicy kick. These swaps let you create a bowl that fits your taste. For those with gluten concerns, this dish is easy to adapt. Use quinoa as your base, which is naturally gluten-free. Brown rice is another safe choice. Both options keep the meal hearty and satisfying. If you're watching carbs, skip the rice or quinoa. Load up on more veggies instead. You can add extra bell peppers or even zucchini. This keeps your bowl light while still being filling. Want to boost the flavor? Adding avocado crema makes a creamy topping. It gives a nice, rich taste to each bite. To make it, just blend avocado with lime juice and a pinch of salt. You can also add beans for extra protein. Black beans or pinto beans fit well in this bowl. They add texture and make the meal more filling. Plus, beans are a great source of fiber! Store any leftovers in the fridge. Use airtight containers to keep the food fresh. I recommend glass containers for better heat retention. Cool the food to room temperature before covering. This prevents moisture build-up that can make your food soggy. Leftovers can last 3 to 4 days in the fridge. Always label your containers with the date. This helps you keep track of freshness. You can freeze components separately for later use. Freeze grilled chicken in a single layer first. Once frozen, transfer it to a freezer bag. Corn can also freeze well; just make sure it cools down first. For best results, freeze within two hours of cooking. When ready to use, thaw chicken and corn in the fridge overnight. This helps maintain texture and flavor. Reheat leftovers in the microwave or on the stove. For the microwave, cover your bowl to retain moisture. Heat in short bursts, stirring between. On the stove, add a splash of water to a pan. Heat on medium until warmed through. This method helps keep the chicken and corn from drying out. Always check the temperature to ensure it’s safe to eat. A Street Corn Chicken Bowl is a tasty dish that mixes grilled chicken, corn, and fresh veggies. It brings the bold flavors of street corn to a filling bowl. You will find grilled chicken breast, juicy corn, colorful red bell pepper, creamy avocado, and tangy feta cheese. All these ingredients come together with lime juice and spices. This bowl is fun to eat and looks great too! Yes, you can make this recipe in advance. Meal prep makes life easier. Cook the chicken and corn ahead of time. Store them in separate containers in the fridge. You can chop the veggies a day before too. Just keep them fresh in the fridge. When you are ready to eat, simply warm the chicken and corn. Mix everything together and enjoy! You can easily change the spice level to fit your taste. If you like it mild, use less chili powder. For more heat, add extra chili powder or even cayenne pepper. You can also sprinkle some hot sauce on top before serving. Taste as you go to get the perfect kick for you! Enjoy making it your own. This blog post covered the key steps to make a Street Corn Chicken Bowl. We explored main ingredients like grilled chicken, corn, and avocado. I shared cooking tips to enhance flavors, along with ways to store leftovers. You can even customize the dish to fit your taste. In summary, this recipe is fresh, fun, and very versatile. Try it out and enjoy every delicious bite!$

A vibrant and flavorful bowl featuring grilled chicken, charred corn, fresh vegetables, and a zesty lime dressing.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

2 cups grilled chicken breast, diced
2 cups corn kernels (fresh or frozen)
1 whole red bell pepper, diced
1 whole avocado, diced
0.5 cup red onion, finely chopped
0.5 cup crumbled feta cheese
0.25 cup fresh cilantro, chopped
1 tablespoon olive oil
2 tablespoons lime juice
1 teaspoon smoked paprika
1 teaspoon chili powder
to taste Salt and pepper
for serving Cooked brown rice or quinoa

Instructions

Heat olive oil in a skillet over medium heat. Add the corn kernels and sauté for about 5-7 minutes until they are slightly charred.
Stir in the smoked paprika, chili powder, salt, and pepper. Cook for another minute, mixing well to combine.
In a large bowl, combine the grilled chicken, sautéed corn, diced red bell pepper, avocado, chopped red onion, and feta cheese.
Drizzle lime juice over the mixture and toss everything gently to ensure it's well coated.
To serve, spoon a generous portion of cooked brown rice or quinoa into serving bowls and top with the chicken and corn mixture.
Garnish with fresh cilantro and an extra wedge of lime if desired.

Notes

Serve in vibrant, deep bowls to accentuate the colors of the ingredients, and sprinkle extra crumbled feta on top for added flair.

Keyword bowl, chicken, corn, healthy, quick