Street Corn Chicken Rice Bowl Flavorful Meal Made Easy

Ingredients

• 1.5 cups cooked jasmine rice
• 2 cups grilled chicken breast, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 unit red bell pepper, diced
• 0.5 cup red onion, finely chopped
• 1 unit avocado, sliced
• 1 cup cilantro, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 unit lime, juiced
• 2 tablespoons olive oil
• to taste unit salt and pepper
• to taste unit crumbled cotija cheese (optional, for garnish)
• to taste unit hot sauce (optional, for serving)

Instructions

1. In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the corn kernels and diced red bell pepper. Sauté for about 4-5 minutes, until the corn starts to caramelize slightly and the pepper softens.
2. Stir in the smoked paprika, garlic powder, and season with salt and pepper. Cook for another minute, allowing the spices to combine with the corn and pepper. Remove from heat and set aside.
3. In a bowl, mix the remaining tablespoon of olive oil with lime juice and chopped cilantro. Add the diced grilled chicken to the bowl and toss to coat the chicken evenly.
4. To assemble the rice bowls, start by placing a generous scoop of jasmine rice in the bottom of each bowl.
5. Layer the chicken mixture over the rice, followed by the sautéed corn and red pepper.
6. Top each bowl with sliced avocado and sprinkle with crumbled cotija cheese, if using.
7. Drizzle with extra lime juice or hot sauce if desired, adding a zesty kick to the bowl.