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Loaded Corn Chicken Rice Bowl Colorful & Delicious

Loaded Corn Chicken Rice Bowl Colorful & Delicious

This Corn Chicken Rice Bowl is a quick, colorful, and delicious meal that’s perfect for busy days when you want something nourishing without the hassle. It’s packed with flavor, full of vibrant ingredients, and is sure to become a favorite in your kitchen.
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings:4
Course:Main Course
Cuisine:American
Calories:400
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 2 boneless skinless chicken breasts, cut into bite-sized cubes
  • 1 tbsp olive oil for cooking
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • For the Rice Bowl:
  • 1 cup cooked white rice or brown rice for a healthier option
  • 1 cup corn kernels fresh or frozen
  • 1/2 red bell pepper diced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion finely diced
  • Fresh cilantro for garnish optional
  • For the Sauce:
  • 1 tbsp olive oil
  • 1 tsp lime juice
  • Salt and pepper to taste

Method
 

  1. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed, seasoned chicken and cook for 5-7 minutes until it turns golden and crispy. Stir occasionally to ensure it cooks evenly.
  2. Prepare the Rice: While the chicken is cooking, prepare 1 cup of rice. You can use any kind of rice you prefer—white, brown, or even cauliflower rice for a lower-carb option. Set it aside once it’s cooked.
  3. Cook the Corn: In a small pan, cook the corn kernels on medium heat for about 3-4 minutes until heated through. If you’re using frozen corn, just follow the instructions on the package.
  4. Sauté the Vegetables: In the same pan, sauté the diced red bell pepper and red onion for about 2-3 minutes until softened but still vibrant.
  5. Combine the Rice and Vegetables: In a large bowl, layer the rice, followed by the sautéed vegetables, corn, and the cooked chicken. Mix gently to combine all the ingredients.
  6. Make the Sauce: In a small bowl, whisk together 1 tablespoon of olive oil, 1 teaspoon of lime juice, and salt and pepper to taste. Drizzle this over the rice bowl to add a little extra flavor.
  7. Garnish with Fresh Tomatoes and Cilantro: Top the rice bowl with halved cherry tomatoes and a sprinkle of fresh cilantro for added color and flavor.
  8. Serve Immediately: Serve your Corn Chicken Rice Bowl right away while it’s warm. It’s best when everything is fresh and hot, but it also makes a fantastic lunch for the next day!
  9. Adjust Seasoning: Taste your bowl and adjust the seasoning with more salt, pepper, or lime juice as desired.
  10. Add Extra Toppings (Optional): For a little extra flavor, you can add a few slices of avocado, a sprinkle of shredded cheese, or a dollop of sour cream.
  11. Enjoy the Meal: Dig in and enjoy the balance of flavors from the juicy chicken, sweet corn, and zesty sauce. It’s a comforting meal that won’t leave you feeling too heavy.
  12. Leftovers: If you have leftovers, store the ingredients separately and combine them later for a quick, easy meal.

Notes

  • Spice it Up: Add a pinch of cayenne pepper or chili flakes to the chicken for a spicy kick.
  • Vegan Option: Replace the chicken with grilled tofu or chickpeas for a plant-based version of the bowl.
  • Meal Prep-Friendly: This dish is great for meal prepping. Cook everything in bulk and store in individual portions for a quick grab-and-go meal.
  • Adjust for Dietary Needs: You can easily make this dish gluten-free by using gluten-free rice and ensuring all ingredients are certified gluten-free.