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Harvest Corn & Chicken Rice Bowls

There is something satisfying about putting food away when it's at its best and then actually using it later.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Rice Bowls
  • 1 cup uncooked brown rice
  • 1 pound boneless skinless chicken breast, cut into bite-sized pieces
  • 1 tablespoon olive oil divided
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt divided
  • ¼ teaspoon black pepper
  • 1 medium zucchini diced
  • 1 red bell pepper diced
  • 1 cup sweet corn fresh or thawed frozen
  • 1 cup cherry tomatoes halved
  • 2 tablespoons chopped fresh parsley
For the Lime Drizzle
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 1 small clove garlic finely minced
  • Pinch of salt

Method
 

Cook the rice.
  1. Prepare the brown rice according to the package directions. Once cooked, fluff with a fork and keep warm.
Season the chicken.
  1. Place the chicken in a bowl and toss with Italian seasoning, garlic powder, ¼ teaspoon of the salt, and black pepper.
Cook the chicken.
  1. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a clean plate.
Cook the vegetables.
  1. Add the remaining teaspoon of olive oil to the skillet. Add the zucchini and bell pepper. Cook for 3–4 minutes, stirring occasionally, until they begin to soften.
Add the harvest vegetables.
  1. Stir in the corn and tomatoes. Cook for another 3–4 minutes, until the corn is heated through and the tomatoes begin to soften.
Return the chicken.
  1. Add the cooked chicken back to the skillet and stir everything together. Cook for another minute or two to bring the flavors together.
Make the lime drizzle.
  1. In a small bowl, whisk together the olive oil, lime juice, honey, garlic, and a pinch of salt.
Build the bowls.
  1. Divide the warm rice among four bowls. Top with the chicken and vegetable mixture. Drizzle lightly with the lime dressing and finish with fresh parsley.
Serve.
  1. Add any optional toppings you like and serve warm.

Notes

Using Your Frozen Sweet Corn

This is where Wednesday's “Today's Corn, Tomorrow's Meals” idea gets to shine.
If you froze sweet corn during the September harvest, you can use it directly from the freezer after thawing it. Drain away any excess moisture before adding it to the skillet.
You don't need to wait for fresh corn season to make this meal.
That's the whole point.
A portion of corn that you prepared when it was fresh and plentiful can become part of an easy dinner weeks or months later.