Pomegranate Chicken Rice Bowl with Corn and Cheese

This vibrant Pomegranate Chicken Rice Bowl combines tender chicken, fluffy rice, sweet corn, and creamy cheese, all drizzled with a touch of honey for a delightful balance of flavors. The burst of pomegranate seeds adds a refreshing tartness, making this dish a perfect harmony of savory and sweet elements. It's a wholesome meal that's both satisfying and visually appealing.

Ingredients:

• 1 cup rice
• 2 cups chicken broth
• 1 pound boneless chicken breasts, diced
• 1 cup sweet corn, cooked
• 1 cup feta cheese, crumbled
• 1/2 cup pomegranate seeds
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and chicken broth, then bring to a boil. Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
2. While the rice is cooking, heat olive oil in a large skillet over medium heat. Season the diced chicken with salt, black pepper, paprika, and garlic powder. Add to the skillet and cook until browned and cooked through, about 7-10 minutes.
3. Once the chicken is cooked, add the cooked corn to the skillet and stir to combine. Allow it to heat through for an additional 2-3 minutes.
4. In a large bowl, fluff the cooked rice and then layer the chicken and corn mixture on top.
5. Drizzle the honey over the chicken and corn, then sprinkle with crumbled feta cheese and pomegranate seeds.
6. Garnish with fresh parsley before serving.