Creamy Chicken and Vegetable Rice Bowl with Feta and Kimchi

Ingredients

• 400 grams chicken breast
• 200 grams rice
• 100 grams feta cheese
• 50 grams mascarpone cheese
• 100 grams corn kernels
• 150 grams tomato
• 200 grams potato
• 100 grams bell pepper
• 150 grams cabbage
• 1 piece avocado
• 1 piece chili pepper
• 100 grams kimchi

Cooking instructions

1. Prepare Ingredients — Dice chicken breast, peel and dice potatoes, chop bell pepper, cabbage, tomato, chili pepper, and avocado into bite-sized pieces.
2. Cook Rice — Rinse rice and cook in 400 ml boiling water with a pinch of salt until tender and water is absorbed, about 15 minutes.
3. Sauté Chicken and Vegetables — In a large pan, heat oil and sauté chicken until lightly browned. Add diced potatoes and cook for 10 minutes until tender. Then add corn, bell pepper, cabbage, tomato, and chili. Cook for another 5 minutes until vegetables soften.
4. Mix Cheeses and Kimchi — In a bowl, combine mascarpone cheese and crumbled feta. Chop kimchi roughly and mix into the cheese blend.
5. Combine All Components — Mix cooked rice into the pan with chicken and vegetables. Stir in the cheese and kimchi mixture until creamy and heated through.
6. Serve with Avocado — Plate the creamy chicken and vegetable rice bowl, top with fresh avocado slices, and garnish with additional chili if desired.