Spicy Chicken, Kimchi and Avocado Rice Bowl

Ingredients

• 400 g chicken breast
• 180 g rice
• 120 g kimchi
• 1 piece avocado
• 100 g corn kernels
• 80 g feta cheese
• 2 piece tomato
• 2 medium potato
• 100 g cabbage
• 50 g mascarpone
• 1 piece fresh chili pepper
• 1 piece bell pepper

Cooking instructions

1. Cook Rice and Potatoes — Cook rice according to package instructions. Boil potatoes until tender, then peel and dice into bite-sized pieces.
2. Prepare Vegetables and Cheese — Dice tomatoes, bell pepper, and avocado. Roughly chop cabbage. Cube feta cheese. Slice fresh chili pepper finely.
3. Cook Chicken — Season chicken breasts with salt and pepper. Grill or pan-sear until fully cooked. Let rest, then slice thinly.
4. Sauté Vegetables and Kimchi — In a pan, heat a little oil and sauté cabbage, corn, bell pepper, diced potatoes, and kimchi together for 5-7 minutes until fragrant and slightly caramelized.
5. Assemble Bowl — On warm rice bases, distribute the sautéed vegetable and kimchi mixture. Top with sliced chicken, diced avocado, tomatoes, and cubes of feta.
6. Add Creamy and Spicy Touch — Dollop mascarpone over the bowls and sprinkle with sliced fresh chili pepper for heat.
7. Serve and Enjoy — Serve immediately while warm, mixing ingredients slightly before eating for best flavor balance.