why make this recipe
Easy Street Corn Chicken Bowl is a quick and delicious meal that packs a lot of flavors in every bite. It’s perfect for busy weeknights or when you want something satisfying without spending too much time in the kitchen. This recipe is nutritious, customizable, and can easily be made with leftovers. Plus, it’s a fantastic way to enjoy corn and fresh veggies all in one bowl!
how to make Easy Street Corn Chicken Bowl
Ingredients :
- 2 cups cooked chicken, shredded
- 1 cup corn, drained and rinsed (canned or frozen)
- 1 cup cooked rice or quinoa
- 1 bell pepper, diced
- 1/2 cup red onion, diced
- 1 avocado, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Directions :
- In a large bowl, combine the cooked chicken, corn, rice or quinoa, bell pepper, and red onion.
- Drizzle with olive oil and sprinkle with chili powder, salt, and pepper. Toss to combine all ingredients.
- Serve the mixture in bowls topped with diced avocado, fresh cilantro, and lime wedges.
- Enjoy your Easy Street Corn Chicken Bowl!
how to serve Easy Street Corn Chicken Bowl
Serve the Easy Street Corn Chicken Bowl warm or at room temperature. It’s great for lunch or dinner and can be presented in individual bowls for a nice touch. Add lime wedges on the side for a fresh squeeze of flavor right before eating.
how to store Easy Street Corn Chicken Bowl
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave until warmed through, or enjoy it cold for a refreshing meal.
tips to make Easy Street Corn Chicken Bowl
- Feel free to use any cooked chicken you have on hand, like rotisserie chicken for an even quicker option.
- Customize the veggies based on your preferences or what you have in the fridge—zucchini, tomatoes, or beans are great additions.
- Add some cheese or a dollop of sour cream for extra creaminess.
variation
Try swapping the rice or quinoa for a relevant grain like farro or bulgur. If you want a bit of heat, add some diced jalapeños or a sprinkle of hot sauce.
FAQs
1. Can I make this dish ahead of time?
Yes! You can prepare all the ingredients and mix them together a few hours before serving. Just store them in the fridge and add the avocado and cilantro right before serving.
2. Is this recipe suitable for meal prep?
Absolutely! This dish is great for meal prepping. Portion it out into containers for easy grab-and-go meals during the week.
3. Can I use frozen corn in this recipe?
Yes, frozen corn works perfectly fine. Just make sure to thaw it and drain any excess water before adding it to the bowl.
Easy Street Corn Chicken Bowl
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and delicious bowl packed with flavors, useful for busy weeknights with nutritious ingredients.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup corn, drained and rinsed (canned or frozen)
- 1 cup cooked rice or quinoa
- 1 bell pepper, diced
- 1/2 cup red onion, diced
- 1 avocado, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Combine the cooked chicken, corn, rice or quinoa, bell pepper, and red onion in a large bowl.
- Drizzle with olive oil and sprinkle with chili powder, salt, and pepper. Toss to combine all ingredients.
- Serve the mixture in bowls topped with diced avocado, fresh cilantro, and lime wedges.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Add lime wedges for a fresh squeeze of flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken bowl, street corn, quick meals, easy dinner, healthy recipes