why make this recipe
The Easy Street Corn Chicken Bowl is a quick and delicious meal that is perfect for busy days. It combines tender chicken, fresh veggies, and flavorsome spices to create a satisfying dish. This recipe is also flexible, so you can easily adapt it to include your favorite ingredients. Plus, it’s a great way to use leftover chicken!
how to make Easy Street Corn Chicken Bowl
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can corn, drained
- 1 cup cooked rice or quinoa
- 1 bell pepper, diced
- 1 cup black beans, drained and rinsed
- 1/2 cup diced red onion
- 1 avocado, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 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, black beans, and red onion.
- Add the chili powder, cumin, salt, and pepper. Mix well to combine.
- Divide the mixture into serving bowls.
- Top with diced avocado and fresh cilantro.
- Serve with lime wedges on the side.
how to serve Easy Street Corn Chicken Bowl
Serve the Easy Street Corn Chicken Bowl warm in individual bowls. The fresh toppings like avocado and cilantro add a bright flavor. Squeeze some lime juice on top for an extra zesty kick. This dish is perfect for lunch or dinner!
how to store Easy Street Corn Chicken Bowl
If you have leftovers, store them in an airtight container in the refrigerator. The bowl can last for up to three days. To reheat, simply warm it in the microwave until heated through. You can also enjoy it cold as a salad!
tips to make Easy Street Corn Chicken Bowl
- Use leftover chicken for a quicker meal.
- Feel free to add more veggies like tomatoes or spinach.
- Substitute quinoa for rice if you want a healthier grain.
- Adjust the spice level by adding more chili powder if you like it hot.
variation
You can easily customize this bowl. Try using different proteins like shrimp or tofu, or switch up the beans for kidney beans or chickpeas. Want more crunch? Add some tortilla chips on top!
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and veggies in advance and store them separately. Combine them when you’re ready to eat.
Is this recipe gluten-free?
Yes, as long as you use gluten-free ingredients like rice or quinoa, this bowl is gluten-free!
Can I use frozen corn?
Absolutely! Just thaw it 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 meal combining tender chicken, fresh veggies, and spices, perfect for busy days.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can corn, drained
- 1 cup cooked rice or quinoa
- 1 bell pepper, diced
- 1 cup black beans, drained and rinsed
- 1/2 cup diced red onion
- 1 avocado, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large bowl, combine the cooked chicken, corn, rice or quinoa, bell pepper, black beans, and red onion.
- Add the chili powder, cumin, salt, and pepper. Mix well to combine.
- Divide the mixture into serving bowls.
- Top with diced avocado and fresh cilantro.
- Serve with lime wedges on the side.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Can be enjoyed cold as a salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg
Keywords: chicken bowl, quick meal, healthy, gluten-free, easy recipe