Easy Street Corn Chicken Bowl
When I first stumbled upon the Easy Street Corn Chicken Bowl recipe, I was having one of those days where I felt completely uninspired in the kitchen. It had been a long week, and takeout just didn’t seem right. I wanted something comforting, delicious, and, most importantly, easy to whip up. This dish quickly became a go-to for my family. With vibrant colors, a burst of flavors, and quick prep, this bowl sparked joy at the dinner table—a cozy meal that everyone enjoyed. Whether you’re entertaining guests or just want a simple dinner after a busy day, this bowl is your answer.
Why make this recipe?
This recipe delivers on taste, convenience, and affordability. What more could you ask for in a dish? You get a delightful mix of flavors and textures in every bite, thanks to the seasoned chicken, sweet corn, fresh avocado, and a sprinkle of cheese. It’s a versatile recipe that you can tweak to fit your family’s taste preferences, making it an instant favorite, especially among kids. You can slice the prep time dramatically if you use leftover chicken or rotisserie chicken. It’s budget-friendly, using ingredients you probably already have in your pantry, and it comes together in no time—perfect for busy weeknights. Plus, it’s a one-bowl meal, which means fewer dishes to wash later!
How to make Easy Street Corn Chicken Bowl
This Easy Street Corn Chicken Bowl takes about 30 minutes to prepare, which is perfect whether you’re cooking for one or feeding the whole family. You’ll only need a large skillet, a cutting board, and a couple of bowls. If you have these handy, you’ll find this dish to be not only simple but also quite enjoyable to make. The vibrant colors and aromas wafting from your kitchen will have your family buzzing with anticipation.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can corn, drained
- 1 cup cooked rice
- 1/2 cup diced tomatoes
- 1/2 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1/2 cup shredded cheese (cheddar or your choice)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Step-by-step directions
- In a large skillet, heat olive oil over medium heat.
- Add the shredded chicken, corn, diced tomatoes, and black beans to the skillet.
- Sprinkle with chili powder, salt, and pepper. Stir to combine and cook for 5-7 minutes until heated through.
- In serving bowls, layer cooked rice, the chicken mixture, sliced avocado, and top with shredded cheese.
- Garnish with fresh cilantro if desired. Serve warm.
How to serve Easy Street Corn Chicken Bowl?
When it comes to serving this dish, the possibilities are endless. You can enjoy it just as it is or add some flair to your table. Consider pairing it with a fresh green salad dressed lightly with vinaigrette to balance the meal. Some tortilla chips on the side add a delightful crunch and layer of flavor, while a dollop of sour cream can elevate the creaminess. If you’re feeling adventurous, offer toppings like jalapeños or hot sauce for those who want a little heat. This bowl can also double as a filling for tacos or burritos in a pinch!
How to store Easy Street Corn Chicken Bowl?
Storing leftovers is a breeze! If you have any leftovers (which is rare in my house), you can keep them in the refrigerator for up to three days. Just make sure to store the chicken mixture separately from the rice and avocado to maintain freshness. For longer storage, you can freeze the chicken mixture for up to three months. When you’re ready to eat, allow it to thaw in the fridge overnight and reheat on the stove over low heat. You can also use the microwave, but be careful not to overheat it.
Tips for perfect Easy Street Corn Chicken Bowl
Use leftover chicken: If you have leftover roasted or grilled chicken, use it! It will save you time and add a delicious depth of flavor.
Don’t skip the seasoning: Be generous with the chili powder, salt, and pepper. This is what gives the dish its vibrant taste.
Layer thoughtfully: When layering, start with rice; it helps absorb the flavors from the chicken mixture, making each bite even more delicious.
Fresh ingredients matter: Use fresh cilantro and ripe avocados for the best flavor and texture. They can elevate the whole dish!
Variations
Make it vegetarian: Skip the chicken and replace it with sautéed bell peppers and zucchini for a hearty vegetarian option. You can also add tofu for added protein.
Swap out the grains: Instead of rice, try quinoa or cauliflower rice for a healthier twist. This alters the flavor slightly while still keeping the meal satisfying.
Add different beans: Feel free to experiment with other beans, like pinto or chickpeas, to switch things up and give the bowl a new flair.
FAQs about Easy Street Corn Chicken Bowl
Can I substitute canned corn with frozen corn?
Absolutely! You can replace canned corn with frozen corn. Just make sure to sauté it a little longer so it cooks thoroughly and heats up before adding it to the chicken mixture.
Is there a way to reduce the calories in this recipe?
Sure! Switching to low-fat cheese or reducing the cheese can help cut calories. You can also use less olive oil or substitute it with a cooking spray.
Can I meal prep this dish?
Yes! The chicken mixture stores well, and you can prepare the rice in advance. Just combine the two right before serving. It’s a fantastic option for easy lunches or dinners throughout the week.
Now that you’ve got the scoop on this wholesome and delicious Easy Street Corn Chicken Bowl, it’s time to introduce some flavor and fun into your kitchen! Get ready to treat your taste buds and impress your family with a beautiful bowl of yumminess! Enjoy the cooking adventure!
Print
Easy Street Corn Chicken Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and easy one-bowl meal featuring seasoned chicken, sweet corn, fresh avocado, and cheese. Perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can corn, drained
- 1 cup cooked rice
- 1/2 cup diced tomatoes
- 1/2 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1/2 cup shredded cheese (cheddar or your choice)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add the shredded chicken, corn, diced tomatoes, and black beans to the skillet.
- Sprinkle with chili powder, salt, and pepper. Stir to combine and cook for 5-7 minutes until heated through.
- In serving bowls, layer cooked rice, the chicken mixture, sliced avocado, and top with shredded cheese.
- Garnish with fresh cilantro if desired. Serve warm.
Notes
Use leftover chicken for faster prep and ensure fresh ingredients for the best flavor. This dish can easily be adapted to fit vegetarian preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken bowl, easy recipe, one bowl meal, comfort food, family dinner