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Tasty Street Corn Chicken Bowl

A tangy, creamy bowl filled with juicy chicken, sweet corn, and vibrant veggies, perfect for a quick and satisfying weeknight dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Leftover rotisserie chicken works great.
  • 1 cup corn (frozen or canned)
  • 1 cup cooked quinoa or rice Use gluten-free if necessary.
  • 1 piece red bell pepper, diced
  • 1 piece avocado, diced Add just before serving to avoid browning.
  • 1/2 cup cilantro, chopped Don't skip the cilantro for added flavor.
Flavorings
  • 1 piece lime, juiced Drizzle over mixture.
  • 1 teaspoon chili powder For an extra kick, consider adding diced jalapeños.
  • to taste salt and pepper
  • optional olive oil Drizzle for added richness.

Method
 

Preparation
  1. In a large mixing bowl, combine the shredded chicken, corn, cooked quinoa or rice, diced red bell pepper, and chopped cilantro.
  2. Drizzle lime juice over the mixture, then sprinkle with chili powder, salt, and pepper. Mix well to combine all the flavors.
  3. For a little something extra, drizzle a splash of olive oil over the top.
Serving
  1. Serve in bowls and top with diced avocado.
  2. Pair with a sprinkle of extra lime or serve alongside crunchy tortilla chips.

Notes

Feel free to experiment with the protein; grilled shrimp or black beans make great substitutes. For a creamier texture, mix in a dollop of yogurt or sour cream. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.