Tasty Street Corn Chicken Bowl

why make this recipe

This bowl is simple, fresh, and filling. You get protein from chicken, sweetness from corn, and healthy fats from avocado. It cooks fast and makes good leftovers. For another quick chicken idea, try this simple chicken street tacos link.

introduction

This Tasty Street Corn Chicken Bowl is easy to make. It uses cooked chicken, corn, rice (or quinoa), peppers, and avocado. You can make it for lunch or dinner. The flavors are bright and the meal feels light but full. It is a great weeknight choice.

how to make Tasty Street Corn Chicken Bowl

1. Heat a large skillet over medium heat.
2. Add corn, diced red bell pepper, and shredded chicken.
3. Sprinkle with chili powder, salt, and pepper. Stir and cook until hot.
4. In bowls, put cooked rice or quinoa first. Add the chicken and corn mix.
5. Top with avocado and cilantro. Squeeze lime over the bowl and serve.

If you want a heartier base, you can swap rice for a warm bread bowl like this beef stew in a bread bowl idea for inspiration.

Ingredients :

• 2 cups cooked chicken, shredded
• 2 cups corn (fresh, frozen, or canned)
• 1 cup cooked rice or quinoa
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/2 cup cilantro, chopped
• 1 lime, juiced
• 1 teaspoon chili powder
• Salt and pepper to taste

Directions :

1. In a large skillet, combine the corn, red bell pepper, and shredded chicken.
2. Season with chili powder, salt, and pepper. Cook over medium heat until everything is warmed through.
3. In a bowl, layer the cooked rice or quinoa, then add the chicken mixture.
4. Top with diced avocado and chopped cilantro.
5. Drizzle with lime juice before serving. Enjoy your healthy and satisfying meal!

how to serve Tasty Street Corn Chicken Bowl

Serve it warm in a deep bowl. Add extra lime wedges on the side. You can add a dollop of plain yogurt or sour cream if you like. For crunch, top with tortilla chips or toasted pepitas.

how to store Tasty Street Corn Chicken Bowl

Cool the bowl parts before storing. Put the chicken and corn mix in an airtight container. Store rice or quinoa in a separate container. Keep diced avocado aside and add fresh when you serve, or store avocado with lemon juice for up to one day. Use within 3–4 days.

tips to make Tasty Street Corn Chicken Bowl

• Use rotisserie chicken to save time.
• If corn is frozen, thaw and drain before cooking.
• Warm the rice and chicken mix separately, then assemble.
• Taste and add more lime or salt at the end.
• For a crunchy topping idea, see this cheesy and crunchy casserole for a different crunch option.

variation (if any)

• Make it vegetarian: swap chicken for black beans or grilled tofu.
• Add spice: use a pinch of cayenne or hot sauce.
• Add cheese: sprinkle cotija or feta on top for a richer taste.
• Change the grain: use cauliflower rice for a low-carb bowl.

FAQs

Q: Can I use canned corn?
A: Yes. Drain it well and cook it with the peppers and chicken.

Q: Can I make this ahead for meal prep?
A: Yes. Keep the grain and chicken mix separate. Add avocado when you eat.

Q: Can I freeze the chicken and corn mix?
A: Yes. Freeze in a freezer-safe container for up to 2 months. Thaw and reheat before serving.

Q: Is this spicy?
A: No. It is mild. Add more chili powder or hot sauce for heat.

Conclusion

If you want more street-corn-style bowl ideas, check this take on a Street Corn Chicken Rice Bowl from Cocina Republic, a detailed Street Corn Chicken Rice Bowls page at Tastes Better From Scratch, and another version of Street Corn Chicken Bowls at Bad Batch Baking for more tips and variations: Street Corn Chicken Rice Bowl | Cocina Republic, Street Corn Chicken Rice Bowls | – Tastes Better From Scratch, Street Corn Chicken Bowls – Bad Batch Baking.

Tasty Street Corn Chicken Bowl

This simple and filling bowl combines cooked chicken, sweet corn, and creamy avocado over rice or quinoa for a fresh and light meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner, Lunch, Main Course

Cuisine American, Mexican

Servings 4 servings

Calories 400 kcal

Ingredients

  

Main ingredients

• 2 cups cooked chicken, shredded Use rotisserie chicken to save time.
• 2 cups corn (fresh, frozen, or canned) If frozen, thaw and drain before cooking.
• 1 cup cooked rice or quinoa Use a grain of your choice.
• 1 medium red bell pepper, diced
• 1 medium avocado, diced Add fresh when serving, or store with lemon juice for up to one day.
• 1/2 cup cilantro, chopped
• 1 medium lime, juiced Serve extra lime wedges on the side.
• 1 teaspoon chili powder Adjust to taste.
• to taste Salt and pepper Taste and adjust seasoning at the end.

Instructions

 

Cooking

• Heat a large skillet over medium heat.
• Add corn, diced red bell pepper, and shredded chicken.
• Sprinkle with chili powder, salt, and pepper. Stir and cook until hot.

Assembly

• In bowls, put cooked rice or quinoa first.
• Add the chicken and corn mix.
• Top with avocado and cilantro.
• Squeeze lime over the bowl and serve.

Notes

For a heartier base, swap rice for a warm bread bowl. You can add a dollop of plain yogurt or sour cream if you like. For crunch, top with tortilla chips or toasted pepitas. Warm the rice and chicken mix separately, then assemble.

Keyword Chicken Bowl, Easy Recipe, Healthy Meal, Quick Dinner, Street Corn