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.
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.