Easy Street Corn Chicken Bowl
A quick and nutritious bowl featuring shredded chicken, vibrant corn, rice or quinoa, and fresh veggies, perfect for any meal occasion.
Ingredients
Main Ingredients
- 1 cup cooked chicken, shredded
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cooked rice or quinoa
- ½ cup diced bell pepper
- ½ cup black beans, drained and rinsed
- ½ count avocado, diced
- ¼ cup chopped green onions
- ¼ cup cilantro, chopped
- 1 count lime, juiced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
Preparation
- Start by gathering all your ingredients. Cook the chicken ahead of time if it’s not already prepared.
- Shred the chicken using forks or your hands for a lighter texture, then dice the bell pepper and avocado.
Cooking the Base
- If using dry grains like quinoa or rice, cook them as per package instructions until fluffy, about 15-20 minutes.
Combining Ingredients
- In a large bowl, combine the shredded chicken, corn, diced bell pepper, and black beans, mixing well.
- Fold cooked grains into the mixture until all ingredients are thoroughly combined.
- Drizzle with olive oil and fresh lime juice, adding salt and pepper to taste.
- Toss gently to combine without mashing the ingredients, especially the avocado.
Garnishing and Serving
- Chop green onions and cilantro for garnishing.
- Spoon the mixture into bowls and top with fresh diced avocado, green onions, and cilantro before serving.
Notes
This bowl is perfect for various occasions, from casual dinners to potlucks. Customize ingredients based on dietary needs and preferences, using substitutes like chickpeas for vegan options or riced cauliflower to reduce carbs.