Easy Street Corn Chicken Bowl
A comforting and quick meal that combines cooked chicken, corn, rice, and vegetables, topped with fresh lime and herbs, perfect for family dinner.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (Use rotisserie or leftover cooked chicken.)
- 1 can corn (15 oz), drained (Canned corn is fine for quick preparation.)
- 1 cup cooked rice (Brown rice or quinoa can be used as substitutes.)
- 1 piece bell pepper, diced (Can be replaced with zucchini if desired.)
- 1/2 cup red onion, diced (Green onion can be used as an alternative.)
- 1 cup black beans, rinsed and drained (Rinse well to avoid sogginess.)
Spices and Garnish
- 1 teaspoon chili powder (Adjust to taste for milder flavor.)
- 1 teaspoon cumin (Additional cumin can be sprinkled on before serving.)
- to taste salt and pepper
- fresh herbs cilantro, for garnish (Important for adding brightness.)
- 1 piece lime wedges, for serving (Adds a zing to the dish.)
Instructions
Preparation
- In a large bowl, combine the shredded chicken, corn, cooked rice, bell pepper, red onion, and black beans.
- Sprinkle with chili powder, cumin, salt, and pepper, and stir until well combined.
- Taste for seasoning and add more salt or a pinch of chili powder if you like extra warmth.
- If the mix seems dry, squeeze a little lime over it and stir again.
Serving
- Divide the mixture into serving bowls or plate it family-style in a large bowl.
- Garnish with chopped cilantro and place lime wedges on the side.
- Offer optional toppings such as avocado slices, sour cream, or salsa.
Notes
Store the bowls in an airtight container in the fridge for up to 3 days, and keep cilantro and lime wedges separate until serving. Reheat in the microwave or a skillet with water or broth for best results.