why make this recipe
Tasty Street Corn Chicken Bowl is a fun and delicious meal that brings the vibrant flavors of street corn right to your kitchen. It’s a great way to use up leftover chicken and makes for a filling dish that everyone will love. With colorful ingredients and a mix of textures, this bowl is not just tasty but also healthy!
how to make Tasty Street Corn Chicken Bowl
Ingredients :
- 2 cups cooked chicken, shredded
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cooked rice or quinoa
- 1 cup diced bell peppers
- 1/2 cup diced red onion
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: avocado, cheese, sour cream
Directions :
- In a large skillet, heat olive oil over medium heat.
- Add corn, bell peppers, and red onion to the skillet and sauté until tender.
- Stir in the shredded chicken and cooked rice or quinoa, mixing well.
- Add lime juice, salt, and pepper to taste.
- Serve in bowls and top with fresh cilantro and optional toppings if desired.
how to serve Tasty Street Corn Chicken Bowl
Serve the Tasty Street Corn Chicken Bowl warm in individual bowls. You can add optional toppings like diced avocado, shredded cheese, and a dollop of sour cream for extra flavor. This dish pairs well with tortilla chips on the side for a crunchy touch.
how to store Tasty Street Corn Chicken Bowl
Store any leftovers in an airtight container in the fridge. The Tasty Street Corn Chicken Bowl can last for up to 3 days. When you’re ready to eat, simply reheat it in the microwave until warm.
tips to make Tasty Street Corn Chicken Bowl
- If you want more flavor, try adding spices like cumin or chili powder when sautéing the vegetables.
- For a creamier bowl, mix in a spoonful of sour cream into the bowl before serving.
- You can swap out ingredients based on what you have at home; black beans and jalapeños are great additions!
variation
Feel free to change up the ingredients! You can use different proteins like shrimp or tofu. For a vegetarian version, omit the chicken and increase the veggies or add beans for protein.
FAQs
1. Can I use leftover corn on the cob for this recipe?
Yes, leftover corn on the cob can be used! Just cut the kernels off and add them to the skillet.
2. Is this recipe gluten-free?
Yes, as long as you use corn and rice or quinoa, this bowl is gluten-free!
3. Can I make this dish ahead of time?
Yes, you can prepare the ingredients ahead of time and cook them when you’re ready to serve.
Tasty Street Corn Chicken Bowl
A vibrant and delicious meal that brings the flavors of street corn to your kitchen, perfect for using leftover chicken.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cooked rice or quinoa
- 1 cup diced bell peppers
- 1/2 cup diced red onion
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: avocado, cheese, sour cream
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add corn, bell peppers, and red onion to the skillet and sauté until tender.
- Stir in the shredded chicken and cooked rice or quinoa, mixing well.
- Add lime juice, salt, and pepper to taste.
- Serve in bowls and top with fresh cilantro and optional toppings if desired.
Notes
For added flavor, you can include spices like cumin or chili powder. This dish can easily be customized with different proteins or vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken bowl, street corn, healthy recipe, gluten-free, quick meal
