Why Make This Recipe
This Tasty Street Corn Chicken Bowl is a great meal for anyone looking for a quick and delicious dish. It’s packed with protein, fiber, and flavor. With easy-to-find ingredients and simple steps, you can create a satisfying bowl that everyone will love. Plus, it is perfect for using leftover chicken!
How to Make Tasty Street Corn Chicken Bowl
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups corn (fresh or canned)
- 1 cup cooked brown rice or quinoa
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup diced bell peppers
- 1/2 cup diced red onion
- Fresh cilantro, for garnish
- Lime wedges, for serving
Directions
- In a large skillet, heat olive oil over medium heat.
- Add the diced bell peppers and red onion; sauté until softened.
- Stir in the corn, shredded chicken, chili powder, cumin, garlic powder, salt, and pepper; cook until heated through.
- Serve the mixture over cooked brown rice or quinoa.
- Garnish with fresh cilantro and a squeeze of lime juice before serving.
How to Serve Tasty Street Corn Chicken Bowl
Serve this bowl warm, with lime wedges on the side. The fresh lime juice adds a nice zing to the dish. You can enjoy it as it is or with tortilla chips for some extra crunch.
How to Store Tasty Street Corn Chicken Bowl
If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use the microwave or warm it on the stove until heated through.
Tips to Make Tasty Street Corn Chicken Bowl
- For extra flavor, try adding some diced jalapeños or a splash of hot sauce.
- You can use frozen corn if fresh corn is not available.
- Customize the bowl by adding your favorite veggies like avocado or tomatoes.
Variation
For a vegetarian option, simply replace the chicken with black beans or chickpeas. You can also use cauliflower rice instead of brown rice or quinoa for a low-carb version.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn works great in this recipe. Just make sure to thaw it before adding it to the skillet.
Can I make this dish ahead of time?
Yes! You can prepare the chicken and veggies ahead of time and store them separately. Just reheat and serve over rice or quinoa.
What can I serve with this dish?
This bowl is filling on its own, but you can pair it with a simple salad or some tortilla chips for a complete meal.
Tasty Street Corn Chicken Bowl
A quick and delicious street corn chicken bowl perfect for using leftover chicken, packed with protein, fiber, and flavor.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups corn (fresh or canned)
- 1 cup cooked brown rice or quinoa
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup diced bell peppers
- 1/2 cup diced red onion
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add the diced bell peppers and red onion; sauté until softened.
- Stir in the corn, shredded chicken, chili powder, cumin, garlic powder, salt, and pepper; cook until heated through.
- Serve the mixture over cooked brown rice or quinoa.
- Garnish with fresh cilantro and a squeeze of lime juice before serving.
Notes
For extra flavor, try adding some diced jalapeños or a splash of hot sauce. You can use frozen corn if fresh corn is not available. Customize the bowl by adding your favorite veggies like avocado or tomatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken bowl, street corn, quick meal, healthy dinner, leftover chicken
