Ingredients
Scale
- 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