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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

Scale
  • 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

  1. In a large skillet, heat olive oil over medium heat.
  2. Add the diced bell peppers and red onion; sauté until softened.
  3. Stir in the corn, shredded chicken, chili powder, cumin, garlic powder, salt, and pepper; cook until heated through.
  4. Serve the mixture over cooked brown rice or quinoa.
  5. 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.

  • Author: jessica-baker
  • 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