Easy Street Corn Chicken Bowl
A bright, comforting bowl featuring juicy shredded chicken, sweet corn, creamy black beans, and warm rice, ready in about 20 minutes for a simple and satisfying meal.
Ingredients
For the Base
- 1 cup cooked rice Use warm, fluffy rice for best texture.
For the Chicken Mix
- 2 cups cooked chicken, shredded Use rotisserie or leftover chicken.
- 1 can corn, drained Fresh or frozen corn can be used as alternatives.
- 1 cup black beans, rinsed and drained Consider low-sodium canned beans.
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1 tablespoon olive oil Any neutral oil works, or use light butter for a smoky touch.
- 1 teaspoon chili powder Adjust amount to taste.
- to taste Salt and pepper Taste before adding more salt.
To Serve
- to taste Fresh cilantro for garnish Add just before serving to retain color.
Instructions
Preparation
- Place a large skillet over medium heat and add 1 tablespoon olive oil. Let the oil warm until it shimmers.
- Add 1/2 cup diced onion and 1/2 cup diced bell pepper to the skillet. Cook, stirring occasionally, for 4–6 minutes until softened and slightly translucent.
- Stir in the drained can of corn, 1 cup rinsed and drained black beans, and 2 cups shredded cooked chicken. Sprinkle 1 teaspoon chili powder, and season with salt and pepper to taste. Heat and stir until everything is warmed through, about 3–5 minutes.
- Spoon 1 cup cooked rice evenly into serving bowls. Top with the chicken, corn, and bean mixture. Taste and adjust seasoning as needed.
- Finish with fresh cilantro on top. Serve immediately while warm.
Notes
This bowl is perfect for meal prep and can be easily customized. Use warm rice for the best texture and remember to taste as you go to achieve the right seasoning.