Tasty Street Corn Chicken Bowl
A delightful and nutritious dish combining shredded chicken, corn, and mixed veggies, perfect for a quick lunch or dinner.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Leftover chicken works great!
- 2 cups corn kernels (fresh or frozen)
- 1 piece red bell pepper, diced
- 1 piece avocado, diced Use ripe avocados for best flavor and texture.
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 piece lime, juiced
- 1 teaspoon chili powder Add more for spiciness.
- to taste Salt and pepper
- to garnish Fresh cilantro
- as needed Cooked rice or quinoa Use as a base for the bowl.
Instructions
Preparation
- In a large bowl, combine the shredded chicken, corn, red bell pepper, avocado, cherry tomatoes, and red onion.
- Drizzle with lime juice and sprinkle chili powder, salt, and pepper over the top.
- Toss everything together until well mixed.
- Serve the mixture over a bed of cooked rice or quinoa.
- Garnish with fresh cilantro and additional lime wedges if desired.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for longer storage, keeping rice or quinoa separate. You can substitute chicken with shrimp or black beans for variety.