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Easy Street Corn Chicken Bowl

A quick, wholesome bowl combining juicy chicken, fresh toppings, and flavorful spices, perfect for busy weeknights or casual gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup cooked rice or quinoa Substitute with couscous or farro if desired.
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped red onion
  • 1 unit avocado, diced Add before serving.
  • 1/2 cup shredded cheese (cheddar or Mexican blend)
Spices & Oil
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder Adjust based on spice preference.
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • optional unit Fresh cilantro for garnish

Method
 

Cooking
  1. In a large skillet, heat olive oil over medium heat.
  2. Add diced red onion and sauté until translucent, about 3-4 minutes.
  3. Stir in corn, black beans, and cooked chicken.
  4. Season with chili powder, cumin, salt, and pepper. Cook until heated through, about 5 minutes.
  5. In bowls, layer the rice or quinoa, then top with the chicken and corn mixture.
  6. Garnish with diced tomatoes, avocado, cheese, and fresh cilantro if desired.
  7. Serve warm.

Notes

This dish is excellent on its own, but can be paired with tortilla chips or a side salad. Perfect for meal prep; make a big batch to enjoy throughout the week. For storing, cool the bowl, then place in an airtight container in the refrigerator for up to 3 days or freeze (avoid freezing avocado and fresh toppings).