Tasty Street Corn Chicken Bowl
A vibrant and hearty meal combining shredded chicken, charred corn, fresh veggies, and creamy avocado, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 2 cups corn (fresh, frozen, or canned) Use drained and rinsed canned corn for reduced sodium
- 1 cup cherry tomatoes, halved
- 1 avocado, diced Add just before serving
- 1/2 red onion, diced
- 1 cup cooked rice or quinoa Your choice of base
- 1/4 cup cilantro, chopped For garnish
- 1 Juice of 1 lime Adjust to taste
- Salt and pepper to taste
- Olive oil (optional) For cooking the corn
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add the corn and cook until it’s slightly charred, about 5-7 minutes.
- In a large bowl, combine the cooked chicken, charred corn, cherry tomatoes, avocado, red onion, and cilantro.
- Squeeze lime juice over the mixture and season with salt and pepper to taste.
- Serve this flavorful mix over your choice of cooked rice or quinoa.
- Dig in and enjoy your filling meal!
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze the cooked mixture (without avocado) for up to 3 months. Reheat gently on the stove or microwave.