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Street Corn Chicken Bowl

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A quick and fresh bowl combining warm rice or quinoa with shredded chicken, corn, avocado, and a medley of colorful veggies, topped with lime and cilantro.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup corn (fresh or canned)
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • Salt and pepper to taste
  • 1 cup cooked rice or quinoa
  • Optional: cheese (crumbled cotija or feta)

Instructions

  1. In a large bowl, combine the shredded chicken, corn, red bell pepper, avocado, cherry tomatoes, red onion, and cilantro.
  2. Squeeze lime juice over the mixture and season with salt and pepper to taste.
  3. In serving bowls, place a portion of cooked rice or quinoa at the bottom.
  4. Top with the chicken and corn mixture.
  5. Sprinkle cheese on top if desired.
  6. Serve immediately and enjoy your quick and flavorful dinner!

Notes

Serve warm or at room temperature. Add extra lime wedges or hot sauce for those who want more flavor. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://voxrecipes.com/street-corn-chicken-bowl-2/