Description
A vibrant and comforting bowl full of shredded chicken, sweet corn, and colorful veggies, bringing the nostalgia of summer street fairs to your table.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cooked rice or quinoa
- 1 bell pepper, diced
- 1/2 onion, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Lime wedges for serving
- Fresh cilantro for garnish
Instructions
- Prepare Your Ingredients: Start by gathering and prepping all your ingredients. A clean workspace can do wonders for your mentality while cooking. Dice your bell pepper and onion, shred the chicken if not done already, and measure out the rice or quinoa.
- Cook Your Base: If you’re going with rice or quinoa, make sure it’s fully cooked ahead of time. Follow the package instructions and set aside.
- Sauté The Vegetables: In a large skillet over medium heat, add the olive oil. Once it’s shimmering, toss in the diced onion, and sauté for about 3-4 minutes until fragrant and just translucent.
- Add the Bell Pepper and Corn: Next, add the diced bell pepper and corn to the skillet, and sauté for another 5-7 minutes until the corn gets slightly caramelized.
- Season Up: Toss in the chili powder and cumin, mixing it thoroughly. Allow that to cook for another minute to toast the spices.
- Combine Chicken and Rice/Quinoa: Add the shredded chicken and cooked rice or quinoa, stir to combine, and season with salt and pepper to your taste. Let it all cook together for 2-3 more minutes.
- Lime It Up: Once everything is heated perfectly, squeeze the lime juice over the top and give it one last stir.
- Serve and Garnish: Scoop generous portions into bowls and top with fresh cilantro for that pop of color!
Notes
For added texture, consider sprinkling tortilla chips or nuts on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken bowl, street corn, comfort food, summer recipe, easy dinner