Easy Street Corn Chicken Bowl

A comforting and quick meal that combines cooked chicken, corn, rice, and vegetables, topped with fresh lime and herbs, perfect for family dinner.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner, Family-Friendly, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Use rotisserie or leftover cooked chicken.
1 can corn (15 oz), drained Canned corn is fine for quick preparation.
1 cup cooked rice Brown rice or quinoa can be used as substitutes.
1 piece bell pepper, diced Can be replaced with zucchini if desired.
1/2 cup red onion, diced Green onion can be used as an alternative.
1 cup black beans, rinsed and drained Rinse well to avoid sogginess.

Spices and Garnish

1 teaspoon chili powder Adjust to taste for milder flavor.
1 teaspoon cumin Additional cumin can be sprinkled on before serving.
to taste salt and pepper
fresh herbs cilantro, for garnish Important for adding brightness.
1 piece lime wedges, for serving Adds a zing to the dish.

Method

Preparation

In a large bowl, combine the shredded chicken, corn, cooked rice, bell pepper, red onion, and black beans.
Sprinkle with chili powder, cumin, salt, and pepper, and stir until well combined.
Taste for seasoning and add more salt or a pinch of chili powder if you like extra warmth.
If the mix seems dry, squeeze a little lime over it and stir again.

Serving

Divide the mixture into serving bowls or plate it family-style in a large bowl.
Garnish with chopped cilantro and place lime wedges on the side.
Offer optional toppings such as avocado slices, sour cream, or salsa.

Notes

Store the bowls in an airtight container in the fridge for up to 3 days, and keep cilantro and lime wedges separate until serving. Reheat in the microwave or a skillet with water or broth for best results.