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–+ servings
Delicious Easy Street Corn Chicken Bowl filled with chicken and corn

Street Corn Chicken Bowl

A vibrant and hearty mix of shredded chicken, sweet corn, black beans, and fresh toppings, all assembled in under 15 minutes for a quick and flavorful weeknight meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course, Meal Prep
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded (rotisserie or poached)
  • 1 can corn, drained (or 1 1/2 cups frozen, thawed)
  • 1 cup black beans, drained and rinsed
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup cooked rice or quinoa (use leftover rice to save time)
  • 1 avocado, diced
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • to garnish cilantro
  • to serve lime wedges

Method
 

Preparation
  1. Shred the cooked chicken into bite-size pieces and drop them into a large mixing bowl.
  2. Add the drained corn, rinsed black beans, diced tomatoes, and cooked rice or quinoa on top of the chicken.
  3. Sprinkle the teaspoon of chili powder evenly over the mixture. Season with salt and freshly ground black pepper to taste.
  4. Gently toss everything until it is evenly combined and seasoned. Taste and adjust salt or chili powder as needed.
  5. Divide the mixture into serving bowls. Top each bowl with diced avocado and a generous handful of chopped cilantro.
  6. Serve immediately with lime wedges for squeezing over the top.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 500mgFiber: 10gSugar: 3g

Notes

Swap quinoa for rice to boost protein and texture. Use fire-roasted corn for a smokier flavor. If you want a dairy element, a sprinkle of cotija or shredded cheddar works well. To keep toppings fresh, serve avocado just before eating.

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