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Easy Street Corn Chicken Bowl

A quick and satisfying meal blending chicken, corn, beans, and fresh toppings—perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for a time saver.
  • 1 can corn, drained Frozen corn can be used as an alternative.
  • 1 cup black beans, rinsed and drained Rinse well to reduce sodium.
  • 1 large bell pepper, diced Toast the bell pepper in the pan for extra flavor.
  • 1 cup cherry tomatoes, halved Cut just before serving to maintain freshness.
  • 1 medium avocado, diced Cut just before serving to avoid browning.
  • 1 cup cooked rice or quinoa Swap rice with quinoa for added protein.
  • 1 tablespoon olive oil Used for browning the mixture.
  • 1 teaspoon taco seasoning Adjust seasoning according to taste.
  • To taste Salt and pepper Season gradually and taste as you go.

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium heat, then add the shredded chicken, corn, black beans, bell pepper, and taco seasoning; stir until everything is well combined and heated through.
Assembly
  1. Divide cooked rice or quinoa into serving bowls and top with the chicken mixture.
  2. Add cherry tomatoes and avocado, season with salt and pepper to taste, and serve with lime wedges on the side.

Notes

Store components in an airtight container for up to 3-4 days in the fridge. Freeze the cooked chicken mixture separately for up to 2 months. Add fresh toppings after reheating.