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Delicious Easy Street Corn Chicken Bowl with fresh ingredients and vibrant colors

Easy Street Corn Chicken Bowl

A quick and tasty meal that combines chicken, corn, and spices, perfect for busy weeknights and healthy eating.
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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 leftover chicken to save time.
  • 1 can (15 oz) sweet corn, drained
  • 1 cup bell peppers, diced Use a mix of colored bell peppers for a vibrant dish.
  • 1 cup black beans, drained and rinsed Can be substituted with pinto beans or chickpeas.
  • 1 cup cooked rice or quinoa Can also switch to cauliflower rice for a lower-carb option.
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional) Adds fresh flavor.

Method
 

Cooking
  1. Heat the olive oil in a large skillet over medium heat until shimmering.
  2. Add the diced bell peppers and sauté for about 3-4 minutes until they soften.
  3. Stir in the shredded chicken, sweet corn, black beans, chili powder, cumin, salt, and pepper. Mix thoroughly.
  4. Cook for an additional 5-7 minutes until everything is heated through.
  5. Serve over cooked rice or quinoa and garnish with fresh cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or stovetop before serving. For added flavor, consider marinating the chicken before cooking or add jalapeños for spice.