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–+ servings
Delicious Easy Street Corn Chicken Bowl with fresh ingredients

Easy Street Corn Chicken Bowl

A quick and comforting bowl with shredded chicken, corn, and bell peppers, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded (rotisserie, poached, or leftover roasted chicken)
  • 1 cup corn, canned (drained) or frozen (thawed)
  • 1 cup cooked rice, white or brown (day-old rice works best)
  • 1 piece bell pepper, diced (any color)
  • 1/2 cup red onion, diced
Seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
Garnishes
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving (optional)

Method
 

Preparation
  1. Heat a large skillet over medium heat and add a splash of oil if the chicken is very dry.
  2. Add the shredded chicken, corn, cooked rice, diced bell pepper, and diced red onion to the skillet. Stir to combine everything into an even layer.
  3. Sprinkle the garlic powder, paprika, and a pinch of salt and pepper over the mixture. Stir so the spices coat the ingredients evenly.
  4. Cook for 5 to 7 minutes, stirring occasionally, until warmed through and the bell pepper softens slightly but still has a little crunch.
  5. Taste and adjust seasoning with more salt, pepper, or a squeeze of lime. Spoon into bowls and top with chopped cilantro if using.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 500mgFiber: 4gSugar: 3g

Notes

For variations, swap cooked quinoa or farro for rice, use chicken thighs for richer flavor, or add more vegetables as desired. Refrigerate leftovers in an airtight container within two hours; eat within 3–4 days.

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