Easy Street Corn Chicken Bowl

A vibrant and healthy bowl packed with shredded chicken, corn, black beans, diced tomatoes, and avocado, perfect for quick weeknight meals or customizable lunch options.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Can use rotisserie chicken for convenience.
1 can corn, drained Frozen corn can be substituted.
1 cup black beans, drained and rinsed Frozen beans can also be used.
1 cup diced tomatoes Canned or fresh tomatoes can be used.
1 cup cooked rice or quinoa Brown rice or quinoa blend can be used for added nutrition.
1 avocado, diced For topping.
1 teaspoon chili powder
Salt and pepper to taste
Cilantro for garnish
Lime wedges for serving

Method

Preparation

Start by shredding the cooked chicken into bite-size pieces and place it in a large mixing bowl.
Top the chicken with the drained corn, rinsed black beans, and diced tomatoes.
Sprinkle in the teaspoon of chili powder, then season with salt and freshly ground black pepper to taste.
Gently toss everything together until well combined and evenly seasoned. Taste and adjust the salt or chili powder according to your preference.
Divide the mixture into bowls and finish each bowl with diced avocado and a generous handful of chopped cilantro.
Serve immediately with lime wedges for a zesty finish.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 400mgFiber: 10gSugar: 3g

Notes

Best served with lime wedges and optional tortilla chips or a fresh green salad. For storage, keep uneaten portions in an airtight container in the refrigerator for up to three days, or freeze for up to two months. Reheat in the microwave or stovetop.

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