Easy Street Corn Chicken Bowl
A bright, bowl-friendly dinner that feels like summer with crunchy bell pepper, creamy avocado, and zesty lime, perfect for quick weeknight meals or meal prep.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie, poached breasts, or leftovers.
- 1 cup corn (canned or frozen) Fresh or grilled corn can be used for a smoky flavor.
- 1 medium red bell pepper, diced Adds a crunch and vibrant flavor.
- 1/2 cup black beans, rinsed and drained
- 1 medium avocado, diced Supplies creaminess; choose ripe avocados.
- 1 cup cooked rice or quinoa Rice gives a neutral backdrop; quinoa adds nuttiness.
- 1/4 cup cilantro, chopped Adds freshness.
- 2 tablespoons lime juice Brightens the dish.
- to taste Salt and pepper To enhance flavors.
Instructions
Preparation
- In a large bowl, combine the shredded cooked chicken, corn, diced red bell pepper, rinsed black beans, and diced avocado. Gently fold together.
- Add the cooked rice or quinoa and sprinkle the chopped cilantro over the top. Fold the grain into the mixture.
- Drizzle with lime juice and season with salt and pepper to taste.
- Toss everything together gently until evenly mixed.
- Serve immediately or portion into airtight containers for meal prep.
Notes
For best texture, add lime juice just before serving and keep parts separate in meal prep. Store in airtight containers for up to 3 days.