introduction

This Easy Street Corn Chicken Bowl is a quick, tasty meal you can make any night. It mixes shredded chicken, corn, beans, rice, and fresh toppings. It cooks fast and feeds a few people or makes good leftovers. If you like simple weeknight dishes, try this after reading some easy baking solutions for busy times.

why make this recipe

Make this bowl when you want a filling meal with little work. It uses pantry and fridge items you may already have. The flavors are bright and familiar. It saves time and dishes, and it is easy to change to your taste or what is in your kitchen. For other quick ideas and snacks, see a simple treat like acorn donut holes.

how to make Easy Street Corn Chicken Bowl

This is a one-skillet mix plus cooked rice or quinoa. You can use leftover chicken or rotisserie chicken to save time. If you like easy chicken dinners, this is similar in ease to chicken with marinara sauce.

Ingredients :

2 cups cooked chicken, shredded
1 cup corn, canned or frozen
1 cup black beans, drained and rinsed
1 cup cooked rice or quinoa
1 cup diced tomatoes
1 avocado, diced
1/2 cup shredded cheese (optional)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste

Directions :

In a large skillet, heat olive oil over medium heat.
Add the cooked chicken, corn, black beans, tomatoes, chili powder, cumin, salt, and pepper. Cook for about 5-7 minutes until heated through.
Prepare the rice or quinoa according to package instructions.
Serve the chicken mixture over the rice or quinoa.
Top with diced avocado and shredded cheese if using.
Enjoy your quick and flavorful meal!

how to serve Easy Street Corn Chicken Bowl

Serve the chicken mix over warm rice or quinoa in a bowl. Add avocado on top and sprinkle cheese if you like. You can also add a squeeze of lime, chopped cilantro, or a spoon of sour cream. Serve with tortilla chips or a simple salad on the side.

how to store Easy Street Corn Chicken Bowl

Cool the bowl mix to room temperature. Put it in an airtight container and keep it in the fridge for 3 to 4 days. Keep the avocado separate and add fresh before serving. Reheat in a skillet or microwave until hot.

tips to make Easy Street Corn Chicken Bowl

Use rotisserie or leftover chicken to cut prep time.
If corn is frozen, add it straight to the skillet; it will thaw while heating.
Rinse and drain canned beans well to remove extra salt.
Cook rice or quinoa ahead and store in the fridge to assemble quickly.
Taste and add salt and pepper at the end to avoid over-salting.

variation (if any)

Make it spicy: add chopped jalapeño or hot sauce.
Make it vegetarian: skip chicken and add extra beans or grilled tofu.
Change the grain: use cauliflower rice for a low-carb option.
Swap toppings: add sliced olives, pickled onions, or corn salsa.

FAQs

Q: Can I use raw chicken?
A: This recipe calls for cooked chicken. If you use raw chicken, cook it first and shred it before adding.

Q: Can I freeze the bowl mix?
A: You can freeze the chicken and corn mix, but avoid freezing avocado and cheese. Freeze in a freezer-safe container for up to 2 months.

Q: Is this recipe good for meal prep?
A: Yes. Store the grain and chicken mix in separate containers and add fresh toppings when you eat.

Q: Can I use fresh corn?
A: Yes. Cut kernels from the cob and add them when you heat the skillet.

Conclusion

For another take on street corn and chicken bowls with extra tips and photos, see Street Corn Chicken Rice Bowls – The Skinnyish Dish.