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street corn chicken bowl easy 287307727 q1

5 Minute Street Corn Chicken Bowl

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This street corn chicken bowl easy recipe is ready in under 20 mins! A zesty Mexican bowl with juicy chicken, sweet corn, and peppers.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover roasted chicken or rotisserie chicken for ease.
  • 2 cups corn (canned, frozen, or fresh) Frozen corn works great; thaw if needed.
  • 1 cup cooked rice or quinoa Day-old rice is preferable as it holds up better.
  • 1 cup diced bell peppers Use a mix of your favorite peppers.
  • 1/2 cup diced red onion
  • 1 cup salsa Choose your preferred heat level.
  • 1 cup shredded cheese (cheddar or Mexican blend) Consider leaving cheese off if planning for reheating.
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional) Adds freshness when serving.

Method
 

Cooking Steps
  1. Heat olive oil in a large skillet over medium heat, then add red onion and bell peppers and sauté until softened.
  2. Stir in the corn and cooked chicken, and cook until the mixture is warmed through.
  3. Add the cooked rice or quinoa and salsa, and mix all ingredients thoroughly.
  4. Season the dish with salt and pepper to taste.
  5. Top with shredded cheese and cover the skillet until the cheese has melted.
  6. Serve the dish hot and garnish with fresh cilantro if desired.

Nutrition

Calories: 420kcalCarbohydrates: 40gProtein: 30gFat: 14gSodium: 550mgFiber: 4g

Notes

To enhance and adjust the dish, consider adding extra vegetables, using low-fat cheese, or adding a splash of hot sauce for spice. Store leftovers in an airtight container in the refrigerator for up to 3–4 days, or freeze for up to 2 months.