Description
A quick and satisfying corn chicken bowl bursting with summer flavors, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1 can corn, drained
- 1 cup cooked rice
- 1 bell pepper, diced
- 1/2 cup black beans, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Toppings: avocado, cilantro, lime, etc.
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the diced bell pepper and cook until it softens, about 3-5 minutes.
- Stir in the shredded chicken, corn, black beans, cooked rice, chili powder, cumin, salt, and pepper. Mix everything well.
- Cook for about 5 minutes until everything is heated through and the flavors blend beautifully.
- Serve in bowls and top with avocado, fresh cilantro, and a squeeze of lime.
Notes
Feel free to tweak spices according to your taste. Great for meal prep and easy to customize with additional toppings or veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Keywords: corn chicken bowl, quick meal, family dinner, weeknight recipe