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Easy Street Corn Chicken Bowl

A vibrant, one-pan dish bursting with flavors, combining shredded chicken, sweet corn, fresh veggies, and zesty lime.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup corn, canned or frozen
  • 1 cup black beans, rinsed and drained
  • 1 cup cooked rice or quinoa
  • 1 each avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded cheese (cheddar or your choice)
  • 1/4 cup cilantro, chopped
  • 1 each lime, juiced
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large bowl, combine the cooked chicken, corn, black beans, and cooked rice or quinoa. Mix well.
  2. Add the diced avocado, cherry tomatoes, shredded cheese, and chopped cilantro.
  3. Drizzle with lime juice and season with salt and pepper.
  4. Toss everything together until well combined.
  5. Serve immediately or store in the refrigerator for meal prep.

Notes

Leftovers keep well in the fridge for up to 3-4 days, or freeze for up to a month. To reheat, thaw overnight and use microwave or stovetop.