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- 2 cups cooked chicken breast, shredded - 1 cup corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - ½ red onion, diced - 1 cup cooked quinoa or rice - 1 avocado, sliced - ½ cup cilantro, chopped - 2 tablespoons lime juice - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - ½ cup sour cream or plain Greek yogurt for drizzling - ½ cup crumbled feta cheese This bowl is nutritious and balanced. Each serving has: - Calories: About 450 - Protein: 30 grams - Carbohydrates: 40 grams - Fat: 20 grams - Fiber: 8 grams The chicken gives you protein. The corn adds fiber and sweetness. The quinoa or rice gives you good carbs. Avocado and feta add healthy fats and flavor. You can enjoy this dish and feel good about what you eat! {{ingredient_image_1}} First, gather all your ingredients. You will need cooked chicken, corn, red bell pepper, and red onion. You also need quinoa or rice, avocado, cilantro, lime juice, olive oil, spices, salt, and pepper. This dish takes about 15 minutes to prep and 25 minutes to cook. To start, heat olive oil in a medium saucepan over medium heat. Add corn, diced red bell pepper, and red onion. Cook for about 5-7 minutes. Keep stirring until the veggies are soft and slightly caramelized. This brings out their sweet flavors. Next, sprinkle in smoked paprika, chili powder, salt, and pepper. Stir well to coat the veggies in spices. Cook for one more minute and then remove from heat. Set the pan aside while you prepare the chicken. In a large bowl, mix shredded chicken with cooked quinoa or rice. Pour in the lime juice and mix until the chicken is well coated. This adds a fresh zest to the dish. Now, it's time to build your bowl. Start with a layer of the chicken and quinoa mixture. Top it with the cooked corn and veggie mix. Next, add sliced avocado, and sprinkle chopped cilantro on top. If you like, add crumbled feta cheese for extra flavor. Finally, drizzle sour cream or Greek yogurt over everything for creaminess. Enjoy your beautiful and tasty bowl! To get great flavor, use fresh corn when you can. If using frozen corn, thaw it first. Cook your corn until golden. This adds a nice sweetness. Sauté the red bell pepper and onion until soft. This step makes them sweet and tasty. Use cooked quinoa or rice as your base. It gives good texture and nutrition. Mix lime juice into the chicken mix well. This adds a zesty kick. Serve the bowl in colorful dishes. You want it to look fun and fresh. Garnish with extra avocado slices. A lime wedge adds a nice touch, too. If you like a creamy bite, drizzle sour cream or Greek yogurt on top. You can even add more cilantro for a fresh pop. This dish is great for lunch or dinner. Don’t rush the cooking process. Take the time to sauté the veggies well. If you skip the spices, the dish may taste bland. Make sure to season each layer. Avoid overcooking the chicken. It should stay juicy and tender. Lastly, don’t forget to taste as you go. Adjust seasonings to fit your taste. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh corn and vegetables to enhance the flavor and texture of your dish. Customize Your Protein: Feel free to substitute the chicken with grilled shrimp or black beans for a different protein option. Adjust Spice Levels: Modify the amount of chili powder according to your preference for heat; you can also add diced jalapeños for extra kick. Make It Ahead: Prepare the chicken and quinoa ahead of time for a quick assembly during busy weeknights. {{image_2}} You can easily swap some ingredients in your Street Corn Chicken Bowl. Use black beans instead of chicken for a plant-based meal. If you want a different grain, try farro or barley instead of quinoa or rice. You can also switch corn for peas or diced zucchini for a fresh twist. This bowl can fit many diets. For a gluten-free option, ensure you use gluten-free grains. If you want it vegetarian, leave out the chicken and add more beans. To make it dairy-free, skip the feta cheese and use a dairy-free yogurt for drizzling. To enhance the flavor, add a dash of cumin or garlic powder to the veggies while cooking. Fresh lime juice brightens the dish, so don’t skip it. For some heat, add jalapeños or a splash of hot sauce. You can also top your bowl with crunchy tortilla strips for texture and fun! You can store your Street Corn Chicken Bowl in the fridge. Place it in an airtight container. It will stay fresh for up to three days. Make sure to cool it to room temp before sealing. This helps keep it tasty and safe to eat. If you want to save it for later, freezing is a good option. Let the bowl cool first. Then, divide it into servings. Use freezer-safe bags or containers. It can last up to three months in the freezer. To eat, just thaw it overnight in the fridge. When you’re ready to eat, reheat it gently. Use the microwave or a pan on low heat. If using the microwave, cover it to keep moisture in. Stir it halfway through to heat evenly. Add a splash of lime juice or a bit of olive oil to bring back its flavor. The Street Corn Chicken Bowl lasts about 3 to 4 days in the fridge. Make sure you store it in an airtight container. This keeps it fresh and tasty. Yes, you can use canned corn. It saves time and is easy to use. Just drain and rinse the corn before adding it to the bowl. Fresh corn adds a nice crunch, but canned works well too. If you don’t have feta cheese, try using goat cheese or queso fresco. Both options add a tangy flavor. You can also skip cheese if you want a dairy-free meal. Yes, this recipe is great for meal prep. You can make a big batch and store it in individual containers. Just keep toppings like avocado and sour cream separate until serving. To make it spicier, add more chili powder or hot sauce. You can also include sliced jalapeños or red pepper flakes for extra heat. Adjust to your taste for the perfect kick. This article shared how to create a Street Corn Chicken Bowl. We looked at main and optional ingredients, and the nutrition facts. You learned the step-by-step process to cook and assemble the dish. I also included helpful tips, serving ideas, and common mistakes to avoid. Finally, we explored variations, storage info, and answered your FAQs. Now you can make a tasty, customizable bowl. Enjoy your cooking and feel free to share your successes!

Street Corn Chicken Bowl

A delicious and colorful bowl featuring shredded chicken, sautéed corn, and fresh vegetables, topped with avocado and feta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked chicken breast, shredded
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 whole red bell pepper, diced
  • 0.5 whole red onion, diced
  • 1 cup cooked quinoa or rice
  • 1 whole avocado, sliced
  • 0.5 cup cilantro, chopped
  • 0.5 cup crumbled feta cheese (optional)
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • to taste none salt and pepper
  • 0.5 cup sour cream or plain Greek yogurt for drizzling

Instructions
 

  • In a medium saucepan, heat the olive oil over medium heat. Add the corn, red bell pepper, and red onion. Sauté for about 5-7 minutes, until the vegetables are tender and slightly caramelized.
  • Sprinkle in the smoked paprika, chili powder, salt, and pepper. Stir well to coat the veggies in spices, cooking for another minute. Remove from heat and set aside.
  • In a large mixing bowl, combine the shredded chicken and cooked quinoa or rice. Add lime juice and mix until the chicken is evenly coated.
  • To assemble the bowls, start with a base of the chicken and quinoa mixture. Top with the sautéed corn and vegetable mixture.
  • Add avocado slices, and sprinkle with fresh cilantro and crumbled feta cheese if using.
  • Drizzle sour cream or Greek yogurt over the top for extra creaminess and flavor.

Notes

Serve in colorful bowls; garnish each bowl with extra avocado slices and a lime wedge for a fresh look!
Keyword bowl, chicken, corn, healthy, quinoa