Description
A delicious and vibrant bowl full of shredded chicken, corn, and vegetables—perfect for a quick weeknight meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup corn (canned or frozen)
- 1 cup cooked rice or quinoa
- 1 bell pepper, diced (any color you prefer)
- 1/2 cup diced red onion
- 1 cup black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion and bell pepper, cooking for about 3-4 minutes until softened.
- Stir in the shredded chicken, corn, black beans, chili powder, garlic powder, salt, and pepper.
- Cook everything for another 5-7 minutes until heated through.
- Serve this delicious mixture over your choice of rice or quinoa and garnish with fresh cilantro and lime wedges.
Notes
Feel free to substitute the chicken with grilled tofu or veggies to make it vegetarian.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Easy dinner, Chicken bowl, Meal prep, Quick recipe, Healthy eating